Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, stuffed vine leaves and zucchini - mehshi warak enab w koussa. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
In a deep bowl, mix the stuffing ingredients together. Stuffed vine leaves dish is one of the side dishes that usually being served in occasions with friends or family. The stuffed vine leaves is prepared using grape leaves and potatoes, which is placed in the bottom of the pot.
Stuffed vine leaves and zucchini - mehshi warak enab w koussa is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Stuffed vine leaves and zucchini - mehshi warak enab w koussa is something which I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can cook stuffed vine leaves and zucchini - mehshi warak enab w koussa using 9 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Stuffed vine leaves and zucchini - mehshi warak enab w koussa:
- Make ready 500 g vine leaves, washed and stems removed
- Prepare 1 kg baby zucchini, washed
- Take 1 kg lamb ribs
- Prepare 3/4 cup lemon juice
- Take For the stuffing:
- Make ready 600 g coarsely ground beef
- Prepare 1 1/2 cups white rice, washed and drained
- Make ready 1 teaspoon salt
- Get 1/2 teaspoon pepper
It is always served with wide range of salads. Tasteful and light meal at the same time. Main dish: Wara'a Enab and Kusa (stuffed with rice. Lebanese zucchini is tiny and almost sweet; this dish is considered comfort food here and the Gently fry the zucchini in a film of grease left on the skillet till golden; add the tomatoes and about enough This looks so good.
Instructions to make Stuffed vine leaves and zucchini - mehshi warak enab w koussa:
- In a deep bowl, mix the stuffing ingredients together.
- 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.
- 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.
- 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.
- Fill only ¾ of each zucchini leaving space for the rice to expand when cooked.
- Sprinkle salt and pepper on the meat ribs and fry them in a skillet until brown.
- Place the cooked ribs at the bottom of a deep pot.
- 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.
- Cover pot and allow it to simmer on low heat for 1 hr 30 min.
- Turn off the heat and remove the plate. Remove the zucchini and set aside.
- 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.
- Serve warm with yogurt on the side.
I love finding new things to do with zucchini. I haven't seen them stuffed like this. Koussa Ma'hshi is a family favourite. Stuffed vine leaves with rice and fresh herbs slow cooked in a tangy lemony sauce. Vines leaves, rice, onion, tomato, parsley, olive oil, lemon juice.
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