Is Dolma an Algerian or Turkish recipe? That is the question Shakespeare. Surprisingly Shakespeare was around when the Turkish brought the Dolma recipe to Algeria under the Ottoman Empire. In Turkey the recipe is actually called Dolmak which means “to be stuffed”. Countless items can be turned into “Dolma” such as squid, cabbage, grape leaves and even chicken breast. Traditionally the Dolma is stuffed with a meat mixture and if it’s not it’s referred to as “Fake Dolmak” so don’t be that person that serves fake dolma!!
- 1 pound minced beef
- 1 onion diced
- 1/4 cup rice (presoaked for 10 minutes)
- 1/3 cup chopped parsley
- 3 zucchini chopped into thirds
- 4-5 small potatoes
- 2-3 roma tomatoes
- 1 teaspoon cinnamon
- salt and pepper to taste
- 8 cups hot water
- Start by preparing the vegetables. Zucchinis are always peeled in 3-4 sections as shown below. Then halved or cut into thirds depending on how big they are. Carefully hollow each vegetable. This takes some practice, start out slow!
- Then in a large bowl mix minced beef, rice, parsley, cinnamon, salt and pepper.
- Fill vegetables with meat and roll what is left over into meatballs.
- In a large pot heat olive oil over medium heat and add onions. Sprinkle with salt to sweat onions.
- Add meatballs if any, and brown.
- Then coordinate vegetables so they all stand up.
- Slowly add 8 cups hot water, add salt and bring to a boil.
- After 1 minute of boiling lower heat to a simmer and cover pot.
- Cook for an additional 30 minutes.
- Garnish with parsley.