Stuffed Zucchini & Vine Leaves. (محشي كوسا وورق عنب بدون صلصة)

Name: Stuffed Zucchini & Vine Leaves. (محشي كوسا وورق عنب بدون صلصة)
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Ingredients: - 1/2 a kg of minced lamb (1 time); - 500 grams of medium-grain rice, washed and soaked.; 1 kg of marrow (pitted).; (Optional) 3 to 4 pcs small Eggplants, approx 250 grams.; - 500 grams of boiled grape leaves.; - 2 tbsp of melting ghee or 2 tbsp of vegetable oil.; - 4 tsp of salt.; - 150 grams of finely diced red tomatoes.; - 1 small onion, finely diced.; - 2 tsp of all spice (sweet pepper).; - 2 tsp of 7 spices.; - 1/4 tbsp of cardamom.; - 1/4 tbsp of a spoonful of cinnamon.; - Vegetable or beef Broth, as required.

10 steps

Prep:20minCook:1h 15min

I know that you will be wondering how come this recipe without sauce, but it has been our own family’s recipe in the Mount of Lebanon for many generations.

Updated at: Thu, 17 Aug 2023 14:02:17 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1053.5 kcal (53%)

Total Fat40.2 g (57%)

Carbs136.2 g (52%)

Sugars17.5 g (19%)

Protein40.1 g (80%)

Sodium2620.4 mg (131%)

Fiber20.7 g (74%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

0.5kgminced lamb

500 gramsmedium-grain rice

washed and soaked

1kgmarrow

pitted

3 pcsEggplants

small

500 gramsgrape leaves

boiled

2 Tbspghee

melting

4 tspsalt

150 gramsred tomatoes

2 tspall spice

2 tsp7 spices

¼ Tbspcardamom

¼ Tbspcinnamon

Vegetable Broth

or beef, as required

Instructions

Step 1

Put the meat, rice, tomato, ghee, salt and spices in a deep bowl and stir well.

Step 2

Filling the zucchini up (and the optional Eggplants) to three quarters.

Step 3

Roll the grape leaves with the filling.

Step 4

In a large/ wide saucepan, put 1 tbsp of ghee or vegetable oil, 100 grams of the diced tomato & onion, salt and all spice and mix it and spread it in the bottom of saucepan.

Step 5

Place the zucchini ( & eggplant) in the saucepan by making room for each zucchini in between the tomatoes and onions mixture enable for each one to touch the bottom, then lay down the grape leaves on top. (Optional, Spread few slices of potato & tomato).

Step 6

Pour the broth over the grape leaves until completely submerged and a 1 cm more.

Step 7

Place a plate over the grape leaves in order to remain tight, cover the pot and leave it on a high heat until it begins to boil (about 10 to 15 minutes).

Step 8

Reduce heat to low and leave it for about 1 hour, making sure that the water has dried in the base so that the bottom layer starts to get brown color and getting the smell of marrow sticking (but not to burn it).

Step 9

Remove the pot from the stove and leave it for a 15 minutes before turning it over a large flat serving plate.

Step 10

Serve the dish with yogurt.