Stuffed Vine Leaves and Zucchini. Stuffed Zucchini and vine leaves- Lebanese receipe A traditional Lebanese recipe, health and very fulfilling. In a deep bowl, mix the stuffing ingredients together. Iranian Dolme (Stuffed Vine Leaves and Veggies) and Kobeh (P.

Middle Eastern dish consisting of stuffed vine leaves and zucchini. Designers also selected these stock photos. Food Falafel Salad with Pita and Hummus Stuffed vine leaves plate ,lebanese cuisine. You can have Stuffed Vine Leaves and Zucchini using 9 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Stuffed Vine Leaves and Zucchini

It's 500 g of vine leaves, washed and stems removed.
You need 1 kg of baby zucchini, washed.
It's 1 kg of lamb ribs, or 8 pieces.
You need 3/4 cup of lemon juice.
Prepare of For the stuffing.
You need 600 g of coarsely ground beef.
It's 1 1/2 cups of white rice, washed and drained.
Prepare 1 teaspoon of salt.
It's 1/2 teaspoon of pepper.

Drizzle the stuffed vine leaves (dolmathes) with the rest of the olive oil and lemon juice and season with salt and pepper. Place an inverted plate on top to hold them down when cooking and pour in enough water just to cover them. Here, she shows us how to make stuffed vine leaves, known as mehshi warak inab or dolmati, along with zucchini and peppers. The Stuffed Vine Leaves recipe out of our category Herb!

Stuffed Vine Leaves and Zucchini step by step

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..

Zucchini vines are prolific producers, and an overabundance can result in zucchinis left on the vine, growing bigger every day. A fruit that cooks up as a vegetable, zucchini does not necessarily improve with size. Use large zucchinis for cooking, rather than fresh in salads or slaw. Like all recipes with stuffing, these stuffed vine leaves taste even better the next day. Kolokythokeftedes (Zucchini and Feta Balls) Recipe : Zucchini, feta and plenty of fresh herbs rolled These zucchini balls are a great appetizer and can be served with tzatziki or marina sauce for dipping.