Dolma Mshakila

Dolma Mshakila Recipe from Libya with Lamb, Rice, and Vegetables

Region / culture: Libya | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Dolma Mshakila is a traditional Middle Eastern dish that consists of stuffed vegetables such as bell peppers, potatoes, and zucchinis. This dish is flavorful and nutritious, making it a popular choice for family gatherings and special occasions.

History

Dolma Mshakila has been enjoyed for centuries in Middle Eastern countries such as Lebanon, Syria, and Turkey. The dish is believed to have originated in the Ottoman Empire and has since spread to other parts of the world. It is a versatile dish that can be customized with different ingredients and spices.

Ingredients

4 bell peppers
0.5 cup of rice
3 potatoes
1 spoon of dry mint
2 zucchinis
0.5 cup of lemon juice
3 tomatoes
0.5 spoon of salt
0.5 lb of lamb meat
0.5 spoon of black pepper
1 cilantro
1 spoon of tomato paste
1 green onion
0.5 cup of olive oil

How to prepare

Slice the meat, onion, cilantro, and tomato into small pieces. Mix them with the rice, mint, oil, spices, and lemon. Stuff the mixture into the bell pepper, potatoes, and zucchini. Place the stuffed vegetables in a frying pan to retain the steam. Preheat the oven to 250°F (121°C) and cook for 1 hour. Increase the temperature to 350°F (177°C) to ensure the rice is well cooked.

Variations

You can add different types of meat such as lamb or chicken.
You can also add nuts or dried fruits to the stuffing mixture for added flavor.

Cooking Tips & Tricks

Make sure to preheat the oven before cooking the stuffed vegetables to ensure even cooking.

- Use a variety of spices and herbs to enhance the flavor of the dish.

- Be careful not to overcook the vegetables, as they can become mushy.

Serving Suggestions

Dolma Mshakila can be served with a side of yogurt or a fresh salad.

Cooking Techniques

The key to making delicious Dolma Mshakila is to cook the stuffed vegetables slowly in the oven to allow the flavors to meld together.

Ingredient Substitutions

If you don't have bell peppers, you can use tomatoes or eggplants instead. You can also substitute the meat with lentils or chickpeas for a vegetarian version.

Make Ahead Tips

You can prepare the stuffing mixture ahead of time and store it in the refrigerator until you are ready to stuff the vegetables and cook them.

Presentation Ideas

Serve Dolma Mshakila on a platter garnished with fresh herbs and a drizzle of olive oil for an elegant presentation.

Pairing Recommendations

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

Storage and Reheating Instructions

Store any leftovers 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 Mshakila contains approximately 350 calories.

Carbohydrates

Each serving of Dolma Mshakila contains approximately 30 grams of carbohydrates.

Fats

Each serving of Dolma Mshakila contains approximately 15 grams of fats.

Proteins

Each serving of Dolma Mshakila contains approximately 20 grams of proteins.

Vitamins and minerals

Dolma Mshakila is rich in vitamins and minerals such as vitamin C, vitamin A, and potassium.

Alergens

Dolma Mshakila may contain allergens such as nuts and dairy products. Please check the ingredients list for any potential allergens.

Summary

Dolma Mshakila is a nutritious dish that is rich in carbohydrates, proteins, and fats. It is also a good source of vitamins and minerals.

Summary

Dolma Mshakila is a delicious and nutritious dish that is perfect for family dinners or special occasions. With a few simple ingredients and some patience, you can create a flavorful and satisfying meal that everyone will love.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Dolma Mshakila. It was a warm summer day in the bustling streets of Beirut, Lebanon. I was in my early twenties, eager to learn more about the rich culinary traditions of my homeland. As I strolled through the vibrant market, the air was filled with the enticing aroma of spices and freshly baked bread.

I stopped at a small, crowded stall where an elderly woman was selling an assortment of stuffed vegetables. The sight of these perfectly cooked dolmas, or stuffed grape leaves, caught my eye immediately. I couldn't resist the temptation and approached the woman to ask about her recipe.

She smiled warmly at me and began to tell me about Dolma Mshakila, a traditional Lebanese dish that combines a variety of vegetables such as eggplant, zucchini, and bell peppers, stuffed with a flavorful mixture of rice, ground lamb, and aromatic herbs. The woman explained that each family has their own secret recipe for Dolma Mshakila, passed down through generations.

I was captivated by her tales of family gatherings and celebrations centered around this beloved dish. I knew I had to learn how to make it myself. The woman graciously agreed to teach me her family's recipe, and we spent the afternoon cooking together in her humble kitchen.

As we worked side by side, she shared her cooking tips and techniques, emphasizing the importance of patience and attention to detail. I watched in awe as she expertly prepared each vegetable, carefully scooping out the flesh and filling them with the savory rice and lamb mixture.

The aroma that filled the kitchen was intoxicating, a tantalizing blend of spices and herbs that filled my senses. I couldn't wait to taste the finished dish, knowing that it would be a labor of love made with care and dedication.

Finally, the Dolma Mshakila was ready, and we sat down to enjoy our meal together. The first bite was a revelation, a burst of flavors that danced on my tongue. The tender vegetables, the fragrant rice, and the rich lamb all came together in perfect harmony.

I knew that I had discovered a truly special recipe, one that would become a cornerstone of my own cooking repertoire. I thanked the woman profusely for sharing her knowledge and wisdom with me, and she smiled with pride at my enthusiasm.

From that day on, I continued to perfect my recipe for Dolma Mshakila, adding my own personal touches and variations to make it truly my own. I shared it with my family and friends, who marveled at the complex flavors and textures of this traditional Lebanese dish.

As the years passed, I collected more recipes from different sources and people, each one adding to my culinary repertoire and enriching my love for cooking. But the memory of that warm summer day in Beirut, learning to make Dolma Mshakila with the kind woman at the market, will always hold a special place in my heart.

And now, as I pass on this recipe to you, my dear grandchild, I hope that you will cherish it as much as I do. May it bring you joy and nourishment, and may it inspire you to seek out new culinary adventures and create your own delicious memories. Bon appétit!