Dolma (Algerian Stuffed Vegetables in a Light Tomato Sauce)
Local name: دولمة
In short: Zucchini, bell peppers and tomatoes stuffed with spiced beef, rice and parsley, then simmered in a light cinnamon-scented tomato sauce with chickpeas. It takes about 2 h in total and makes 6 servings.
- Prep
- 1 h
- Cook
- 1 h
- Total
- 2 h
- Servings
- 6
- Difficulty
- Medium
- Calories
- 400 kcal
In Algeria, dolma means stuffed vegetables, and a pot of dolma is a familiar sight at family lunches and during Ramadan. Zucchini, peppers and tomatoes are hollowed out, filled with a mix of ground beef, rice, onion and parsley, and simmered together in a light tomato sauce with chickpeas and a touch of cinnamon. The vegetables take time to stuff but then cook quietly in one pot, and the sauce is good for dipping bread.
Instructions
- Mix all the filling ingredients in a bowl and knead lightly until combined.
- Core the zucchini halves with a small spoon or corer, leaving a wall about 1 cm (1/2 in) thick. Keep the tomato tops to use as lids.
- Fill each vegetable about three-quarters full with the filling, leaving room for the rice to swell. Put the tomato tops back on.
- Heat the oil in a wide heavy pot and cook the chopped onion for 5 minutes. Stir in the tomato paste, cinnamon stick and chopped tomato pulp for 2 minutes. Add the water, salt, pepper and chickpeas and bring to a simmer.
- Stand the zucchini and peppers snugly upright in the pot with the tomatoes on top. The sauce should come about halfway up. Weigh them down with a heatproof plate.
- Cover and simmer gently for 45 to 55 minutes, until the vegetables are tender and the filling is cooked through (71°C / 160°F).
- Rest for 10 minutes, then serve with the sauce and bread.
Tips
- Do not overfill the vegetables, because the rice expands as it cooks. Leave about 1 cm (1/2 in) at the top.
- Small potatoes, onions and cabbage leaves can be stuffed the same way. Hollowed potatoes need about 15 minutes longer.
Questions and answers
Can I make dolma ahead of time?
Yes. Stuff the vegetables up to a day ahead and refrigerate them. Cooked dolma keeps 4 days and tastes better after a night in the sauce.
Can I freeze dolma?
Freeze the cooked dolma in their sauce for up to 3 months. Thaw overnight in the fridge and reheat gently.
How do I make a vegetarian dolma?
Replace the beef with 150 g (1 cup) cooked lentils and 100 g (1 1/2 cups) chopped mushrooms, and add 40 g more rice. Cook as above.
How long does it take to make Dolma (Algerian Stuffed Vegetables in a Light Tomato Sauce)?
About 2 h in total: 1 h of preparation and 1 h of cooking.
How many calories are in Dolma (Algerian Stuffed Vegetables in a Light Tomato Sauce)?
About 400 kcal per serving, with 21 g of protein, 34 g of carbohydrates and 20 g of fat. These values are estimates.
Nutrition per serving
| Calories | 400 kcal |
|---|---|
| Protein | 21 g |
| Carbohydrates | 34 g |
| Fat | 20 g |
| Fiber | 8 g |
| Sugar | 10 g |
| Sodium | 1050 mg |
Estimated values, calculated from the ingredients.
