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

Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, stuffed vine leaves and zucchini - mehshi warak enab w koussa. It is one of my favorites. 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 popular of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Stuffed vine leaves and zucchini - mehshi warak enab w koussa is something that I’ve loved my entire life.

In a deep bowl, mix the stuffing ingredients together. Stuffed Grape Leaves are popular in several Mediterranean countries and in the Middle East. It has different names depending on the region. The best time to make them is late spring/early summer, when the fresh grape leaves can be picked from the vines or found at your local Middle Eastern.

To begin with this particular recipe, we must prepare a few components. You can have stuffed vine leaves and zucchini - mehshi warak enab w koussa using 9 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Stuffed vine leaves and zucchini - mehshi warak enab w koussa:

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

In Arabic mahshi means stuffed, and in the Levant almost everything can be stuffed with a vegetarian or meat. This kousa recipe is so tasty, made with spiced vegetables, pine nuts and rice. In a large pot, place your stuffed zucchini (and stuffed left overs) submerge with water and add the tomato paste and seasoning. Bring to the boil over med/high heat.

Instructions 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.

In a large pot, place your stuffed zucchini (and stuffed left overs) submerge with water and add the tomato paste and seasoning. Bring to the boil over med/high heat. It can be stuffed with (rice, minced meat, vegetables, olive oil, lemon juice), can be cooked with lamb chops, chicken, and other types of meat. It is always served with wide range of salads. Tasteful and light meal at the same time.

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