Stuffed Zucchini and Grape Leaves

ناجح البشيريChef

Ingredients

• 8 pieces of lamb, ribs, or chicken
  8 pieces
• 400 grams of finely minced lamb
  400 grams
• 0.5 kilograms of small zucchini, hollowed out, about 8 pieces
  0.5 kilograms
• 150 grams of grape leaves, fresh or canned
  150 grams
• 0.5 cup of rice, about 160 grams
  160 grams
• 2 tablespoons of butter, clarified or ghee
  2 tablespoons
• 0.5 cup of fresh lemon juice
  0.5 cup
• 0.5 cup of water
  0.5 cup
• 2 teaspoons of sweet spice
  2 teaspoons
• 2 teaspoons of ground cinnamon
  2 teaspoons
• Salt to taste
  0

Steps

1. 1

   Wash the zucchini and hollow them out.

   5 min
2. 2

   Wash the grape leaves, pour boiling water over them, then wash the rice to mix with the minced meat, salt, and spice, adding water to soften the mixture.

   5 min
3. 3

   Stuff the zucchini halfway, while the grape leaves are stuffed one by one after removing their stems, placing the filling in the center from the dry side (non-shiny), folding the sides and rolling them into a finger shape.

   10 min
4. 4

   In a pot over the heat, sauté the lamb ribs or chicken with salt, spice, and cinnamon in hot butter or ghee, then remove from heat.

   Required Tools:

   Pot

   5 min
5. 5

   Arrange in a star shape to layer the ribs and zucchini on top, covering the gaps between them with the rolled grape leaves.

   5 min
6. 6

   Continue layering to form a mold that is submerged in water and covered with a plate to help stabilize it.

   5 min
7. 7

   Place the pot back on the heat for about an hour and reduce the heat before the water evaporates completely.

   60 min
8. 8

   Invert the pot onto a round plate so that the surface is topped with the meat ribs, serve the stuffed dish hot.

   5 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags