Dolma (Stuffed Vegetables) - African Recipe

Dolma (Stuffed Vegetables)

Updated on 03/22/2025

Dolma, a cherished dish across North Africa, particularly in Algeria, is a delightful medley of vegetables stuffed with a tantalizing filling of rice, ground meat, and a symphony of Mediterranean herbs and spices. Traditionally, this dish is shared among families during festive occasions and celebrations, but it's not uncommon to find it as part of a regular meal. The presentation of Dolma varies with each family, but it often includes bell peppers, tomatoes, onions, zucchinis, and eggplants, each stuffed to the brim and arranged beautifully on a serving platter. A side of warm bread and a chilled glass of mint tea are the customary accompaniments. Eating Dolma is a communal affair, often served in a large, shallow clay pot or ceramic dish known as a 'tagine'.

Ingredients

• 100g (1/2 cup) Rice (Beras) (Basmati rice is commonly used. Rinse thoroughly before use to remove excess starch.)
• 500g (1.1 lbs) Ground lamb (Daging kambing) (Choose lean ground lamb for a healthier option.)
• 8-10 pieces Assortment of vegetables (Tomat, paprika, terong, zucchini) (Choose fresh, firm vegetables. Hollow them out carefully to create a cavity for stuffing.)
• To taste Herbs and spices (Parsley, mint, cumin, coriander, paprika) (Fresh herbs provide a vibrant flavor. Adjust the amount of spices according to your preference.)
• 60ml (1/4 cup) Olive oil (Minyak zaitun) (Extra virgin olive oil lends a rich flavor.)

Instructions

No instructions available.