Ingredients

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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  • jimrug1 6 years ago
    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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