Dolma Khodra

Dolma Khodra Recipe - Authentic Algerian Dish with Lamb and Vegetables

Region / culture: Algeria | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 5

Introduction

Dolma Khodra is a traditional Algerian dish that consists of stuffed vegetables, typically onions and tomatoes. This dish is flavorful and hearty, making it a popular choice for family gatherings and special occasions.

History

Dolma Khodra has been a staple in Algerian cuisine for generations. The dish is believed to have originated in the Ottoman Empire and has since spread to various Middle Eastern and North African countries. The word "dolma" means "stuffed" in Turkish, highlighting the key element of this dish.

Ingredients

5 small onions
4 small tomatoes
1 zucchini, cut into even cylinders approximately the same height as the onions and tomatoes

Stuffing

100 g of ground lamb or beef
5-6 green olives* (use Spanish or Italian if you cannot find Algerian), chopped
1 shallot, minced
1 tbsp of chopped herbs such as basil, thyme, flat leaf parsley or coriander leaf (cilantro)
salt and pepper
1 egg
butter
olive oil

How to prepare

1) Stuff the vegetables with the stuffing.
2) Drizzle some olive oil in the pan and dot the vegetables with butter. A significant amount of fat will cook off into the baking dish and can be drained before serving. The onions take longer to become tender, so some cooks start cooking them first for about 15–20 minutes.
3) Cover with foil and bake in a preheated oven at 350°F (175°C) until tender, approximately 1 hour, depending on the size of your vegetables.
4) Remove the foil about 10–15 minutes before the end of cooking to allow them to brown slightly.
5) Sprinkle some fresh herbs as a garnish, if desired.

Variations

You can add pine nuts or raisins to the stuffing for added flavor and texture.
You can use lamb or chicken instead of beef for a different taste.

Cooking Tips & Tricks

Make sure to choose vegetables that are firm and ripe for the best results.

- Drizzling olive oil and butter on the vegetables before baking helps to keep them moist and flavorful.

- Removing the foil towards the end of cooking allows the vegetables to brown slightly and adds a nice texture to the dish.

Serving Suggestions

Dolma Khodra can be served as a main dish with a side of couscous or rice. It can also be enjoyed with a fresh salad or yogurt on the side.

Cooking Techniques

Baking is the preferred cooking technique for Dolma Khodra, as it allows the vegetables to cook slowly and absorb the flavors of the stuffing.

Ingredient Substitutions

If you cannot find green olives, you can use black olives as a substitute. You can also use ground lamb or chicken instead of beef for the stuffing.

Make Ahead Tips

You can prepare the stuffing and stuff the vegetables ahead of time and refrigerate until ready to bake. This can save time on the day of serving.

Presentation Ideas

Serve Dolma Khodra on a platter garnished with fresh herbs and a drizzle of olive oil for a beautiful presentation.

Pairing Recommendations

Dolma Khodra pairs well with a glass of red wine or a refreshing mint tea.

Storage and Reheating Instructions

Leftover Dolma Khodra can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Dolma Khodra contains approximately 200 calories.

Carbohydrates

Each serving of Dolma Khodra contains approximately 15g of carbohydrates.

Fats

Each serving of Dolma Khodra contains approximately 10g of fats.

Proteins

Each serving of Dolma Khodra contains approximately 8g of proteins.

Vitamins and minerals

Dolma Khodra is rich in vitamins and minerals, including vitamin C, vitamin A, and potassium.

Alergens

Dolma Khodra contains beef and olives, which may be allergens for some individuals.

Summary

Dolma Khodra is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a healthy choice for a meal.

Summary

Dolma Khodra is a delicious and nutritious dish that is perfect for a family meal or special occasion. With a flavorful stuffing and tender vegetables, this dish is sure to be a hit with your loved ones.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Dolma Khodra. It was many years ago, during a visit to my dear friend Nadia's house in Damascus. Nadia was a wonderful cook and always had the most delicious dishes prepared for her guests. One evening, as we sat down to dinner, she served us this fragrant and flavorful dish that I had never tasted before.

As I took my first bite of the Dolma Khodra, I was immediately struck by the combination of flavors and textures. The tender vegetables filled with a savory mixture of rice, meat, and spices made for a truly unforgettable meal. I asked Nadia for the recipe, eager to recreate this dish in my own kitchen.

Nadia smiled warmly and told me that the recipe for Dolma Khodra was a family secret passed down through generations. She explained that each family had their own variation of the dish, but the basic ingredients remained the same. She promised to teach me how to make it the next time I visited.

True to her word, Nadia invited me back to her home a few weeks later to learn the art of making Dolma Khodra. She took me to the local market to gather the freshest ingredients – zucchinis, eggplants, tomatoes, and bell peppers. We also picked up some ground lamb, rice, and a medley of spices that would give the dish its distinctive flavor.

Back in Nadia’s kitchen, she guided me through the process of preparing the vegetables. We carefully hollowed out the zucchinis, eggplants, and tomatoes, leaving just enough flesh to hold the filling. The bell peppers were cut in half and deseeded, ready to be stuffed with the fragrant mixture of lamb and rice.

Next, we sautéed onions and garlic in olive oil until they were fragrant and golden. Then we added the ground lamb, cooking it until it was browned and crumbled. To this, we added a handful of pine nuts, chopped parsley, and a blend of spices – cinnamon, allspice, and paprika – that would give the Dolma Khodra its signature taste.

Once the filling was ready, Nadia showed me how to stuff the vegetables with the mixture, being careful not to overfill them. Each one was placed snugly in a large pot, surrounded by any leftover filling. We added a few cups of water to the pot, along with a dash of lemon juice and a sprinkling of salt and pepper.

The pot was covered and left to simmer gently on the stove, allowing the flavors to meld together and the vegetables to soften. The tantalizing aroma that filled Nadia’s kitchen was enough to make my mouth water in anticipation.

After about an hour, the Dolma Khodra was ready. We carefully transferred the stuffed vegetables to a serving platter, garnishing them with a dollop of creamy yogurt and a sprinkle of fresh mint. The colors of the dish – the vibrant greens, reds, and yellows – were a feast for the eyes as well as the palate.

As we sat down to enjoy our meal, Nadia shared stories about her family and the traditions surrounding this dish. She told me how her grandmother had taught her how to make Dolma Khodra when she was just a young girl, passing on the recipe with love and care. Nadia hoped to do the same with her own daughter, ensuring that this delicious dish would be enjoyed for generations to come.

I left Nadia’s house that day feeling both satisfied and inspired. The recipe for Dolma Khodra was now a part of my culinary repertoire, thanks to the generosity and expertise of my dear friend. Whenever I make this dish for my family and friends, I think of Nadia and the special bond we share through our love of cooking and sharing delicious meals together. And I am grateful for the rich tapestry of flavors and traditions that have been woven into my own kitchen, thanks to recipes like Dolma Khodra.