(No Ratings Yet)
Loading...Dolma Tunisienne is a beloved Tunisian dish where hollowed-out seasonal vegetables are packed with a fragrant filling of ground meat, rice, fresh herbs, and warming North African spices, then gently braised in a spiced tomato sauce. The vegetables caramelize while the filling turns tender and aromatic, all kissed with harissa heat and a bright finish of lemon and mint.
Prep Time25 mins
Cook Time70 mins
Total Time95 mins
Servings4
Yield4 servings (about 10 stuffed pieces)
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 21 gFat
- 6 gSaturated Fat
- 48 gCarbs
- 8 gFiber
- 12 gSugar
- 29 gProtein
- 720 mgSodium
- 1180 mgPotassium
- 95 mgCalcium
- 5 mgIron
- 62 mgVitamin C
- 85 mcgVitamin A
Ingredients
For the vegetables
- 4 small zucchini (about 500 g)
- 2 small Italian eggplants
- 4 small round tomatoes
- 2 red bell peppers
- 2 green bell peppers
- 1 large yellow onion
For the spiced meat and rice filling
- 400 g ground beef (or half beef, half lamb)
- 3/4 cup (150 g) long-grain rice, rinsed and drained
- 1 medium onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp harissa paste (plus more for serving)
- 1 tsp ras el hanout
- 1 tsp ground cumin
- 1/2 cup chopped fresh flat-leaf parsley
For the braising sauce and finishing
- 3 tbsp olive oil, divided
- 1 large onion, thinly sliced
- 2 tbsp tomato paste
- 2 cups (480 ml) warm beef or vegetable broth
- 1 tsp ground coriander
- 1/2 tsp sugar
- Salt and freshly ground black pepper
- Lemon wedges and fresh mint, for serving
Directions
- Prepare the vegetables: cut a thin slice off the top of each zucchini, eggplant, pepper, and tomato to form a lid. Using a small spoon or melon baller, carefully scoop out the interior flesh, leaving about a 1 cm-thick wall. Reserve the scooped flesh; chop it coarsely. Peel the large onion and hollow it out to make one large shell, reserving the outer layers.
- Chop 1 cup of the reserved vegetable pulp. In a large bowl, combine the ground meat, rinsed rice, finely diced onion, garlic, harissa, ras el hanout, cumin, chopped vegetable pulp, parsley, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp pepper. Mix with your hands until evenly combined.
- Stuff each vegetable about three-quarters full (the rice will expand during cooking) and replace the lids. Pack the filling firmly but do not overfill.
- Build the braising base: heat the remaining 1 tbsp olive oil in a wide heavy pot or tagine over medium heat. Scatter the sliced onion across the bottom, then sprinkle with coriander and sugar. Nestle the stuffed vegetables snugly on top, tomato-side up if possible.
- Stir the tomato paste into the warm broth and pour gently around (not over) the vegetables. The liquid should come about halfway up the sides. Cover tightly, bring to a gentle simmer, then reduce the heat to low and cook for 60-70 minutes, until the rice is fully tender and the vegetables are completely soft when pierced.
- If the sauce reduces too quickly, add a splash of hot water. For a thicker, glossy sauce at the end, uncover and simmer for the last 10 minutes.
- Carefully transfer the stuffed vegetables to a serving platter. Spoon the reduced sauce over the top and around the plate. Let rest for 10 minutes so the filling sets, then serve hot with lemon wedges, fresh mint, and extra harissa on the side.
Cook’s Notes
- Always leave headroom in each vegetable: the rice swells significantly during braising, and overstuffed dolma will burst.
- For a milder dish, swap harissa for 1 tsp sweet paprika and a pinch of cayenne; for more heat, double the harissa in the filling.
- A tagine or wide enameled cast-iron pot gives the most even, gentle braise; avoid thin pans that scorch the sauce.
- Make a vegetarian version by replacing the meat with an equal weight of cooked chickpeas and doubling the rice; use vegetable broth.
- Leftovers keep for 3 days refrigerated and taste even better the next day once the spices have mellowed.
