Best Dolma Algerian Stuffed Vegetables Recipes

MIDDLE EASTERN-STYLE DOLMA (STUFFED VEGETABLES)

Middle Eastern-Style Dolma (Stuffed Vegetables) image

Assorted vegetables with a ground beef stuffing that will melt in your mouth! My all-time favorite food to eat. My dad was born and raised in Iran and this is a recipe passed down for generations. I wanted to share this with others because all my friends bug me or my dad to make dolma. It's a big hit! You can stuff all kinds of vegetables, like tomatoes, or different kinds of squash, or use grape leaves as well, so feel free to experiment. I hope everyone enjoys the dolma as much as me and my family have for years.

Provided by danicaj1987

Categories Fruits and Vegetables Vegetables

Time 3h15m

Yield 12

Number Of Ingredients 12

Ingredients

3 pounds ground beef
3 (6 ounce) cans tomato paste, divided
¾ cup chopped fresh parsley
¾ cup chopped green onion
½ cup unsalted butter, softened
1 tablespoon salt
¾ tablespoon ground black pepper
1 ½ cups uncooked white rice
1 medium head cabbage, leaves separated
4 large green bell pepper, chopped
2 large eggplants
2 large zucchini, sliced

Steps:

Combine ground beef, 2 1/2 cans of tomato paste, parsley, green onion, butter, salt, and pepper in a large bowl.
Before adding uncooked rice, rinse until water runs clear; this keeps the rice from becoming sticky. Add rice after rinsing and mix contents until blended well.
Bring a pot of lightly salted water to a boil; add cabbage. Boil until just tender enough to fold, 2 to 3 minutes. Drain and set aside.
Meanwhile, hollow out bell peppers, eggplants, and zucchini.
Stuff hollowed vegetables with meat mixture. Set in a large pot (pack vegetables together so there isn't much room in between them). Fill cabbage leaves with 3 to 4 tablespoons of leftover meat mixture and set in the pot with the other vegetables. Pour water in the pot on top of the vegetables until almost covered. Stir in remaining tomato paste. Weigh down the food by placing a heavy, heat-proof plate on top.
Bring water to a boil; reduce heat to medium and cover the pot. Let cook for 1 hour. Drain half of the water in the pot (leave heavy plate until done cooking) and recover, reducing heat to a simmer, and allow to slow cook for 1 hour more. Serve warm and enjoy!

Nutrition Facts : Calories 462.2 calories, Carbohydrate 42.6 g, Cholesterol 91.4 mg, Fat 22.2 g, Fiber 9.7 g, Protein 26.2 g, SaturatedFat 10.4 g, Sodium 1007.1 mg, Sugar 12.6 g

DOLMA DALYA - ALGERIAN TOMATO & PEPPER STUFFED VINE LEAVES

Dolma Dalya - Algerian Tomato & Pepper Stuffed Vine Leaves image

This is a delicious vegetarian dish which makes a beautiful appetizer, side dish or mezze. This particular recipe is of Algerian origin - it's known as Dolma Dalya or Feuilles de vigne farcies - which I have slightly tweaked to suit my families taste. If you have never made stuffed vine leaves, you may want to take a look at my step by step tutorial here on Zaar : http://www.recipezaar.com/bb/viewtopic.zsp?t=250725

Provided by Um Safia

Categories Peppers

Time 1h35m

Yield 50 stuffed vine leaves

Number Of Ingredients 20

Ingredients

50 grape leaves
1 large red pepper
1 large red vine-ripened tomatoes
1/2 large onion
4 garlic cloves, minced
1 1/2 cups basmati rice or 1 1/2 cups long grain rice
1 teaspoon paprika
1/2 teaspoon cinnamon
1/2 teaspoon ras el hanout spice mix
1 tablespoon olive oil
4 tablespoons water
salt and black pepper
1/2 large onion
1 large vine-ripened tomatoes
2 garlic cloves, minced
1/2 teaspoon cinnamon
1 chicken stock cube
1 liter water
1 teaspoon lemons or 1 teaspoon lime juice
salt and black pepper

Steps:

Vine Leaves:.
To prepare fresh vine leaves, trim the stalks & wash the leaves under running water. Blanch in lightly salted water for 15 minutes. Rinse then drain & set aside.
To prepare bottled vine leaves, take the leaves out of the bottle & soak in plenty of cold water for at least 20 minutes. Rinse the leaves individually under running water the set aside.
To prepare vacuum packed vine leaves, remove the leaves from the packet & soak in plenty of cold water for at least 15 minutes. Rinse the leaves individually under running water the set aside.
Finely dice the pepper, tomato & onion. Fry gently in a little olive oil along with the minced garlic for approx 4 minutes. Add the spices & seasoning & cook for a further 30 seconds.
Remove from the heat & add the rice, olive oil & water. Set aside.
Broth:.
Finely dice the onion & tomato & fry gently in a little olive oil. Add the cinnamon & seasoning, water, stock cube & lemon / lime juice. Cook for 15 minutes.
After 15 minutes, remove from heat. At this point, you can do one of three things: liquidize the sauce, strain it to leave just a broth or keep it as it is.
Stuff & fold your vine leaves:.
Remove one leaf from the bowl of water & place in the centre of a dinner plate.
Place one teaspoon full of filling into the bottom centre of the leaf - as in the photo.
Take the left corner of the leaf & fold up to cover the filling.
Do the same with the right hand side.
Bring in both sides then gently roll up the leaf.
Repeat these steps another 49 times - When folding the leaves, be firm but do not wrap them too tightly as they may split as the rice expands. Also don't be tempted to overfill the leaves either.
NB: Most prepacked vine leaves come with their stalks attached. If they are tender you can leave them on - tuck them in the leaf or alternatively leave sticking out for a pretty effect. If the stalks are tough then remove them with a pair of scissors.
Place carefully one at a time in a large pot. You can put up to 3 layers in a pot if necessary.
Place a large plate or dish over the top of the vine leaves & gently pour the sauce broth over the top. Cover & cook on medium heat for at least 25 minutes; until the vine leaves are tender.
My family enjoys these hot or room temperature drizzled with lemon / lime juice & good quality olive oil. They are really good served as an appetizer with a selection of dips such as garlic mayo etc.