Algerian Style Stuffed Zucchini (Dolma Qaraa)

The Holy Month of Ramadan has arrived, enveloping Muslims worldwide in a serene aura of joy and devoutness. It is during this sacred time that we embark on a journey of fasting from dawn till sunset, immersing ourselves in acts of worship and introspection. However, Ramadan is not solely about spiritual devotion; it also brings forth a precious opportunity for loved ones to unite and celebrate together.

Embracing the rich tapestry of my Algerian heritage, I find solace in the kitchen, experimenting with traditional recipes. Today, I am thrilled to present to you a truly exceptional dish that holds a special place in Algerian cuisine: Dolma Qaraa. This delightful culinary masterpiece celebrates the fusion of Algerian and Turkish flavors, reflecting the influence of the Ottoman era (1525-1830) on Algerian gastronomy. As we gather during this auspicious month, I invite you to join me in the exploration of this exquisite dish, as well as other tantalizing recipes that await in the corners of this culinary blog. Let us embark on a culinary adventure, savoring the essence of Ramadan together.

Ingredients:

• 6 large zucchini (courgettes)
• 400g lamb chunks (14oz)
• 300g minced lamb (10.5oz)
• 4 tbsp of sunflower oil
• Salt
• Black pepper
• 1/2 tsp of cinnamon
• Handful of chickpeas (soaked overnight)
• 2 brown onions (finely chopped)
• 50g round rice, like Arborio rice (1.75oz)
• 1 egg
• 2 bunches of parsley (finely chopped)
• 1 lemon
• 1.5 liters (6 and 1/3 cups) of water

Method:

Preparing your zucchini:

1. Wash and rinse the zucchini.
2. Peel the zucchini and chop up the tops.
3. Cut the zucchini in half.
4. Scoop out the flesh inside with a melon baller or a teaspoon (keep the flesh, you can make a soup with it later).

Preparing the stuffing:

1. In a big bowl, put the ground meat, salt, black pepper, cinnamon, parsley, onion, rice, and 1 egg.
2. Use your hands to blend all the ingredients together.

Combining and cooking:

1. Stuff the courgettes and set aside.
2. Heat the sunflower oil in a large deep skillet.
3. Add the lamb pieces and cook for about 5 minutes or until brown.
4. Chop 1 onion and add it to the skillet along with the chickpeas, ground cinnamon, salt, and black pepper.
5. Reduce the heat and simmer for a few minutes.
6. Pour 1.5 liters of water and cook over medium heat for about 45 minutes or until the meat is tender.
7. Remove the cooked lamb pieces and set them aside.
8. Add the stuffed courgettes to the sauce.
9. Cover and simmer over medium heat for about 30 minutes or until the sauce thickens.
10. In a large serving plate, arrange the lamb and stuffed courgettes.
11. Pour the sauce on top and garnish with parsley.

For a better taste drizzle some lemon on the top!

May this Holy Month be filled with an abundance of blessings for you and your loved ones.

Ramadan Mubarak & Saha ftourkoum!