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Stuffed Zucchini and Grape Vine Leaves

 In
Yields1 Serving

Ingredients

 ¼ kg Vine leaves
 1 kg Zucchini
 2 cups calrose rice
 250 gms minced beef/lamb
 1 kg Lamb Chops

Directions

1

Boil vine leaves for 1-2 minutes, drain and leave on the side

2

Wash zucchini and remove the stems

3

Use the corer to empty out the flesh as much as you can, do this by twisting the Zucchini as you insert the corer and slowly try to get the corer to reach the bottom (try not to puncture the zucchini)

4

Wash 2 cups of rice and soak in warm water for 20-30minutes. Drain the rice and add 350gms of ground beef/lamb

5

Add 1 teaspoon of salt 1 teaspoon All Spice ½ teaspoon black pepper and 3 tablespoons vegetable oil and mix well.

6

Wash the lamb/veal chops in cold water and dry them. Place lamb/veal chops into a pot soaked in water along with an onions chopped into quarters and 2 bay leafs leave to boil for 30 minutes. Take the chops out of the water and save the stock

7

Stuff the Zucchini up to half, leaving about 1 cm of the zucchini empty from the top, to allow the rice to expand during the cooking process

8

Spread the vine leaf on the board, soft side of the leaf should be at the bottom with the stem end facing you. Place around 1 teaspoon of the rice mixture (more or less depending on the size of the leaf), fold the sides to cover the rice, and roll the leaf away from you, tucking the sides of the leaf in when necessary.
(Repeat Step 7 for all the remaining leafs).

9

Fill the pot with 3 tablespoons of olive oil then slice 1-2 ripe tomatoes and scatter them at the bottom of the pan, followed by your preference of boiled veal/lamb chops arranged on top of the tomatoes

10

Arrange the stuffed Zucchini over the chops followed by the stuffed vine leaves.

(This is where things get tricky)

11

Place the pot on low fire for around 5 minutes, then mix ½ cup of the stock boiled with a maggi cube and pour the mixture over pot.

12

Leave for 10 minutes then follow with another ½ cup of boiling stock, making sure it reaches the tip of the stacked vine leaves. Cover the pot and bring to a boil over medium heat for 20 minutes. Meanwhile mix the juice of 1 large lemon with a teaspoon of salt and 1 cup of boiling water and add over the pot and let it boil for 5 minutes.

13

Reduce the fire and leave to simmer for around 1 hour, keep checking the water every 15 minutes to make sure the ingredients are moist if you feel that the grape vine leaves are drying up add some more boiled water.

14

Reduce the temperature to low heat and leave to simmer for another 1 hour.

15

Remove the pot from heat and let it set for ½ hour before serving.

16

To serve, place a large tray on top of the pot & flip the stuffed zucchini & vine leaves. Enjoy

Ingredients

 ¼ kg Vine leaves
 1 kg Zucchini
 2 cups calrose rice
 250 gms minced beef/lamb
 1 kg Lamb Chops

Directions

1

Boil vine leaves for 1-2 minutes, drain and leave on the side

2

Wash zucchini and remove the stems

3

Use the corer to empty out the flesh as much as you can, do this by twisting the Zucchini as you insert the corer and slowly try to get the corer to reach the bottom (try not to puncture the zucchini)

4

Wash 2 cups of rice and soak in warm water for 20-30minutes. Drain the rice and add 350gms of ground beef/lamb

5

Add 1 teaspoon of salt 1 teaspoon All Spice ½ teaspoon black pepper and 3 tablespoons vegetable oil and mix well.

6

Wash the lamb/veal chops in cold water and dry them. Place lamb/veal chops into a pot soaked in water along with an onions chopped into quarters and 2 bay leafs leave to boil for 30 minutes. Take the chops out of the water and save the stock

7

Stuff the Zucchini up to half, leaving about 1 cm of the zucchini empty from the top, to allow the rice to expand during the cooking process

8

Spread the vine leaf on the board, soft side of the leaf should be at the bottom with the stem end facing you. Place around 1 teaspoon of the rice mixture (more or less depending on the size of the leaf), fold the sides to cover the rice, and roll the leaf away from you, tucking the sides of the leaf in when necessary.
(Repeat Step 7 for all the remaining leafs).

9

Fill the pot with 3 tablespoons of olive oil then slice 1-2 ripe tomatoes and scatter them at the bottom of the pan, followed by your preference of boiled veal/lamb chops arranged on top of the tomatoes

10

Arrange the stuffed Zucchini over the chops followed by the stuffed vine leaves.

(This is where things get tricky)

11

Place the pot on low fire for around 5 minutes, then mix ½ cup of the stock boiled with a maggi cube and pour the mixture over pot.

12

Leave for 10 minutes then follow with another ½ cup of boiling stock, making sure it reaches the tip of the stacked vine leaves. Cover the pot and bring to a boil over medium heat for 20 minutes. Meanwhile mix the juice of 1 large lemon with a teaspoon of salt and 1 cup of boiling water and add over the pot and let it boil for 5 minutes.

13

Reduce the fire and leave to simmer for around 1 hour, keep checking the water every 15 minutes to make sure the ingredients are moist if you feel that the grape vine leaves are drying up add some more boiled water.

14

Reduce the temperature to low heat and leave to simmer for another 1 hour.

15

Remove the pot from heat and let it set for ½ hour before serving.

16

To serve, place a large tray on top of the pot & flip the stuffed zucchini & vine leaves. Enjoy

Stuffed Zucchini and Grape Vine Leaves
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