Ingrédients
- 8 pieces of lamb, ribs, or chicken8 pieces
- 400 grams of finely minced lamb400 grams
- 0.5 kilograms of small zucchini, hollowed out, about 8 pieces0.5 kilograms
- 150 grams of grape leaves, fresh or canned150 grams
- 0.5 cup of rice, about 160 grams160 grams
- 2 tablespoons of butter, clarified or ghee2 tablespoons
- 0.5 cup of fresh lemon juice0.5 cup
- 0.5 cup of water0.5 cup
- 2 teaspoons of sweet spice2 teaspoons
- 2 teaspoons of ground cinnamon2 teaspoons
- Salt to taste0
Mesures
- 1
Wash the zucchini and hollow them out.
5 minutes - 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 minutes - 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 minutes - 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.
5 minutesMatériel requis:
Marmite - 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 minutes - 6
Continue layering to form a mold that is submerged in water and covered with a plate to help stabilize it.
5 minutes - 7
Place the pot back on the heat for about an hour and reduce the heat before the water evaporates completely.
60 minutes - 8
Invert the pot onto a round plate so that the surface is topped with the meat ribs, serve the stuffed dish hot.
5 minutes
Faits nutritionnels
* 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.