Stuffed vine leaves and zucchini – mehshi warak enab w koussa. It's easy, it is fast, it tastes delicious. It's enjoyed by millions every day. Stuffed vine leaves and zucchini – mehshi warak enab w koussa is something that I have loved my entire life.
It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Hello everybody, I hope you’re having an amazing day today. Today, we’re going 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’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Stuffed vine leaves and zucchini – mehshi warak enab w koussa is one of the most popular of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Stuffed vine leaves and zucchini – mehshi warak enab w koussa is something which I’ve loved my entire life.
It's easy, it is fast, it tastes delicious. It's enjoyed by millions every day. Stuffed vine leaves and zucchini – mehshi warak enab w koussa is something that I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. 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 it.
The ingredients needed to make Stuffed vine leaves and zucchini – mehshi warak enab w koussa:
- {Take of vine leaves, washed and stems removed.
- {Make ready of baby zucchini, washed.
- {Take of lamb ribs.
- {Take of lemon juice.
- {Make ready of For the stuffing:.
- {Make ready of coarsely ground beef.
- {Make ready of white rice, washed and drained.
- {Make ready of salt.
- {Take of pepper.
In Arabic mahshi means stuffed, and in the Levant almost everything can be stuffed with a vegetarian or meat rice filling from cored zucchini, cored aubergine, peppers, tomatoes, onions, and potatoes to rolled stuffed cabbage, Swiss chard, cauliflower leaves and vine leaves to stuffed chicken and whole lambs; name it we stuff it. When the zucchinis have been used us, start stuffing the grape leaves, placing one tablespoon in the middle of each leaf (see pic) and folding each leaf gently. Add the stuffed zucchini and any meatballs and bring to the boil. Serve the stuffed zucchini with a little of the sauce and a dollop of yoghurt.
Steps 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..
Core the zucchini with an apple or zucchini corer. Keep the cores for another use. Drizzle the insides of the zucchini with the oil and season with salt and pepper. In a bowl, combine the beef, rice, half of the mint, half of the garlic, the salt and allspice. Stuffed zucchini (Koussa mahshi) Stuffed Baby Zucchini and Vine Leaves with Lamb Chops Stuffed Baby Zucchini and Eggplant with Beef Shanks Save and share Stuffed zucchini (kousa mahshi) recipe Want to share this recipe with your family and friends?
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