Algerian Dolma. Stuffed Vegetables. English Version

ground meat

🥗Healthier: lean turkey

💰Cheaper: ground chicken

Lean turkey reduces fat content while ground chicken is often less expensive.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa adds protein and fiber, while bulgur is a budget-friendly grain.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers healthy fats, while canola oil is a cost-effective alternative.

parsley

🥗Healthier: cilantro

💰Cheaper: spinach

Cilantro brings a fresh flavor, while spinach is often more economical.

Start by making the soup in a pot with a little bit of oil.

Add half of the chopped onion and the chicken, sautéing on both sides until slightly cooked.

Add spices: salt, black pepper, and cinnamon, then add the chickpeas and 2 cups of water.

Let the mixture boil for about 15 minutes.

Prepare the stuffing by mixing ground beef, 1 raw egg, rice, breadcrumbs, chopped parsley, and the rest of the onion.

Add more spices: 1 tablespoon of salt and 0.5 teaspoon each of black pepper and cinnamon, and mix well.

Hollow out the zucchini using a potato peeler and spoon, making a hole to stuff with the mixture.

Hollow out the tomatoes and bell peppers, removing seeds and caps.

For potatoes, cut in half or make a hole in the middle for stuffing.

Stuff the hollowed vegetables with the meat mixture.

In a sauté pan, sauté the stuffed vegetables for 5-10 minutes until they change color.

Transfer the stuffed vegetables to a baking pan and add the juice from the soup, avoiding the chicken and chickpeas.

Wrap the pan with aluminum foil and bake at 350 degrees for 30 minutes.

After 30 minutes, remove the foil and add the chicken and chickpeas on top.

Switch the oven to broil and cook for an additional 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level: