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+ servings
Dolma Qarnoun
Prep Time
35 mins
Cook Time
1 hr 45 mins
Total Time
2 hrs 20 mins
Dolma qarnoun are delicious stuffed Algerian artichoke bottoms that are traditionally accompanied with a chickpea and lamb stew.
Course: Main Course
Cuisine: Algerian, North African
Servings: 4 people
Author: Kristina Todini
  • 1 lb lamb stew meat , cut in large chunks
  • 1 tablespoon smen (clarified butter), or olive oil
  • 10 artichoke bottoms (frozen and thawed)
  • 1 onion , finely chopped
  • 1 stick cinnamon
  • ½ lb chickpeas (canned, or dried and soaked overnight)
  • Juice of 1 lemon
  • 4 tablespoons finely chopped parsley
  • Salt
  • Pepper
For the stuffing
  • 10 oz ground lamb (or beef)
  • 1 egg
  • 8 tablespoons finely chopped parsley
  • 1 teaspoon ground cinnamon
  • 2 tablespoons vegetable oil
  • Salt
  • Pepper
  1. In a large pot or Dutch oven, heat the clarified butter and brown the lamb stew over medium-high heat, for about 10 minutes.

  2. Add the onion, cinnamon stick, salt and pepper and simmer for 5 minutes over low heat.
  3. Cover with water and cook over medium heat for 40 minutes.
  4. Then, add the chickpeas and continue cooking for 30 minutes.
  5. Prepare the stuffing by mixing the ground meat with the chopped onion, egg, parsley, cinnamon, salt and pepper.
  6. Stuff all the lightly salted artichoke bottom, by packing the stuffing well so it adheres perfectly.
  7. Sauté the stuffed artichokes on all sides in a hot pan with oil until slightly brown.
  8. 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.
  9. Serve the artichoke bottoms with the chickpeas and the lamb stew. Season with lemon juice and garnish with chopped parsley.