Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, stuffed vine leaves and zucchini. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Stuffed Vine Leaves and Zucchini is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Stuffed Vine Leaves and Zucchini is something that I’ve loved my entire life.
Stuffed Zucchini and vine leaves- Lebanese receipe A traditional Lebanese recipe, health and very fulfilling. In a deep bowl, mix the stuffing ingredients together. stuffed grape leaves and zucchini. Zucchini Flowers Dolma Stuffed with Rice Pilaf / Turkish Food in Plate.
To begin with this particular recipe, we must first prepare a few ingredients. You can have stuffed vine leaves and zucchini using 9 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Stuffed Vine Leaves and Zucchini:
- Get 500 g vine leaves, washed and stems removed
- Prepare 1 kg baby zucchini, washed
- Take 1 kg lamb ribs, or 8 pieces
- Take 3/4 cup lemon juice
- Get For the stuffing
- Prepare 600 g coarsely ground beef
- Take 1 1/2 cups white rice, washed and drained
- Get 1 teaspoon salt
- Prepare 1/2 teaspoon pepper
Also called Yaprak sarma, they are originally filled with ground meat. However, the vegetarian versions with rice and vegetables or with rice and sultanas or raisins and nuts are very popular as well. To stuff the vine leaves, lay a leaf on a chopping board, shiny-side down. Cut off and discard any stems.
Steps to make Stuffed Vine Leaves and Zucchini:
- 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.
Greek Dolmades - Stuffed Grape Vine Leaves by Greek chef Akis Petretzikis. This is an extremely popular, delicious, traditional Greek dish that you will love! Serve the stuffed vine leaves with yogurt, dill, mint, olive oil and freshly ground pepper. Koosa (Stuffed Zucchini) is light green and smaller in size. It honestly took me a while to find them locally, since my Middle-Eastern grocer does not sell You can chop the leftover zucchini and use in recipes such as "zucchini bread" or zucchini fritters.
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