Hello, I am Kate. Today, I’m gonna show you how to prepare stuffed vine leaves and zucchini - mehshi warak enab w koussa recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Stuffed vine leaves and zucchini - mehshi warak enab w koussa Recipe
Stuffed vine leaves and zucchini - mehshi warak enab w koussa is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Stuffed vine leaves and zucchini - mehshi warak enab w koussa is something which I have loved my whole life.
To bewith this particular recipe, we must prepare a few components. You can have stuffed vine leaves and zucchini - mehshi warak enab w koussa using 9 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Stuffed vine leaves and zucchini - mehshi warak enab w koussa:
- Get 500 g vine leaves, washed and stems removed
- Take 1 kg baby zucchini, washed
- Prepare 1 kg lamb ribs
- Take 3/4 cup lemon juice
- Make ready For the stuffing:
- Prepare 600 g coarsely ground beef
- Prepare 1 1/2 cups white rice, washed and drained
- Prepare 1 teaspoon salt
- Take 1/2 teaspoon pepper
Steps to make Stuffed vine leaves and zucchini - mehshi warak enab w koussa:
- In a deep bowl, mix the stuffing ingredients together.
- 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.
- 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.
- 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.
- Fill only ¾ of each zucchini leaving space for the rice to expand when cooked.
- Sprinkle salt and pepper on the meat ribs and fry them in a skillet until brown.
- 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. Place a plate, face inwards, on top of the contents to weigh them down while cooking.
- Cover pot and allow it to simmer on low heat for 1 hr 30 min.
- Turn off the heat and remove the plate. Remove the zucchini and set aside.
- 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.
- Serve warm with yogurt on the side.
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