Stuffed Baby Zucchini And Vine Leaves With Lamb Chops
From lohashim 16 years agoIngredients
- 18 pieces or 1500g small size baby zucchini shopping list
- 35 medium size vine leaves shopping list
- 1 ¼ or 250g Egyptian rice, soaked in water for 1 hour and drained shopping list
- 500g lamb meat, minced shopping list
- 1 medium or 150g tomato, chopped shopping list
- 4 tablespoons unsalted butter, melted shopping list
- ¼ cup or 60ml water shopping list
- 1 ¼ teaspoon salt shopping list
- 1 tablespoon cinnamon powder shopping list
- ½ teaspoon ground black pepper shopping list
- 1 teaspoon mixed spices, ground(cumin,bay leaves,zaffaran,turmeric) shopping list
- 1 small pinch ground nutmeg shopping list
- 1 tablespoon vegetable oil shopping list
- 1 kg lamb chops, cleaned from fat shopping list
- 4 cubes mutton stock shopping list
- 8 cloves garlic, peeled shopping list
- Additional 10 cups or 2 ½ liters water shopping list
- ½ cup or 125ml lemon juice shopping list
- 1 tbs ground dry mint shopping list
- 5 tbs tomato paste shopping list
How to make it
- Hollow baby zucchini and then remove extra stems from the vine leaves. Wash both well, drain and set them aside.
- In a bowl, combine and mix rice, minced lamb, tomato, butter, water, salt and spices and set in fridge for ½ hour.
- Stuff baby zucchini with this mixture and keep 1cm empty from the top and set aside.
- To stuff a vine leaves; place it on a working board with the dull side and the stem facing up. Place a teaspoon of the stuffing on the lower part of the leaves, fold the outside edges towards the center and roll tightly into the shape of a finger.
- Heat the oil in large pot and fry lamb chops for 5 minutes or until brown in color. Remove pot from heat. Arrange lamb chops evenly then add the whole peeled garlic, crumble Mutton Stock cubes over the lamb chops.
- Lines with 1 layer of unstuffed leaves over the lamb chops then place the rolled stuffed leaves above them alternating the direction of each layer.
- Place stuffed baby zucchini over the stuffed vine leaves side by side.
- Secure zucchinis with a plate on top.
- Add the tomato paste to the water and stir till it disolve completly t
- Add the water to the zuchini and bring to boil (add salt to your taste) then simmer on low heat for 2 hours or until baby zucchini is well cooked.
- Add lemon juice and dry mint ,
- Boil for more 5 mn
- Remove from heat.
- Add more hot water if it’s needed during boiling to make sure zucchini is covered with water.
- To serve:
- place the vine leaves in the middle of a round plate,the zuchini around them and put the lamb choaps over the vine leaves.
- Put the sauce in a separate saucer.
- Note: When the food is well cooked ,uncover and leave for few minutes to rest ,then serve the vine leaves and the zuchini.
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