Moroccan Dolma
- π₯© 500g veal meat, cut into pieces
- π₯© 500g minced meat (veal or mixed)
- π₯ Large zucchini, cut into thick rounds
- π₯ Carrots, peeled and halved
- π₯ Potatoes, peeled and halved
- π§ 1 large onion, chopped, half for tagine, half for stuffing
- π« 2 tablespoons chickpeas, soaked overnight
- π 2 tablespoons rice
- π 2 tablespoons breadcrumbs
- πΏ 2 tablespoons parsley, chopped
- π« 4 tablespoons olive oil
- π§ 1 clove garlic, minced
- π₯ 1 egg
- πΆοΈ 1 teaspoon pepper
- π§ 1.5 teaspoons salt
- π₯ 1 teaspoon cinnamon
- π‘ 1 teaspoon turmeric
- π« 1 teaspoon ginger
- π₯ 0.5 teaspoon cinnamon, additional for stuffing
- π‘ 0.5 teaspoon turmeric, additional for stuffing
- π« 0.5 teaspoon ginger, additional for stuffing
- π§ 1 liter water
A savory main course featuring zucchini, potatoes, and carrots stuffed with a spiced minced meat and rice mixture, slow-cooked in a fragrant turmeric-ginger sauce with veal and chickpeas.
Embark on a culinary journey with this Moroccan Dolma, featuring a medley of zucchini, potatoes, and carrots, all tenderly stuffed with a softly spiced minced meat and rice mixture. Slow-cooked in a fragrant, turmeric-ginger sauce alongside hearty veal chunks and chickpeas, this traditional dish offers deep, rich flavors with a modern twist, perfect for a savory main course.
Ingredients
π₯© 500g veal meat, cut into pieces
π₯© 500g minced meat (veal or mixed)
π₯ Large zucchini, cut into thick rounds
π₯ Carrots, peeled and halved
π₯ Potatoes, peeled and halved
π§
1 large onion, chopped, half for tagine, half for stuffing
π« 2 tablespoons chickpeas, soaked overnight
π 2 tablespoons rice
π 2 tablespoons breadcrumbs
πΏ 2 tablespoons parsley, chopped
π« 4 tablespoons olive oil
π§ 1 clove garlic, minced
π₯ 1 egg
πΆοΈ 1 teaspoon pepper
π§ 1.5 teaspoons salt
π₯ 1 teaspoon cinnamon
π‘ 1 teaspoon turmeric
π« 1 teaspoon ginger
π₯ 0.5 teaspoon cinnamon, additional for stuffing
π‘ 0.5 teaspoon turmeric, additional for stuffing
π« 0.5 teaspoon ginger, additional for stuffing
π§ 1 liter water
Instructions
1- Prepare the Tagine Sauce:
- Heat SEB Clipso pressure cooker on a stovetop.
- Add 4 tablespoons of olive oil.
- SautΓ© half the chopped onion until translucent.
- Add veal meat and chickpeas; season with spices (pepper, salt, cinnamon, turmeric, ginger).
- Stir to coat evenly and pour 1 liter of water over the mix.
- Close the pressure cooker, reduce heat, and simmer for 45 minutes.
2- Prepare the Minced Meat Stuffing:
- In a large glass mixing bowl, combine minced meat with the remaining onion, garlic, and parsley.
- Add rice, breadcrumbs, spices (cinnamon, turmeric, ginger, pepper, salt), and the egg.
- Mix thoroughly until uniform.
3- Prepare the Vegetables:
- Hollow out zucchini rounds, potato halves, and carrot halves using a white-handled paring knife.
- Lightly salt the interiors of each vegetable.
4- Stuff and Cook the Vegetables:
- After 45 minutes, open the pressure cooker and transfer veal pieces using a slotted spoon.
- Stuff vegetables with the minced meat mixture, forming any extra into meatballs.
- Return vegetables, meatballs, and veal to the sauce in the pressure cooker.
- Close the lid and cook for an additional 45 minutes on low heat.
5- Serve:
- Transfer to a red ceramic tagine dish and serve hot.
Prep Time: 45-50 minutes
Cook Time: 90 minutes
Total Time: Approximately 2 hours and 15 minutes
Servings: 4-6
Equipment: SEB Clipso pressure cooker; Induction/ceramic stovetop; Various bowls (ceramic, glass, and plastic); White-handled paring knife; Metal spoon, wooden spoon, black slotted skimmer/spoon; Clear plastic measuring cup; Red ceramic tagine dish
Cooking Tips
- Save cores from hollowed vegetables by freezing for future soups.
- Ensure chickpeas are adequately soaked overnight to reduce cooking time.
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