How to make-Stuffed vegetables-

-The Algerian vegetable dolma- Stuffed potatoes- is one of the names of delicious Mahashi, the method of preparing it differs from one place to another, I will teach you how to prepare it.

The main ingredients:-

250 gram of lamb (can be replaced with chicken)
3 Medium sized potatoes
6 medium-sized zucchini
3 beads of artichoke
A little saffron and a leaf of laurel
75 grams of chickpeas precooked Half
a medium onion
oil-1 Garlic
For filler :-

250g minced beef
A quarter cup of rice, cooked half
a medium sized onion
A little very thinly chopped parsley
An egg
Salt - 1 teaspoon of cinnamon -
black pepper ginger

Preparing meat with vegetables (dolma):-

-Soak the chickpeas a night before using it

In a saucepan, put the oil, chopped onions, chopped garlic, chickpeas, cinnamon, a little salt and black pepper, and put the Pieces of lamb previously cleaned, bay leaf and saffron add half a spoon.

-And a little parsley and stir all these ingredients well over low heat for 5 minutes until the onions wilt, then soak them in lukewarm water and close the pot.

-And turn up the heat to medium, and when it boils, turn it down to let the meat soften.

-Then peel the potatoes, artichokes and zucchini- Scratch them in the middle.

Note:-

-if the zucchini kernels are long, you can cut them in 2, as well as the potato if the kernels are large, divide them by 2 and dig on both sides.

-In a bowl prepare the garnish by mixing the minced meat with onions, garlic, spices, rice, parsley, eggs and knead all these ingredients together to be homogeneous.

-We stuff the potatoes, zucchini and artichokes with the previous mixture, and if the mixture remains, make granules and put them in the pan with the meat, cover the pan and simmer the dolma for half an hour until the water evaporates and only a little remains and the broth is a little heavy.

-Thus, the dolma becomes ready to be served. Put it on a plate and sprinkle with parsley and a good appetite.

Tips before preparing the dish:-

You can put tomato paste at the end, when the dish is close to ripe, for 10 minutes, to get a red broth.
You can add breadcrumbs for the filling until it holds well.
This dish can be served with a salad, with bread, or alongside rice.
It is also possible to do without artichokes and use only zucchini and potatoes.
In addition, you can garnish the zucchini only without the potato and artichoke, but when they are cooked, fry potato slices and garnish with dolma and sprinkle parsley on top.
This Arabic dish can be made in the oven.
If you made the recipe in the oven, do without the lamb and arrange the stuffed vegetables.
A special dish for an oven and drain the broth over it and leave it until the vegetables are tender and tender.
This is how the dolma works, and you have my best wishes.