Stuffed vine leaves and zucchini - mehshi warak enab w koussa
Stuffed vine leaves and zucchini - mehshi warak enab w koussa

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, stuffed vine leaves and zucchini - mehshi warak enab w koussa. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Stuffed vine leaves and zucchini - mehshi warak enab w koussa is one of the most favored of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Stuffed vine leaves and zucchini - mehshi warak enab w koussa is something which I have loved my entire life.

In a deep bowl, mix the stuffing ingredients together. Lebanese zucchini is tiny and almost sweet; this dish is considered comfort food here and the zucchinis are sold in Keep the zucchini flesh for another recipe (two possibilites, here and there). Stuffed vine leaves dish is one of the side dishes that usually being served in occasions with friends or family.

To begin with this particular recipe, we must prepare a few ingredients. You can cook stuffed vine leaves and zucchini - mehshi warak enab w koussa using 9 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Stuffed vine leaves and zucchini - mehshi warak enab w koussa:
  1. Prepare 500 g vine leaves, washed and stems removed
  2. Make ready 1 kg baby zucchini, washed
  3. Make ready 1 kg lamb ribs
  4. Prepare 3/4 cup lemon juice
  5. Make ready For the stuffing:
  6. Get 600 g coarsely ground beef
  7. Make ready 1 1/2 cups white rice, washed and drained
  8. Get 1 teaspoon salt
  9. Get 1/2 teaspoon pepper

These Lebanese Stuffed Grape Leaves are made with a spiced g. To stuff the vine leaves, lay a leaf on a chopping board, shiny-side down. Cut off and discard any stems. Fold the bottom of the leaf up and over the filling, then fold the sides inwards and the top down, and continue to roll up.

Instructions to make Stuffed vine leaves and zucchini - mehshi warak enab w koussa:
  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.

Sapolopolous Stuffed Grape Leaves aka Dolmades. Warak Enab- Stuffed Grape Leaves Made Easy. Stuffed vine leaves with rice and fresh herbs slow cooked in a tangy lemony sauce. Vines leaves, rice, onion, tomato, parsley, olive oil, lemon juice. Served chilled or at room temperature.

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