Step-by-Step Guide to Make Speedy Stuffed Vine Leaves and Zucchini

Stuffed Vine Leaves and Zucchini. Place the cooked ribs at the bottom of a deep pot. 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.

An out of this world taste! Some like it with plain yogurt on the side. Place the cooked ribs at the bottom of a deep pot.

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, stuffed vine leaves and zucchini. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Place the cooked ribs at the bottom of a deep pot. 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.

Stuffed Vine Leaves and Zucchini is one of the most well liked of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Stuffed Vine Leaves and Zucchini is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can cook stuffed vine leaves and zucchini using 9 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Stuffed Vine Leaves and Zucchini:

1. {Take 500 g of vine leaves, washed and stems removed.
2. {Take 1 kg of baby zucchini, washed.
3. {Prepare 1 kg of lamb ribs, or 8 pieces.
4. {Get 3/4 cup of lemon juice.
5. {Take of For the stuffing.
6. {Take 600 g of coarsely ground beef.
7. {Prepare 1 1/2 cups of white rice, washed and drained.
8. {Make ready 1 teaspoon of salt.
9. {Prepare 1/2 teaspoon of pepper.

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. Place one teaspoon of the stuffing on the lower part of the leaves, fold the outside edges towards the center and roll tightly into the shape of a finger.

Steps to make Stuffed Vine Leaves and Zucchini:

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..

Stuffed vine leaves and zucchini – mehshi warak enab w koussa is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It is simple, it's quick, it tastes yummy. Place large older,tougher vine leaves on base of saucepan so the rolled vine leaves don't stick. Roll the fresh young vine leave.

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