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09/07/2014

MENA Cooking Club: Algerian Dolma

algerian dolma recipe | Halal Home Cooking
 As-Salaamu Alaykum,

As the host for this months MENA cooking club challenge I had to pick 1 savoury and 1 sweet dish for us all to try from my husband's beloved homeland Algeria.

algerian dolma recipe | Halal Home Cooking
It being Ramadan (the islamic month of fasting) I chose this popular hearty and comforting dolma; a stuffed vegetable stew and for the sweet I chose Ka'ak (Arabic for Cake); a ring shaped brioche based cookie.
Henia / the teal tadjine stuffs potatoes and courgettes but I'm not a big fan of stewed courgette so I used a red pepper instead. I halved the original recipe and added a variety of spices to suit my husband's taste.
algerian dolma recipe | Halal Home Cooking

Algerian Dolma

Meat & Rice Stuffed Potatoes and Red Pepper Stew/Tagine
adapted from the teal tadjine 
Serves: 2-3 
Prep Time: 15-20 minutes
Cooking time: about 1 hour

Ingredients

Stuffing 

250 grams mince meat ( I used mix of beef and lamb)
½ large onion, finely chopped
2 tablespoons rice ( I used basmati)
1 egg
½ teaspoon ras el hanout
¼ teaspoon mild chilli powder or ground paprika
⅛ ground turmeric
 teaspoon or to your taste fine sea salt
¼ teaspoon or to your taste ground black pepper

Sauce

½ large onion, finely chopped
½ teaspoon ras el hanout
¼ ground cinnamon
¼ teaspoon ground cumin
¼ ground coriander
¼ teaspoon mild chilli powder or paprika
 teaspoon ground turmeric
½ teaspoon or to your taste fine sea salt 
¼ teaspoon or to your taste ground black pepper 
1 tablespoon, cooking oil of choice
1 medium red bell pepper, stuffed with mince meat mixture 
4 average potatoes, stuffed with mince meat mixture 
Water, freshly boiled 
Big Handful of chickpeas, pre-soaked and cooked  or tinned.

Method

algerian dolma recipe | Halal Home Cooking

algerian dolma recipe | Halal Home Cooking

algerian dolma recipe | Halal Home Cooking
  1. Prepare Stuffing: Place all ingredients for stuffing in a medium size bowl and mix with your hand. Cover and set aside.
    algerian dolma recipe | Halal Home Cooking

    algerian dolma recipe | Halal Home Cooking
  2. Prepare & Stuff Vegetables: Wash, peel and hollow out potatoes using a knife, place each hollowed potatoe and contents into a bowl of water.  Wash red pepper, remove top and seeds and carefully cut out any white core on the inside without piercing the pepper. Stuff vegetables with meat rice mixture. Any left over mixture can be made into meat balls.
    algerian dolma recipe | Halal Home Cooking

    algerian dolma recipe | Halal Home Cooking

    algerian dolma recipe | Halal Home Cooking

    algerian dolma recipe | Halal Home Cooking
  3. Cook: In a tagine or large pot, sauté onion for 5-10 minutes until soft. Add salt, pepper and spices with a splash of water to ensure the spices don't burn. Cook for a minute then add your stuffed vegetables along with the leftover potatoe pieces. Add chickpeas then add water to come 1/2-3/4 way up the vegetables. Bring to boil then reduce to simmer, cover and cook for about 45 minutes or until you can insert a knife through potato without feeling any resistance.
  4. To Serve: Remove vegetables and if the sauce is still soup like turn up the heat slightly and reduce until desired consistency. Place your vegetables on dish and cover in sauce.
algerian dolma recipe | Halal Home Cooking

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13 Comments:

At 9 July 2014 at 15:42 , Blogger Noor said...

MashAllah it looks really great Asmaa. I need to send you a veggie corer from here. It makes things so much easier. Thank you for hosting and again this looks great. Add the code for the linky at the bottom of your post please so everyone can see it.

 
At 9 July 2014 at 16:38 , Blogger Umm Hamza Harley said...

Thank you habibiti, it's a real pain and a bit dangerous coring with a knife lol
it's a pleasure to be part of the club, I can't wait for the next challenge!

 
At 9 July 2014 at 17:00 , Blogger Aiza said...

Wow this is quite an elaborate meal which I suppose most of the Algerian recipes are. Yet I can see the end result was totally worth it. It looks really good and that coming from me is a lot since I find ground meat repulsed (sorry!)
Thanks a lot for chosing two great dishes for July xx

 
At 9 July 2014 at 18:00 , Blogger Umm Hamza Harley said...

Yes sister i've found most Algerian recipes are quite elaborate you need to have a lot of love and sabr, i'm still working on those.
It's ok, ground meat is very hard to make look or taste good unless it's in a form of a juicy burger :)
Jazak Allahu Khair for stopping by.

 
At 9 July 2014 at 23:09 , Blogger Amira Ibraheem said...

Assalam Alaykom Asma, it was so exciting cooking Algerian this month, thanks for hosting the first event. Your dolma makes me hungry and I still have 5 more hours of fasting :(.

 
At 10 July 2014 at 11:24 , Blogger Umm Hamza Harley said...

Wa Alaykum As-Salaam Wa Rahmatullah Amira, Glad you enjoyed the first month and I'm looking forward to your Egyptian challenge ❣

 
At 10 July 2014 at 19:21 , Blogger Sadaf F K. said...

Oh yumm!
Very few members have selected this dolma for this month, now I can see that its a bit elaborated recipe and still interesting. Love the idea for stuffing the potatoes with meat. You've chosen both cuisine quite compelling. Thank you for hosting! :) xx

 
At 11 July 2014 at 11:28 , Blogger Umm Hamza Harley said...

Jazak Allahu Khairan for your kind words ukhti i hope you give this dish a try in sha Allah it's worth the effort! x

 
At 3 September 2014 at 08:41 , Blogger Heni El G said...

Salamu aleikoum Asmaa, Machallah really nice looking dolma. Is your dh from the west? The use of ras el hanout and turmeric makes me think he might be. We in the north don't use those. Enchallah I'll your method next time I make dolma. BarakAllahu fiki sis.

 
At 3 September 2014 at 08:43 , Blogger Heni El G said...

LOL how silly scrolling back up I see you adapted mry recipe. I'm really blind. In any case, I'm going to try your adaption next time I make dolma. And BTW thank you for the link sis.

 
At 3 September 2014 at 09:43 , Blogger Halal Home Cooking - UmmHamza said...

Wa alaykum as salaam wa rahmatullah, no he's from a town in boumerdes province called ouled musa but when i told him the only recipes i see online for most Algerian recipes use cinnamon and that's it he said Asmaa the recipe can vary from house to house not only from region to region.

 
At 3 September 2014 at 09:44 , Blogger Halal Home Cooking - UmmHamza said...

And wa iyaki my dear sister i'm sure you will like this version also in shaa Allah

 
At 3 September 2014 at 09:49 , Blogger Halal Home Cooking - UmmHamza said...

Sorry i didn't see this comment in my email yes i adapted it from your recipe baarak Allahu feeki

 

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