Stuffed vine leaves and zucchini - mehshi warak enab w koussa
Stuffed vine leaves and zucchini - mehshi warak enab w koussa

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, stuffed vine leaves and zucchini - mehshi warak enab w koussa. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Great recipe for Stuffed vine leaves and zucchini - mehshi warak enab w koussa. Baby zucchini and rolled vine leaves are stuffed with a rice and ground meat mix then cooked together along with lamb ribs. An out of this world taste! Some like it with plain yogurt on the side.

Stuffed vine leaves and zucchini - mehshi warak enab w koussa is one of the most popular of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Stuffed vine leaves and zucchini - mehshi warak enab w koussa is something that I’ve loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we must prepare a few components. You can have stuffed vine leaves and zucchini - mehshi warak enab w koussa using 9 ingredients and 12 steps. Here is how you cook that.

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

Core the zucchini, rinse, and set aside. Mix together the minced beef, rice, salt, pepper, cinnamon and tomatoes. Stuff the cored zucchini with the meat and rice mixture. In a saucepan, heat the vegetable oil and fry the lamb chops.

Instructions to make Stuffed vine leaves and zucchini - mehshi warak enab w koussa:
  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.

Stuff the cored zucchini with the meat and rice mixture. In a saucepan, heat the vegetable oil and fry the lamb chops. Lay the lamb chops in the bottom of the saucepan and arrange the stuffed zucchini over it. Top it with a layer of tomato slices and cover with Season with pepper. Stuff each zucchini with the meat mixture.

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