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Dolma Algerian Stuffed Vegetables

Main Recipe


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.

dolma  algerian stuffed vegetables image

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


  1. peel the zucchini and potatoes
  2. chop the stem off the zucchinis
  3. 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
  4. carefully scoop out the inside of each zucchini piece , leaving a wall about 1 / 4 inch thick around
  5. discard the scooped out part
  6. carefully scoop out each potato in the same manner but save the scooped out portion
  7. mix together the ground meat , 1 tablespoon of parsley , rice , egg , 1 teaspoon salt , 1 / 4 teaspoon pepper and 1 / 4 teaspoon cinnamon
  8. stuff the meat mixture into the potatoes and zucchini , loosely
  9. heat oil in large pan and saute onion and lamb together
  10. add the water and bring to boil over medium high heat
  11. 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
  12. put the stuffed vegetables in the sauce along with the reserved potato pieces
  13. cook covered for 1 / 2 hour
  14. remove from heat and add lemon juice and 1 tbsp parsley
    time-to-make     course     main-ingredient     cuisine     preparation     occasion     main-dish     lamb-sheep     potatoes     vegetables     african     holiday-event     stews     dietary     seasonal     low-calorie     low-carb     ramadan     low-in-something     meat     squash     4-hours-or-less

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