Dolma Qarnoun
User Reviews
5
2 reviews
Excellent
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Prep Time
35 mins
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Cook Time
1 hr 45 mins
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Total Time
2 hrs 20 mins
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Servings
4 people
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Course
Main Course
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Cuisine
Algerian, North African
Dolma Qarnoun
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Dolma qarnoun are delicious stuffed Algerian artichoke bottoms that are traditionally accompanied with a chickpea and lamb stew.
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Ingredients
- 1 lb lamb cut in large chunks, stew meat
- 1 tablespoon smen (clarified butter), or olive oil
- 10 artichoke bottoms (frozen and thawed)
- 1 onion , finely chopped
- 1 tick cinnamon
- ½ lb chickpeas (canned, or dried and soaked overnight)
- lemon juice of 1
- 4 tablespoons parsley finely chopped
- salt
- black pepper
For the stuffing
- 10 oz lamb or beef, ground
- 1 egg
- 8 tablespoons parsley finely chopped
- 1 teaspoon ground cinnamon
- 2 tablespoons vegetable oil
- salt
- black pepper
Equipment
- Dutch oven
Instructions
- In a large pot or Dutch oven, heat the clarified butter and brown the lamb stew over medium-high heat, for about 10 minutes.
- Add the onion, cinnamon stick, salt and pepper and simmer for 5 minutes over low heat.
- Cover with water and cook over medium heat for 40 minutes.
- Then, add the chickpeas and continue cooking for 30 minutes.
- Prepare the stuffing by mixing the ground meat with the chopped onion, egg, parsley, cinnamon, salt and pepper.
- Stuff all the lightly salted artichoke bottom, by packing the stuffing well so it adheres perfectly.
- Sauté the stuffed artichokes on all sides in a hot pan with oil until slightly brown.
- Remove the cooked lamb pieces from the large pot and place the stuffed artichoke bottoms in the sauce. Cook covered over low heat, for about 30 minutes.
- Serve the artichoke bottoms with the chickpeas and the lamb stew. Season with lemon juice and garnish with chopped parsley.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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