Ingredients
-
2
-
2
-
1/2
-
2
-
2
-
1
-
1
-
1 1/2
-
1/2
-
1/2
-
2
-
1/3
-
1
-
3
-
1/2
Directions
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 , 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, 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
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Steps
|
1
Done
|
Peel the Zucchini and Potatoes. |
|
2
Done
|
Chop the Stem Off the Zucchinis. |
|
3
Done
|
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
Done
|
Carefully Scoop Out the Inside of Each Zucchini Piece, Leaving a Wall About 1/4 Inch Thick Around. Discard the Scooped Out Part. |
|
5
Done
|
Carefully Scoop Out Each Potato in the Same Manner but Save the Scooped Out Portion. |
|
6
Done
|
Mix Together the Ground Meat, 1 Tablespoon of Parsley, Rice, Egg, 1 Teaspoon Salt, 1/4 Teaspoon Pepper and 1/4 Teaspoon Cinnamon. |
|
7
Done
|
Stuff the Meat Mixture Into the Potatoes and Zucchini, Loosely. |
|
8
Done
|
Heat Oil in Large Pan and Saute Onion and Lamb Together. |
|
9
Done
|
Add the Water and Bring to Boil Over Medium High Heat. |
|
10
Done
|
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. |
|
11
Done
|
Put the Stuffed Vegetables in the Sauce Along With the Reserved Potato Pieces. Cook Covered For 1/2 Hour. |
|
12
Done
|
Remove from Heat and Add Lemon Juice and 1 Tbsp Parsley. |
