Recipe of Homemade Stuffed Vine Leaves and Zucchini

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.

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. Place the cooked ribs at the bottom of a deep pot.

Hey everyone, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, stuffed vine leaves and zucchini. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

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.

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To get started with this particular recipe, we must prepare a few components. You can cook stuffed vine leaves and zucchini using 9 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Stuffed Vine Leaves and Zucchini:

  1. {Take of vine leaves, washed and stems removed.
  2. {Take of baby zucchini, washed.
  3. {Take of lamb ribs, or 8 pieces.
  4. {Prepare of lemon juice.
  5. {Make ready of For the stuffing.
  6. {Make ready of coarsely ground beef.
  7. {Take of white rice, washed and drained.
  8. {Make ready of salt.
  9. {Take of pepper.

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. Place a piece of tomato into the top of the zucchini as a "cork." Line the bottom of a pot with reserved vine leaves or sliced tomatoes.

Instructions to make Stuffed Vine Leaves and Zucchini:

  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..

Pack rolled vine leaves and stuffed zucchinis into the pot and fill the pot with salted water to cover stuffed vegetables. 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. Roll the fresh young vine leave. Place about a teaspoon of the mixture in a log shape in the centre of the leaf.

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