Zucchini and Grape Leaves with Lamb Chops

نصر بن عمرCuisinier

Ingrédients

• Small-sized zucchini
  1500 grams
• Medium-sized grape leaves
  35 leaves
• Viande d'agneau hachée
  500 grams
• Soaked Egyptian rice
  250 grams
• Lamb chops, trimmed of fat
  1000 grams
• Chopped tomatoes
  150 grams
• Unsalted melted butter
  60 ml
• Eau
  60 ml
• Sel
  1.3 teaspoon
• Poudre de Cannelle
  1 tablespoon
• Poivre noir moulu
  0.5 teaspoon
• Ground Arabic seven spices
  1 teaspoon
• Ground nutmeg
  0.1 pinch
• Huile Végétale
  1 tablespoon
• Maggi chicken broth cubes
  4 cubes
• Peeled garlic
  8 cloves
• Additional water
  2500 ml
• Jus de citron
  125 ml

Mesures

1. 1

   Hollow out the zucchini and remove the excess stems from the grape leaves, then wash the vegetables, drain, and set aside.

   Matériel requis:

   Planche à découper

   5 minutes
2. 2

   Mix the rice with the ground lamb, tomatoes, butter, water, salt, and spices, and place the mixture in the refrigerator for 30 minutes.

   30 minutes
3. 3

   Stuff the small zucchini with this mixture, leaving a 1 cm space at the top, then set the zucchini aside.

   5 minutes
4. 4

   To stuff the grape leaves, place the leaves on a special board with the smooth side and stem facing up, put a teaspoon of filling on the bottom part, fold the outer edges towards the center, and then roll tightly into a finger shape.

   Matériel requis:

   Planche à découper

   5 minutes
5. 5

   Heat the oil in a large pot and fry the lamb chops for 5 minutes or until browned, then remove the pot from the heat, distribute the chops evenly, and add the whole peeled garlic along with crumbled Maggi chicken broth cubes over the chops.

   Matériel requis:

   🍳

   Large Pot

   5 minutes
6. 6

   Layer unstuffed grape leaves over the chops, then place the stuffed grape leaves on top, alternating the direction of each layer.

   5 minutes
7. 7

   Place the stuffed zucchini side by side over the stuffed grape leaves, then place a plate over the zucchini.

   5 minutes
8. 8

   Add water and bring to a boil (add salt to taste), then let it simmer for two hours or until the zucchini is well cooked. Add lemon juice, then remove from heat.

   120 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Viande d'agneau hachéepour 100g

Énergie250 kcal

Protéines25 g

Lipides totaux20 g

Eaupour 100g

Eau100 g

Selpour 100g

Cendres100 g

Poudre de Cannellepour 100g

Énergie247 kcal

Protéines4 g

Lipides totaux1.2 g

Glucides81 g

Fibres alimentaires53 g

Sucres totaux2.2 g

Poivre noir moulupour 100g

Énergie251 kcal

Protéines10.95 g

Lipides totaux3.26 g

Glucides64.81 g

Fibres alimentaires26.2 g

Sucres totaux0.64 g

Huile Végétalepour 100g

Énergie884 kcal

Lipides totaux100 g

Jus de citronpour 100g

Énergie20 kcal

Protéines0.1 g

Glucides5 g

Sucres totaux1 g

Eau94 g

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques