Dolma (Algerian Stuffed Vegetables)

Recipe by Cookie16
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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