Stuffed Vine Leaves and Zucchini

How to Making Recipes Stuffed Vine Leaves and Zucchini using 9 ingredients and 12 steps

Stuffed Vine Leaves and Zucchini - Baby zucchini and rolled vine leaves are stuffed with a rice and ground meat mix then cooked together along with lamb ribs. An out of this world taste! Some like it with plain yogurt on the side. To stuff vine leaves: Place leaf on a working board with the dull side and the stem facing up. 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.

Secure zucchinis with a plate on top.

Add lemon juice and remove from heat.

You can have Stuffed Vine Leaves and Zucchini using 9 ingredients and 12 steps. Here is how you achieve that.

Ingredients cook Stuffed Vine Leaves and Zucchini

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

Stuffed Vine Leaves and Zucchini step by step

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 - Mukbang asmr eating stuffed vine leaves and zucchini اكل محشي ورق العنب والكوسا. Stuff each zucchini with the rice-meat mixture. Dolma is a family of stuffed dishes found in the Balkans, South Caucasus, Central Asia and the Middle East. Common vegetables for stuffing are tomato, pepper, onion, zucchini, eggplant and pointed gourd. Stuffed cabbage rolls and vine leaves are also very popular, which sometimes also called sarma (from Turkish sarmak (wrap)). Meat dolmas are generally served warm, often with tahini or avgolemono. Pile the leaves and zucchini in the pot in stacks, add all the whole garlic cloves. Thank you and good luck