Recipe ingredients
- 1 kg, 32 oz, lamb cutlets, fried with shortening or butter
- 1/2 kg, 16 oz, vine leaves, trimmed
- 750 g, 24 oz, ground meat
- 1 kg, 32 oz, small zucchini
- 1 1/4 cups rice
- 1/4 teaspoon ground pepper
- 1 cup lemon juice, as desired
- 1 teaspoon salt
- 1 medium head garlic, peeled
Recipe method
- Trim vine leaves. Wash.
- Pour water in a pot. Bring to a boil.
- Dip vine leaves in boiling water and lift immediately.
- Place in cold water then drain.
- Prepare stuffing by mixing: rice, ground meat, salt and pepper.
- Spread each vine leaf, shiny side down on a work surface.
- Put 1 tablespoon or 1 teaspoon, depending on size of leaf, stuffing on each leaf.
- Fold sides and roll up into a small and neat roll.
- Repeat with remaining ingredients.
- Arrange cutlets in pot, pack vine leaf rolls close together in layers with garlic cloves in between.
- Invert a heavy plate on top to keep rolls in shape during cooking.
- Wash zucchini and cut stems.
- Hollow zucchini using an apple corer.
- Wash from inside and out.
- Stuff zucchini, not over filling them.
- Arrange zucchini on top of plate.
- Add hot water to cover and lemon juice. Bring to a boil.
- Cover and simmer gently over low heat for 2 hours or until leaves are tender.
- When cooking add some hot water if necessary to have stock left when served.
- Arrange in a platter and serve with fresh mint and green onions.
Other arab recipes:
Stuffed vine leaves and zucchini recipe
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