Dolma is a family of stuffed foods. They either have a meat based filling or a vegetarian one like rice. Dolmas were brought over from Turkey during the Ottoman Empire's rule in Algeria. The name was taken by its Turkish name dolmak. This dish possibly originated from the Greek dolmades. In Algeria, there are some dishes that appear on the table year around in one form or shape and Dolma is one such dish . Today, I would like to share one such dish, the Dolma.
Generally, dolma is always a vegetable stuffed with meat filling. Algerian cooks flavour stuffing potatoes, zucchini, tomatoes, aubergines even cabbage. It is economic dish that usually appears on everyday dinner tables. Depending on the region, a white or red sauce is used to cook the vegetables in. Today, I present a Dolma in my style that suits Indian taste buds. Serve it to your family and friends.
You need
3 small size zucchini
2 onions
1 tablespoon olive oil
1/2 cup cottage cheese
1 tablespoon raisin
few Cashew nuts
5 flakes of garlic
1 teaspoon Paprika
2 tablespoons Harissa sauce
1/2 tomato puree
1 teaspoon cinnamon
1/2 cup cream
salt
You have to
To prepare zucchini for stuffing:
1. Hollow out all zucchini using spoon or utensil specifically intended for this purpose.
To prepare stuffing:
2. Finely crumble the cottage cheese.
3. Combine the crumbled cottage cheese, raisins, cashew nuts, salt and paprika and mix together by hand. This is the best way to make sure all ingredients get combined thoroughly.
4. You can begin to stuff each hollowed zucchini.
5.Place the stuffed zucchini in a large pot or pressure cooker.
6. Arrange zucchini in pot as closely together as possible to help their shape and form during the cooking process.
7. Add 3 cups water and cover top and place on gas stove cooking on high until contents are heated.
8. Reduce heat to medium and cook zucchini for an hour or until soft.
To prepare Red sauce:
9. Make a paste of onion and garlic.
10. In a skillet, heat oil , fry onion and garlic paste, add salt, cinnamon, tomato puree, harissa sauce and cook for 10 minutes. Add cream and mix well.
To present
In a large plate take out cooked stuffed zucchini and cut into pieces. In another plate place Red sauce and put pieces of stuffed zucchini and serve hot.
Perfect for dinner, I love with laccha parantha.