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Dolma Algerian Stuffed Vegetables

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Ingredients

Adjust Servings:
2 zucchini (each about 7 inches long)
2 potatoes (each about 4 inches long)
1/2 lb ground beef or 1/2 lb lamb
2 tablespoons parsley, chopped, divided
2 tablespoons rice, uncooked
1 tablespoon onion, chopped
1 egg, beaten
1 1/2 teaspoons salt, divided
1/2 teaspoon black pepper, divided
1/2 teaspoon cinnamon
2 tablespoons oil
1/3 cup onion, chopped
1 lb lamb shank, in 4 pieces
3 cups water
1/2 cup chickpeas

Nutritional information

621
Calories
283 g
Calories From Fat
31.4 g
Total Fat
10.5 g
Saturated Fat
187.1 mg
Cholesterol
1112.1 mg
Sodium
35.8 g
Carbs
5.4 g
Dietary Fiber
4.1 g
Sugars
47.6 g
Protein
632g
Serving Size

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Dolma Algerian Stuffed Vegetables

Features:
    Cuisine:

    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

    • 90 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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.

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