Hey everyone, it is Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, stuffed vine leaves and zucchini - mehshi warak enab w koussa. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look 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 popular of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Stuffed vine leaves and zucchini - mehshi warak enab w koussa is something which I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. 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:
- Take vine leaves, washed and stems removed
- Take baby zucchini, washed
- Prepare lamb ribs
- Take lemon juice
- Take For the stuffing:
- Prepare coarsely ground beef
- Take white rice, washed and drained
- Get salt
- Get pepper
Mahshi Warak Enab (Stuffed Vine Leaves) - Arrange mahshi over layer of bones and sliced tomatoes and onion; Add water to cover, salt, and cook about an hour. Stuffed Grape Leaves is an amazingly creative, tasty and healthy Middle Eastern dish. It is made of rolled grape leaves with rice and vegetable stuffing Grape Leaves (aka Dolma in Greek cuisine) is a typical menu item at Lebanese, Greek or Turkish restaurants however more countries in the Middle. If you enjoyed this Stuffed zucchini recipe (kousa mahshi) then browse more Lebanese recipes, side dish recipes and our most popular orange and Save and share Stuffed zucchini (kousa mahshi) recipe.
Instructions 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.
Want to share this recipe with your family and friends? Click the button below to send them an. Lebanese zucchini is tiny and almost sweet; this dish is considered comfort food here and the Gently fry the zucchini in a film of grease left on the skillet till golden; add the tomatoes and about enough This looks so good. I love finding new things to do with zucchini. I haven't seen them stuffed like this.
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