Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, stuffed vine leaves and zucchini - mehshi warak enab w koussa. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Stuffed vine leaves dish is one of the side dishes that usually being served in occasions with friends or family. The stuffed vine leaves is prepared using grape leaves and potatoes, which is placed in the bottom of the pot. Regarding the stuffing, it is made of.
Stuffed vine leaves and zucchini - mehshi warak enab w koussa is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Stuffed vine leaves and zucchini - mehshi warak enab w koussa is something which I’ve loved my whole life.
To get started with this recipe, we have to 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 cook 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
- Make ready 1 kg baby zucchini, washed
- Take 1 kg lamb ribs
- Take 3/4 cup lemon juice
- Get For the stuffing:
- Make ready 600 g coarsely ground beef
- Get 1 1/2 cups white rice, washed and drained
- Make ready 1 teaspoon salt
- Get 1/2 teaspoon pepper
Koussa Ma'hshi is a family favourite. 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.
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.
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. Place tough or broken leaves in the base of a large saucepan, reserving smaller, tender leaves for rolling. Scatter lamb over unstuffed vine leaves in pan, then layer stuffed vine leaves snugly on top.
So that’s going to wrap it up with this special food stuffed vine leaves and zucchini - mehshi warak enab w koussa recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
