Dolma (algerian Stuffed Vegetables)

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 3-4
• 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
• 1/4 teaspoon cinnamon
• 1 tablespoon lemon juice

Recipe

• 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.