Stuffed Vine leaves & Zucchini with Lamb Ribs

This Lebanese version of Stuffed Vine Leaves is a delicious dish of wrapped grape leaves (Warak Inab) and zucchini (Kousa) with a meat filling flavored with a hint of allspice & seven-spices blend, and lamb Ribs lined in the bottom, slow-cooked in a fresh fresh lemon juice sauce. كوسا و ورق عنب مع الريَش (كاستليتة)

Great

% Daily Values based on a 2,000 calorie diet

Step 1

To prepare the filling; In a deep bowl, add the rice, minced meat, tomato, salt, allspice and Mix well.

Step 2

Put the water in a saucepan, bring it to a boil over a high heat, then add gradually the grape leaves, leave it for a full minute before removing them and put them under cold water, then drain again and set aside ready to roll.

Step 3

Spread one grape leaf on a flat surface, then place 1 teaspoon of the filling in the center of the leaf, roll the leaf on the filling in a machine way, by folding the sides inwards first, and then wrapping the leaf tightly. (Be careful not to get the filling out).

Step 4

Using a zucchini spike, remove the pulp, then rinse and drain the water and fill each zucchini with the mixture of ground meat and rice, (not full) then set it aside.

Step 5

Season the ribs with salt and pepper, then sear them with olive oil in a frying pan until they become golden brown in color, lay the fried ribs in the bottom of a large pan.

Step 6

Place the rolled grape leaves on top of the ribs in layers, sprinkle the garlic cloves allover, then layer the stuffed zucchini over the leaves.

Step 7

Pour the lemon juice, then immerse the contents of the pot in boiling water. Put a heavy plate over the contents to hold it in place, cover the pot and place it on low heat for 1 and 1/2 hour or until the leaves and zucchini are done.

Step 8

Turn off the heat, remove the zucchini from the pan and place it in a separate large plate aside.

Step 9

Turn over the vine leaves’ pan in an another large serving plate, and serve it with the zucchini on the side.