How to Cook Delicious Stuffed vine leaves and zucchini - mehshi warak enab w koussa

Stuffed vine leaves and zucchini - mehshi warak enab w koussa. How To Make Yalanji (Vegetarian Stuffed Grape Leaves) - يالنجي ورق عنب - dolma Yalanji is a very popular appetizer and all Middle Eastern countries, made. Warak enab, or stuffed grape leaves, and kousa mahshi, which are stuffed zucchini, can sometimes be served together, and they are another fantastic addition. An easy and very delicious way to prepare the best stuffed vine leaves with zucchini (Kousa Mahshi) and lamb ribs طريقة سهلة وشهية جداً لتحضير اطيب ورق عنب.

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. It can be stuffed with (rice, minced meat, vegetables, olive oil, lemon juice), can be cooked with lamb chops, chicken, and other types of meat. You can have Stuffed vine leaves and zucchini - mehshi warak enab w koussa using 9 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Stuffed vine leaves and zucchini - mehshi warak enab w koussa

1. Prepare 500 g of vine leaves, washed and stems removed.
2. Prepare 1 kg of baby zucchini, washed.
3. It's 1 kg of lamb ribs.
4. It's 3/4 cup of lemon juice.
5. Prepare of For the stuffing:.
6. Prepare 600 g of coarsely ground beef.
7. It's 1 1/2 cups of white rice, washed and drained.
8. You need 1 teaspoon of salt.
9. It's 1/2 teaspoon of pepper.

It is always served with wide range of salads. Tasteful and light meal at the same time. A perfectly stuffed Arabian grape leaf is a thing of beauty, and this version can be found throughout the Gulf. After slowly simmering in a bath of olive oil and lemon juice, she's plump, tart and silky rich.

Stuffed vine leaves and zucchini - mehshi warak enab w koussa instructions

1. In a deep bowl, mix the stuffing ingredients together..
2. 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..
3. 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..
4. 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..
5. Fill only ¾ of each zucchini leaving space for the rice to expand when cooked..
6. Sprinkle salt and pepper on the meat ribs and fry them in a skillet until brown..
7. Place the cooked ribs at the bottom of a deep pot..
8. 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..
9. Cover pot and allow it to simmer on low heat for 1 hr 30 min..
10. Turn off the heat and remove the plate. Remove the zucchini and set aside..
11. 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..
12. Serve warm with yogurt on the side..

Ask anyone in Qatar - stuffed grape leaves must be made with loving hands, not purchased. Qatar is bordered by Saudia Arabia and the A yummy Middle Eastern recipe. A perfectly stuffed Arabian grape leaf is a thing of beauty, and this version can be found throughout the Gulf. Warak enab or waraq inab is simply vine leaves stuffed with minced meat, rice and spices. Community content is available under CC-BY-SA unless otherwise noted.