Dolma Algerian Stuffed Vegetables
Main Recipe
DOLMA ALGERIAN STUFFED VEGETABLES
this is a special occasion dish. we make this during ramadan. my husband bases this on a version from "great book of couscous". the potatoes and zucchini must be a certain size for this to work well.
Time: 70 minutes
Number Of Ingredients: 15
Ingredients: zucchini,potatoes,ground beef,parsley,rice,onion,egg,salt,black pepper,cinnamon,oil,lamb shank,water,chickpeas,lemon juice
Steps:
- peel the zucchini and potatoes
- chop the stem off the zucchinis
- chop the potatoes and zucchini in half short ways so now you have 4 zucchini pieces , each about 3 inches long and 4 potato pieces , each about 2 inches long
- carefully scoop out the inside of each zucchini piece , leaving a wall about 1 / 4 inch thick around
- discard the scooped out part
- carefully scoop out each potato in the same manner but save the scooped out portion
- mix together the ground meat , 1 tablespoon of parsley , rice , egg , 1 teaspoon salt , 1 / 4 teaspoon pepper and 1 / 4 teaspoon cinnamon
- stuff the meat mixture into the potatoes and zucchini , loosely
- heat oil in large pan and saute onion and lamb together
- add the water and bring to boil over medium high heat
- add the chick peas , 1 / 2 teaspoon salt , 1 / 4 teaspoon pepper and 1 / 4 teaspoon cinnamon and simmer over low heat for 20 minutes
- put the stuffed vegetables in the sauce along with the reserved potato pieces
- cook covered for 1 / 2 hour
- remove from heat and add lemon juice and 1 tbsp parsley
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