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Recipe of Speedy Stuffed Vine Leaves and Zucchini

By Easy Recipes 08 June 2020
Recipe of Speedy Stuffed Vine Leaves and Zucchini
Recipe of Speedy Stuffed Vine Leaves and Zucchini

Hey everyone, I hope you are having an amazing day. Today I’m gonna show you a way to prepare a special dish, Stuffed Vine Leaves and Zucchini. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

Stuffed Vine Leaves and Zucchini Recipe. Stuffed Zucchini and vine leaves- Lebanese receipe A traditional Lebanese recipe, health and very fulfilling. In a deep bowl, mix the stuffing ingredients together.

You can cook Stuffed Vine Leaves and Zucchini using 9 ingredients and 12 steps. Here is how you cook it.

Ingredients of Stuffed Vine Leaves and Zucchini

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

Plate with stuffed cabbage leaves on table.Plate of healthy stuffed mini peppers on a light background..These vegetarian stuffed vine leaves or sarma are a well-known Turkish dish.Also called Yaprak sarma, they are originally filled with ground meat.

Stuffed Vine Leaves and Zucchini step by step

  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..

Mediterranean Stuffed Zucchini plus everything you need to know for picking out the perfect zucchini at the grocery store.WRITTEN RECIPE Stuffed vine leaves plate ,lebanese cuisine.More similar stock images. stuffed grape leaves and zucchini.

However, the vegetarian versions with rice and vegetables or with rice and sultanas or raisins and nuts are very popular as well.Drizzle the stuffed vine leaves (dolmathes) with the rest of the olive oil and lemon juice and season with salt and pepper.Place an inverted plate on top to hold them down when cooking and pour in enough water just to cover them.Chef Way Ana Sortun tops stuffed zucchini with a tangy sauce of feta, olive oil and Hungarian peppers (spicy wax chiles).Made this for Father's Day per husband's request.

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