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Lebanese Main course

Stuffed baby zucchini and vine leaves

3
120 Min
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, 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
Lets Cook

Instruction

120 Minutes
Step 1
0 Min
Hollow baby zucchinis and remove extra stems from the vine leaves. Wash both well, drain and set them aside.
Step 2
0 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
0 Min
Stuff baby zucchinis with this mixture and keep 1 cm empty from the top and set aside.
Step 4
0 Min
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
0 Min
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
3 Min
Arrange garlic cloves on top and sprinkle MAGGI® Powder Seasoning (Powder Chicken Bouillon if in Jordan/Lebanon) over them.
Step 7
0 Min
Place stuffed baby zucchinis over the stuffed vine leaves side by side. Secure zucchinis with a plate on top.
Step 8
0 Min
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.
Stuffed baby zucchini and vine leaves

Step 1 of 8

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

Stuffed baby zucchini and vine leaves

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

Step 3 of 8

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

Stuffed baby zucchini and vine leaves

Step 4 of 8

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.

Stuffed baby zucchini and vine leaves

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.

Stuffed baby zucchini and vine leaves

Step 6 of 8

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

Stuffed baby zucchini and vine leaves

Step 7 of 8

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

Stuffed baby zucchini and vine leaves

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.

Recipe PDF
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R Rowena barrera
Uhr

Yes I need more for your recipe god blessed and thank you more power..,

X Xian Dela Cruz
Uhr

Yes

B Bairunda
Uhr

Yes

L Liza Beth
Uhr

Yess I like thanks to shing

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