Dolma (Algerian Stuffed Vegetables)

Time

Prep 20 min · Cook 50 min · 70 min total

Difficulty

hard

1. 1

   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.

2. 2

   Carefully scoop out the inside of each zucchini piece, leaving a wall about 1/4 inch thick around. Discard the scooped out part.

3. 3

   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.

4. 4

   Stuff the meat mixture into the potatoes and zucchini, loosely. Heat oil in large pan and saute onion and lamb together.

5. 5

   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.

   20 min
6. 6

   Put the stuffed vegetables in the sauce along with the reserved potato pieces. Cook covered for 1/2 hour.

   120 min
7. 7

   Remove from heat and add lemon juice and 1 tbsp parsley.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.