Dolma, Algerian Stuffed courgette

Recipe:

5-6 courgettes hollowed (peel the courgettes cut into two or three pieces depending of the length, scoop out the inside using a small teaspoon or a sharp small knife. Sprinkle the courgette with sea salt and leave it aside while preparing the sauce

For the sauce:

4-5 pieces of meat with bones (For a healthier option use beef)

1 medium onion diced finely

1Tbs butter

1Tbs oil

200gr parboiled chick peas

3Tbs finely chopped parsley

½ tsp black pepper

½ tsp cinnamon

Water

For the stuffing

300gr mince (I use beef mince as a healthy option)

2Tbs rice

½ tsp black pepper

½ tsp cinnamon

1 egg

Salt

Method:

In a large pan heat up the butter and oil add the onion and meat, fry until browned, add spices,1 Tbs parsley and season.

Pour in enough hot water to cover the meat, add the chick peas, reduce the heat and simmer.

Meanwhile wash the courgettes to get rid of the extra salt.

In a bowl mix the mince, spices, rice,1Tbs of parsley and the egg mix well and fill in the hallowed courgettes.

Add the courgettes to the sauce and let it simmer until cooked and the sauce reduced. If you have small children who insist to only eat potatoes you can either stuff small potatoes the same way you did for the courgettes or just slice 2-3 potatoes and add them to your dish. Decorate with the remaining parsley and serve warm with French baguette…. Home made baguettes made with wholemeal flour (Recipe will be published soon!).

Enjoy without a tiny feeling of guilt