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Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Lamb Sheep Potatoes Vegetables African Holiday Event Stews Dietary Seasonal Low Calorie Low Carb Ramadan Low In Something Meat Squash 4 Hours Or Less

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."

Steps

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.

Ingredients

zucchini, potatoes, ground beef, parsley, rice, onion, egg, salt, black pepper, cinnamon, oil, lamb shank, water, chickpeas, lemon juice