Dolma Mshakla
(Stuffed Vegetables) Recipe

Origin: Libya Period: Traditional

Ingredients:

4 green bell peppers
3 potatoes
2 courgettes (zucchini)
90g raw rice
1 tsp dried mint
120ml lemon juice
3 tomatoes, finely chopped
1/2 tsp salt
225g lamb meat (leg or shoulder preferably)
1/2 tsp black pepper
1 bunch coriander (cilantro), finely chopped
1 tbsp tomato purée
2 spring onions, finely chopped
120ml olive oil

Dolma Mshakla
(Stuffed Vegetables) Preparation:

Method:

This dish can either be made with a mix of potatoes, courgettes and green bell peppers or with any mix of these.

For the potatoes, bake in an oven for about 40 minutes, or until just tender then stand the potato upright, cut a lid in the top then scoop out about half the flesh. For the courgettes, bake in an oven for about 20 minutes then cut the end off and scoop out the seeds with a small spoon. For the green bell pepper cut off the stem end to form a lid then discard the seeds.

Chop the lamb as finely as you can then combine in a bowl with the onion, coriander, tomatoes, rice, salt, mint, pepper, coriander, tomato purée, lemon juice and olive oil. Use the mixture to stuff the various vegetables. Place in the base of a tagine or heat-proof casserole so that the open end the vegetables are pointing upwards (replace the lids you cut). Pack the vegetables as closely together as you can so that they stand upright.

Add a little water to the pot and cover. If using a tagine cook on a low flame on the stove-top. If using a casserole dish place in an oven pre-heated to 130°C and bake for 1 hour. Increase the temperature to 180°C (add more water if needed) then cook for another 20 minutes, or until the rice is tender. Serve hot.

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