Recipe

Stuffed Baby Zucchini And Vine Leaves With Lamb Chops Recipe

Add Step-by-Step Photos	Lohashim / All my dishes 1 year, 8 months ago This dish is a must in any big dinner .We have it as a main dish beside others .A must in a big dinner consist of a plate of rice in different flavours and a kind of vegetable,all the mezzeh plates and kibbeh in many different ways.Of course salad and sweets .... More Prep:30m Cook:2m Servings:10	Lohashim
	zuchini meat colorful

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Ingredients

18 pieces or 1500g small size baby zucchini

35 medium size vine leaves

1 ¼ or 250g Egyptian rice, soaked in water for 1 hour and drained

500g lamb meat, minced

1 medium or 150g tomato, chopped

4 tablespoons unsalted butter, melted

¼ cup or 60ml water

1 ¼ teaspoon salt

1 tablespoon cinnamon powder

½ teaspoon ground black pepper

1 teaspoon mixed spices, ground(cumin,bay leaves,zaffaran,turmeric)

1 small pinch ground nutmeg

1 tablespoon vegetable oil

1 kg lamb chops, cleaned from fat

4 cubes Mutton Stock

8 cloves garlic, peeled

Additional 10 cups or 2 ½ liters water

½ cup or 125ml lemon juice

1 tbs ground dry mint

5 tbs tomato paste

Directions

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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Comments

jimrug1 1 year, 7 months ago said:
Lohashim, You were right! I love the sound of this recipe. And the sauce can double as a soup on the side. Nothing like the flavor of mint and garlic in a tomato broth... Thanks.. Jim

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