Algerian Style Stuffed Courgettes/Zucchini | Dolma Qarâa, كوسا محشي, دولمة قرعة

ground meat

🥗Healthier: chicken

💰Cheaper: lentils

Lentils provide a plant-based option that is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive and has a neutral flavor.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: walnuts

Walnuts are cheaper and still provide a nutty flavor.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Bulgur is a more economical grain that cooks quickly.

Remove the stems and ends from the courgettes (zucchini).

Cut the courgettes into three pieces for easier handling.

Use an apple corer or a special coring tool to remove the insides of the courgettes, ensuring a smooth surface for stuffing.

Prepare the filling by mixing ground beef with soaked bread (liquid removed), grated onion, and salt to taste.

Add dried parsley, cinnamon, turmeric, black pepper, and salt to the meat mixture and mix well.

Incorporate an egg yolk into the meat mixture as a binder and mix until well combined.

Stuff the courgettes with the meat mixture, being careful not to overfill them as they will expand while cooking.

Form small meatballs with any leftover meat mixture.

Brown the meatballs in a little olive oil until crispy on all sides and then remove them from the pan.

Add grated onion to the same pan and brown until soft, adding extra oil if needed.

Add chickpeas to the pan with the browned onion.

Add remaining spices and then place the meatballs on top.

Pour enough water into the pan to almost cover the courgettes, avoiding too much water to prevent mushiness.

Cover the pan and cook until the courgettes are tender.

Serve the dish with a squeeze of lemon on top.

Cooking Techniques

Equipment Needed

Spice Level: