Dolma (Algerian Stuffed Vegetables)

Ingredients

• 2 zucchini (each about 7 inches long)
• 2 potatoes (each about 4 inches long)
• 1/2 lb ground beef or 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

Directions

1. 1

   Peel the zucchini and potatoes.

2. 2

   Chop the stem off the zucchinis.

3. 3

   Chop the potatoes and zuchinni 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. 4

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

5. 5

   Carefully scoop out each potato in the same manner but save the scooped out portion.

6. 6

   Mix together the ground meat, 1 tablespoon of parsley, rice, egg, 1 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon cinnamon.

7. 7

   Stuff the meat mixture into the potatoes and zucchini, loosely.

8. 8

   Heat oil in large pan and saute onion and lamb together.

9. 9

   Add the water and bring to boil over medium high heat.

10. 10

    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. 11

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

12. 12

    Remove from heat and add lemon jice and 1 T. parsley.