Nutrition Facts
4 servings
4
Traditional dolma: the easy recipe
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Dolma is a dish of stuffed vegetables with minced meat and a little rice. It can be prepared with zucchini, peppers, tomatoes, vine leaves, potatoes, or even eggplants. It is a traditional dish that everyone particularly loves, especially during Ramadan.
Ingredients
400 Ground meat
1 Tomato
4 Tomato pulp
4 Round zucchini
4 Bell pepper
1 Onion
3 Olive oil
Flat parsley
Dill
90 Rice
4 Dried mint
Salt, pepper
Directions
1
Wash and dry the zucchinis. Cut off the tops and scoop them out, leaving about 5 mm of flesh. Put a little salt inside each of them.
2
Wash the peppers and the tomato. Cut off the tops of the peppers and slice the tomato thinly. Remove the seeds from the peppers.
3
Peel the onion and cut it into quarters, wash the parsley and dill. Chop everything and then pour this mixture into a bowl. Add the tomato pulp, rice, meat, olive oil, dried mint, and 50 ml of water. Season with salt and pepper and mix until the stuffing is homogeneous. Stuff the zucchinis and peppers with this mixture.
4
To finish, place the vegetables in a large pot. Be careful to arrange them so they don’t tip over while cooking. Place a slice of tomato on each stuffed vegetable. Add 300 ml of hot water to the bottom of the pot, cover, and let cook for about 50 minutes on low heat.
Ingredients
Ingredients
400 Ground meat
1 Tomato
4 Tomato pulp
4 Round zucchini
4 Bell pepper
1 Onion
3 Olive oil
Flat parsley
Dill
90 Rice
4 Dried mint
Salt, pepper
Directions
Directions
1
Wash and dry the zucchinis. Cut off the tops and scoop them out, leaving about 5 mm of flesh. Put a little salt inside each of them.
2
Wash the peppers and the tomato. Cut off the tops of the peppers and slice the tomato thinly. Remove the seeds from the peppers.
3
Peel the onion and cut it into quarters, wash the parsley and dill. Chop everything and then pour this mixture into a bowl. Add the tomato pulp, rice, meat, olive oil, dried mint, and 50 ml of water. Season with salt and pepper and mix until the stuffing is homogeneous. Stuff the zucchinis and peppers with this mixture.
4
To finish, place the vegetables in a large pot. Be careful to arrange them so they don’t tip over while cooking. Place a slice of tomato on each stuffed vegetable. Add 300 ml of hot water to the bottom of the pot, cover, and let cook for about 50 minutes on low heat.
Notes
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