| HAMZAOUI 2009 |
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:
 * Pour les dolmas
1 kg de sardines
1/2 verre de riz
1 gousse d'ail
1 branche de coriandre ciselée
1 cuillère à café de sel, de ras el hanout
1 pincée de poivre
* Pour la sauce
5 pommes de terre
2 cuillères à soupe d'huile d'olive
1 cuillère à café de sel
1 cuillère à café de ras el hanout ( épices mélangées )
1 sachet de colorant alimentaire
1 pincée de poivre
1 litre et demi d'eau chaude
PREPARATION : cuisson 40 minutes
* Pour les dolmas
Videz 1 kg de sardines ( enlevez les arrêtes ), puis les rincez à l'eau.
Une fois les sardines vidées, ajoutez 1/2 verre de riz, 1 gousse d'ail, 1 branche de coriandre ciselée, 1 cuillère à café de sel, de ras el hanout, et de poivre.
Mixez le tout dans un blender ( robot ) puis faîtes de boules de dolma et réservez de côté.    * Pour la sauce
Pendant ce temps, dans une marmite, versez 2 cuillères à soupe d'huile d'olive, versez un litre et demi d'eau chaude puis ajoutez 1 cuillère à café de sel, de ras el hanout, 1 sachet de colorant alimentaire et 1 pincée de poivre.
Epluchez 5 pommes de terre, les lavez puis les coupez en morceaux.
Jetez les pommes de terre dans la marmitte ainsi que les dolmas puis faîtes cuire à feu doux pendant 40 minutes.  Ce plat se déguste chaud ou froid selon les goûts |
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