Stuffed Vine Leaves and Zucchini
Stuffed Vine Leaves and Zucchini

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, stuffed vine leaves and zucchini. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Place the cooked ribs at the bottom of a deep pot. Place the wrapped vine leaves over the ribs in layers then place the stuffed zucchini on top of the leaves. Add the lemon juice and some boiling water to cover the pot contents. Place a plate, face inwards, on top of the contents to weigh them down while cooking.

Stuffed Vine Leaves and Zucchini is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Stuffed Vine Leaves and Zucchini is something that I’ve loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can have stuffed vine leaves and zucchini using 9 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Stuffed Vine Leaves and Zucchini:
  1. Make ready 500 g vine leaves, washed and stems removed
  2. Prepare 1 kg baby zucchini, washed
  3. Prepare 1 kg lamb ribs, or 8 pieces
  4. Prepare 3/4 cup lemon juice
  5. Make ready For the stuffing
  6. Take 600 g coarsely ground beef
  7. Take 1 1/2 cups white rice, washed and drained
  8. Get 1 teaspoon salt
  9. Get 1/2 teaspoon pepper

Place a piece of tomato into the top of the zucchini as a "cork." Line the bottom of a pot with reserved vine leaves or sliced tomatoes. Pack rolled vine leaves and stuffed zucchinis into the pot and fill the pot with salted water to cover stuffed vegetables. Stuffed vine leaves and zucchini - mehshi warak enab w koussa is one of the most favored of recent trending meals in the world. It's easy, it is fast, it tastes delicious.

Steps to make Stuffed Vine Leaves and Zucchini:
  1. In a deep bowl, mix the stuffing ingredients together.
  2. Place the vine leaves in a pot filled with boiling water for 1 min. Remove from hot water and place under cold water. Strain well and set aside.
  3. Take one vine leaf and spread it on a flat surface and place 1 teaspoon of the stuffing in the middle forming a straight line. Fold the sides inwards first and roll to warp. Make sure the stuffing is completely covered and the vine leaf is tightly wrapped. Repeat same procedure with the other vine leaves.
  4. Trim the ends of the zucchini. With a corer, pierce the top and remove the insides, making sure to keep a relatively thick outer layer that can hold the stuffing.
  5. Fill only ¾ of each zucchini leaving space for the rice to expand when cooked.
  6. Sprinkle salt and pepper on the meat ribs and fry them in a skillet until brown.
  7. Place the cooked ribs at the bottom of a deep pot.
  8. Place the wrapped vine leaves over the ribs in layers then place the stuffed zucchini on top of the leaves. Add the lemon juice and some boiling water to cover the pot contents. Place a plate, face inwards, on top of the contents to weigh them down while cooking.
  9. Cover pot and allow it to simmer on low heat for 1 hr 30 min.
  10. Turn off the heat and remove the plate. Remove the zucchini and set aside.
  11. To serve, place a serving dish, facing inwards, over the pot. Turn over the pot upside down, holding tightly the dish under it. Let the content drop on the serving dish and remove slowly the pot. Arrange the zucchini on top.
  12. Serve warm with yogurt on the side.

Stuffed vine leaves and zucchini - mehshi warak enab w koussa is one of the most favored of recent trending meals in the world. It's easy, it is fast, it tastes delicious. It's enjoyed by millions every day. Stuffed vine leaves and zucchini - mehshi warak enab w koussa is something that I have loved my entire life. Making Warak Enib (Rolled Vine Leaves) Prepare vine leaves (removing tough stalk) Place large older,tougher vine leaves on base of saucepan so the rolled vine leaves don't stick.

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