By Franco Namani
Mehshi Warak Enab, Kousa W’ Batenjen
11 steps
Prep:1hCook:2h
Stuffed Vine Leaves, Baby Marrow & Eggplant.
An aromatic rice seasoned with several spices, combined with tomato, garlic and onions is stuffed carefully into a flavorful lemony brined grape leaves.
Mehshi in Arabic literally means stuffed, and while many Mediterranean countries cook a varieties of stuffed vegetables, The Lebanese Classic version being eggplants, baby marrow, and the favorite one is the quintessential grape leaves rolled up tight with a juicy filling of aromatic rice tucked gently inside, specially with an optional lamb chops covering the bottom of the pot, shielding the grape leaves from scorching, while also becoming super tender and flavorful.
Updated at: Wed, 26 Jun 2024 06:28:24 GMT
Nutrition balance score
Great
Glycemic Index
54
Low
Glycemic Load
32
High
Nutrition per serving
Calories522.3 kcal (26%)
Total Fat23.9 g (34%)
Carbs59.4 g (23%)
Sugars6.7 g (7%)
Protein21 g (42%)
Sodium1592.8 mg (80%)
Fiber9.8 g (35%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
450gvine leaves
1 KgBaby Marrow
koosa, cored
0.5kgeggplants
small, cored
1lemons
juiced + 1 if required
4 cupswater
boiling
2 teaspoonssalt
750glamb chops
optional
1 teaspoonsalt
for the lamb
1 teaspoonallspice
for the lamb
2 tablespoonsOlive oil
for the lamb
Stuffing ingredients
Instructions
Step 1
Soak the rice for 20 minutes or so, then rinse with cold water until water runs clear.
Step 2
Place it in a large bowl and add the chopped tomato, onion, garlic, salt, spices, 2 tsp olive oil and stir well to combine, add the raw minced lamb, using your hands, stir to evenly incorporate into the rice mixture.
Step 3
For stuffing, Soak and rinse the jarred grape leaves with fresh water to get rid of any preservatives. Spread out your grape leaves on tray with rough side facing upwards, remove their small stems and placing a heaped teaspoon of the rice stuffing in the center of the vine leave, folding sides towards the center, then rolling from the bottom upwards, tucking in the sides of the vine leaves as you go, until you've finished all the stuffing.
Step 4
Stuff the cored marrow and eggplant until 75% filled with rice. Use your finger to pack them firmly, set aside.
Step 5
Season the lamb chops with salt and allspice, heat up about 2 tablespoons of olive oil in the pot. Add the lamb chops and sear it on both sides, let cool for 5 minutes, then spread it to cover the bottom of the prepared large pot.
Step 6
5- Gently place the stuffed vine leaves in an even layers. then place the stuffed marrow and eggplant on top of the vine leaves layers and arrange tightly side by side.
Step 7
Drizzle 2 tablespoons of olive oil over the filled pot. prepare about 4 to 5 cups of boiling water mixed in the juice of one lemon and teaspoon of salt, pour it in the pot until the water reaches the top layer but should not be submerged, place a plate on top of the last layer.
Step 8
Cook on medium to medium-high heat and let the fluid come to a boil then reduce the heat to medium low, let it simmer for between 1 to 2 hours, or until the rice inside is cooked through. you can start checking the rice at the 1 hour mark.
Step 9
(You may add the remaining lemon juice if desired, 15 minutes before you take the pot off the heat).
Step 10
Once the meal is ready, flip the pot carefully onto a large serving plate with edges, (since if there is remaining broth, will come out).
Step 11
Serve hot with yogurt on the side.
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