Recipe of Perfect Stuffed vine leaves and zucchini - mehshi warak enab w koussa

Hey everyone, it’s Clark, welcome to our recipe page. Today I’m gonna show you a way to make a distinctive dish, Stuffed vine leaves and zucchini - mehshi warak enab w koussa. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

Stuffed vine leaves and zucchini - mehshi warak enab w koussa Recipe. 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.

You can have Stuffed vine leaves and zucchini - mehshi warak enab w koussa using 9 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Stuffed vine leaves and zucchini - mehshi warak enab w koussa

1. Prepare of vine leaves, washed and stems removed.
2. Take of baby zucchini, washed.
3. Prepare of lamb ribs.
4. Take of lemon juice.
5. Take of For the stuffing:.
6. It’s of coarsely ground beef.
7. Prepare of white rice, washed and drained.
8. Take of salt.
9. Prepare of 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.

Stuffed vine leaves and zucchini - mehshi warak enab w koussa instructions

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..

We actually have the assortment of stuffed zucchini, eggplant, onions, capsciums both red and green, tomatoes and of course the grape leaves all in the one huge pot with lamb forequarter.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.Stuffed Grape Leaves are popular in several Mediterranean countries and in the Middle East.

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.