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Egyptian-style stuffed vegetables - Dolma bel khodra

Egyptian-style stuffed vegetables - Dolma bel khodra

Easy - 10 Min

  • Dish type: Salty
  • Difficulty: Easy
  • Preparation time: 10 min
  • Cooking time: 30 min

This recipe, which is very often found in Egypt, is greedy and very easy to prepare. If you want to discover Egyptian gastronomy, this dish will delight your guests.

A one-way trip on the banks of the Nile to Lake Nasser

Ingredients

2 tomatoes

4 eggplants

4 zucchini

2 peppers

Pyramid thyme

Rosemary Cleopatra

Freeze-dried garlic

500g minced meat

50cl tomato concentrate

Pepper of your choice (fruity, spicy, aromatic or fruity)

4 slices of sandwich bread

10cl whole milk


Used product(s) :

Thyme of the Pyramids - Egypt

Freeze-Dried Garlic - Sichuan

Bahia Black Pepper - Brazil

Caribbean Salt - Sea and Sun

Products of the recipe

Thyme of the Pyramids - Egypt

Quantity :

Price : 0,89 €tax incl.

Freeze-Dried Garlic - Sichuan

Quantity :

Price : 1,40 €tax incl.

Bahia Black Pepper - Brazil

Quantity :

Price : 0,79 €tax incl.

Caribbean Salt - Sea and Sun

Quantity :

Price : 3,92 €tax incl.

Preparation

Empty your tomatoes, zucchini, eggplants and peppers.

Sauté onions or use ready-to-use onions.

In a bowl, mix your minced meat, garlic, thyme, rosemary, crumb bread soaked in milk and onions, tomato paste.

Fill the zucchini, tomatoes, zucchini and peppers with your stuffing.

Put in the oven for 30 minutes at 180°c.

Smoked salt or Caribbean salt on top.