Stuffed Vine Leaves and Zucchini
Stuffed Vine Leaves and Zucchini

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, stuffed vine leaves and zucchini. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Stuffed Vine Leaves and Zucchini is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Stuffed Vine Leaves and Zucchini is something that I’ve loved my entire life.

Stuffed Zucchini and vine leaves- Lebanese receipe A traditional Lebanese recipe, health and very fulfilling. In a deep bowl, mix the stuffing ingredients together. stuffed grape leaves and zucchini. Zucchini Flowers Dolma Stuffed with Rice Pilaf / Turkish Food in Plate. How To Make Stuffed Vine Leaves.

To get started with this recipe, we have to first prepare a few components. You can have stuffed vine leaves and zucchini using 9 ingredients and 12 steps. Here is how you cook that.

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

Thousands of new, high-quality pictures added every day. To stuff the vine leaves, lay a leaf on a chopping board, shiny-side down. Cut off and discard any stems. Fold the bottom of the leaf up and over the filling, then fold the sides inwards and the top down, and continue to roll up.

Instructions to make Stuffed Vine Leaves and Zucchini:
  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.

Cut off and discard any stems. Fold the bottom of the leaf up and over the filling, then fold the sides inwards and the top down, and continue to roll up. 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. Pickled vine leaves are available here in Turkey, but if you can only find fresh ones, here is a great link explaining how to preserve them.

So that’s going to wrap it up with this exceptional food stuffed vine leaves and zucchini recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!