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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.

Ready In:
1hr 10mins
Serves:
Units:

ingredients

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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@Cookie16
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@Cookie16
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"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."
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  1. Ethel Y.
    I had this dish visiting my husband’s family and wanted to make it myself. I found this recipe and it came out perfect. I did have to add more cinnamon and I put in some cumin. Overall, I am very pleased with how it came out and can’t wait to make this again for a get together.
    Reply
  2. Halal Home Cooking
    This is a winning recipe for my husband and I this Ramadan, although I did add a range of other spices your instructions, quantities of meat/veg and the size guide of the veg were just what I needed, jazakAllah Khayran
    Reply
  3. K Lo8388
    I haven't tried this particular recipe yet, but my Algerian cousin just made this for me last night and yum yum yum is all I can say. She didn't add the chick peas and she used 1 tablespoon of Ghee in the sauce.
    Reply
  4. Um Safia
    Great recipe - I tend to use a little more cinnamon but that's really the biggest difference. I love Dolma and we frequently serve it for guests. I am a big fan of dolma made with cabbage leaves which is a nice alternative and very moreish.... Rezika
    Reply
  5. Cookie16
    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.
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