Lebanese Main course

Stuffed baby zucchini and vine leaves

Name: Stuffed baby zucchini and vine leaves
Prep time: PM0.00T
Cook time: PM120.00T
Total time: PM120.00T
Cuisine: Lebanese
Ingredients: 18 Smalls Zucchini; cut into cubes; 35 Mediums Vine leaves; 1 1/4 cup Egyptian rice; soaked in water and drained; 500 grams Minced lamb; 1 Medium Tomatoes; diced; 4 tablespoons Butter; melted; 1/4 cup Water; 1 1/4 teaspoon salt; 1 teaspoon Ground cinnamon; 1/2 teaspoon Ground Black Pepper; 1 teaspoon Ground seven spices; 1 pinch Ground nutmeg; 8 Cloves Garlic; finely chopped; 1 Sachet MAGGI® Powder Seasoning; 10 cups Water; 1/2 cup Lemon juice

120 Min

Easy

Ingredients

6 Servings

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, diced

4 tbsp

Butter, melted

0.25 cup

Water

1.25 tsp

salt

1 tsp

Ground cinnamon

0.5 tsp

Ground Black Pepper

1 tsp

Ground seven spices

1 pinch

Ground nutmeg

8 Cloves

Garlic, finely chopped

1 Sachet

MAGGI® Powder Seasoning

10 cups

Water

0.5 cup

Lemon juice

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Nutrition Value

Energy

513.38 kcal

Protein

19.83 g

Carbohydrates

45.55 g

Fats

28.46 g

Information per serving

Step 1

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

Step 2

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

Step 3

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

Step 4

To stuff vine leaves: Place leaf on a working board with the dull side and the stem facing up. Place one 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

Line with 1 layer of unstuffed leaves on the bottom of a large pot, then place the rolled stuffed leaves above them alternating the direction of each layer.

Step 6

Arrange garlic cloves on top and sprinkle MAGGI® Powder Seasoning (Powder Chicken Bouillon if in Jordan/Lebanon) over them.

Step 7

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

Step 8

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

Step 1 of 8

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

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.

Step 3 of 8

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

Step 4 of 8

Step 5 of 8

Line with 1 layer of unstuffed leaves on the bottom of a large pot, then place the rolled stuffed leaves above them alternating the direction of each layer.

Step 6 of 8

Arrange garlic cloves on top and sprinkle MAGGI® Powder Seasoning (Powder Chicken Bouillon if in Jordan/Lebanon) over them.

Step 7 of 8

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

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 zucchinis are well cooked. Add lemon juice and remove from heat.