Recipe of Quick Stuffed vine leaves and zucchini – mehshi warak enab w koussa

Stuffed vine leaves and zucchini – mehshi warak enab w koussa. In Arabic mahshi means stuffed, and in the Levant almost everything can be stuffed with a vegetarian or meat rice filling from cored zucchini, cored aubergine, peppers, tomatoes, onions, and potatoes to rolled stuffed cabbage, Swiss chard, cauliflower leaves and vine leaves to stuffed chicken and whole lambs; name it we stuff it. Stuffed vine leaves and zucchini – mehshi warak enab w koussa Hello everybody, hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, stuffed vine leaves and zucchini – mehshi warak enab w koussa.

This is gonna smell and look delicious. Stuffed vine leaves and zucchini – mehshi warak enab w koussa is one of the most favored of recent trending meals in the world. It's easy, it is fast, it tastes delicious.

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, stuffed vine leaves and zucchini – mehshi warak enab w koussa. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Stuffed vine leaves and zucchini – mehshi warak enab w koussa is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Stuffed vine leaves and zucchini – mehshi warak enab w koussa is something that I’ve loved my whole life.

In Arabic mahshi means stuffed, and in the Levant almost everything can be stuffed with a vegetarian or meat rice filling from cored zucchini, cored aubergine, peppers, tomatoes, onions, and potatoes to rolled stuffed cabbage, Swiss chard, cauliflower leaves and vine leaves to stuffed chicken and whole lambs; name it we stuff it. Stuffed vine leaves and zucchini – mehshi warak enab w koussa Hello everybody, hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, stuffed vine leaves and zucchini – mehshi warak enab w koussa.

To begin with this recipe, we have to first prepare a few ingredients. You can cook 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:

  1. {Prepare 500 g of vine leaves, washed and stems removed.
  2. {Get 1 kg of baby zucchini, washed.
  3. {Prepare 1 kg of lamb ribs.
  4. {Get 3/4 cup of lemon juice.
  5. {Take of For the stuffing:.
  6. {Prepare 600 g of coarsely ground beef.
  7. {Take 1 1/2 cups of white rice, washed and drained.
  8. {Take 1 teaspoon of salt.
  9. {Get 1/2 teaspoon of pepper.

It's enjoyed by millions every day. Stuffed vine leaves and zucchini – mehshi warak enab w koussa is something that I have loved my entire life. When the zucchinis have been used us, start stuffing the grape leaves, placing one tablespoon in the middle of each leaf (see pic) and folding each leaf gently. Dip vine leaves in boiling water and lift immediately.

Steps to make Stuffed vine leaves and zucchini – mehshi warak enab w koussa:

  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..

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. Add the stuffed zucchini and any meatballs and bring to the boil. Serve the stuffed zucchini with a little of the sauce and a dollop of yoghurt.

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