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Lebanese Main course

STUFFED BABY ZUCCHINI AND VINE LEAVES WITH LAMB CHOPS

0
120Min
Easy

Ingredients

-
6 Servings
+

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

18 Smalls
Zucchini, cut into cubes
35 Mediums
Vine leaves
1.25 cups
Egyptian rice, soaked in water and drained
500 g
Minced lamb
1 Medium
Tomatoes, red, ripe, raw, year round average
4 tbsp
Butter, melted
0.25 cup
charcoal, heated until red
1.25 tsp
salt
1 tbsp
Ground cinnamon
0.5 tsp
Ground Black Pepper
1 tsp
Ground seven spices
1 pinch
Ground nutmeg
1 tbsp
Vegetable oil, palm kernel
1 kilogram
Lamb, New Zealand, imported, square-cut shoulder chops, separable lean and fat, raw
4 cubes
MAGGI® Chicken Bouillon
8 Cloves
Garlic, peeled
10 cups
Water
0.5 cup
fresh lemon juice

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Nutrition Value

Energy
1023.55 kcal
Protein
48.69 g
Carbohydrates
47.18 g
Fats
71.69 g
Information per serving
Lets Cook

Instruction

120 Minutes
Step 1
1 Min
Hollow baby zucchini and then remove extra stems from the vine leaves. Wash both well, drain and set them aside.
Step 2
1 Min
In a bowl, combine and mix rice, minced lamb, tomato, butter, water, salt and spices and set in fridge for ½ hour.
Step 3
1 Min
Stuff baby zucchini with this mixture and keep 1cm empty from the top and set aside.
Step 4
1 Min
To stuff a vine leaves; place it on a working board with the dull side and the stem facing up. Place a teaspoon of the stuffing on the lower part of the leaves, fold the outside edges towards the center and roll tightly into the shape of a finger.
Step 5
1 Min
Heat the oil in large pot and fry lamb chops for 5 minutes or until brown in color. Remove pot from heat. Arrange lamb chops evenly then add the whole peeled garlic, crumble MAGGI Chicken Stock cubes over the lamb chops.
Step 6
1 Min
Lines with 1 layer of unstuffed leaves over the lamb chops then place the rolled stuffed leaves above them alternating the direction of each layer.
Step 7
1 Min
Place stuffed baby zucchini over the stuffed vine leaves side by side. Secure zucchinis with a plate on top.
Step 8
1 Min
Add water and bring to boil (add salt to your taste) then simmer on low heat for 2 hours or until baby zucchini is well cooked. Add lemon juice and remove from heat.
STUFFED BABY ZUCCHINI AND VINE LEAVES WITH LAMB CHOPS

Step 1 of 8

Hollow baby zucchini and then remove extra stems from the vine leaves. Wash both well, drain and set them aside.

STUFFED BABY ZUCCHINI AND VINE LEAVES WITH LAMB CHOPS

Step 2 of 8

In a bowl, combine and mix rice, minced lamb, tomato, butter, water, salt and spices and set in fridge for ½ hour.

STUFFED BABY ZUCCHINI AND VINE LEAVES WITH LAMB CHOPS

Step 3 of 8

Stuff baby zucchini with this mixture and keep 1cm empty from the top and set aside.

STUFFED BABY ZUCCHINI AND VINE LEAVES WITH LAMB CHOPS

Step 4 of 8

To stuff a vine leaves; place it on a working board with the dull side and the stem facing up. Place a teaspoon of the stuffing on the lower part of the leaves, fold the outside edges towards the center and roll tightly into the shape of a finger.

STUFFED BABY ZUCCHINI AND VINE LEAVES WITH LAMB CHOPS

Step 5 of 8

Heat the oil in large pot and fry lamb chops for 5 minutes or until brown in color. Remove pot from heat. Arrange lamb chops evenly then add the whole peeled garlic, crumble MAGGI Chicken Stock cubes over the lamb chops.

STUFFED BABY ZUCCHINI AND VINE LEAVES WITH LAMB CHOPS

Step 6 of 8

Lines with 1 layer of unstuffed leaves over the lamb chops then place the rolled stuffed leaves above them alternating the direction of each layer.

STUFFED BABY ZUCCHINI AND VINE LEAVES WITH LAMB CHOPS

Step 7 of 8

Place stuffed baby zucchini over the stuffed vine leaves side by side. Secure zucchinis with a plate on top.

STUFFED BABY ZUCCHINI AND VINE LEAVES WITH LAMB CHOPS

Step 8 of 8

Add water and bring to boil (add salt to your taste) then simmer on low heat for 2 hours or until baby zucchini is well cooked. Add lemon juice and remove from heat.

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