Under the Ottoman Empire, the Persian tradition of stuffing vegetables and vegetable leaves spread under the name of dolma: cabbage leaves or aubergines and with the discovery of America also peppers and tomatoes. This one of the mahchi thistle stems is less well known and is of Algerian origin, ideal for the autumn season

In an earthenware pot, melt the clarified butter and brown the beef shoulder in ½ chopped onion, with a pinch of pepper and cinnamon. Remove the filaments of the cardoons, cut the stems into pieces of approximately 8 cm and blanch them in salted water. Stuff them with the minced meat that you have mixed together with the egg and ½ grated onion. Season, cinnamon powder, pepper and coriander leaves. Close the mixture between two stalks, which you will tie with string, arrange them to cook with the meat, the chickpeas with a glass of their cooking broth, take the cinnamon stick, add salt, mix delicately and cook with the lid on for 15 minutes. Serve with lemon slices.

Ingredients

- 8 thistle stems
- 250 g of beef shoulder cut into cubes
- 250 g of minced meat for ragù
- 1 egg
- 1 tablespoon clarified butter
- 1 large onion
- 1 small cinnamon stick

¼ teaspoon ground cinnamon

½ teaspoon ground black pepper

- 1 bunch of fresh coriander
- 1 cup boiled chickpeas
- 1 lemon

Credits:

Vittorio Castellani aka Chef Kumale

I Mind at the table, from ethnic cuisine to world cuisines, Facebook®