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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) :

Pyramid Thyme

Cleopatra Rosemary

Freeze-Dried Garlic

Black Pepper Powder - Brazil

Caribbean Salt - Sea and Sun

Products of the recipe

Pyramid Thyme

Quantity :

Price : 1,95 €tax incl.

Cleopatra Rosemary

Quantity :

Price : 2,10 €tax incl.

Freeze-Dried Garlic

Quantity :

Price : 1,95 €tax incl.

Black Pepper Powder - Brazil

Quantity :

Price : 1,90 €tax incl.

Out of stock Caribbean Salt - Sea and Sun

Quantity :

Price : 3,40 €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.