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STUFFED BABY ZUCCHINI AND VINE LEAVES WITH LAMB CHOPS
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A balanced menu provides a variety of food groups and key nutrients.

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Room for Balance Improvement (0 - 44)
This menu has room to improve its nutritional balance to help you meet dietary and nutritional recommendations.
Good Balance (45 - 69)
This menu has great nutritional balance, providing a good variety of food groups and key nutrients.
Great Balance (70 - 100)
This menu has great nutritional balance, providing a good variety of food groups and key nutrients.
The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

What is the energy content breakdown?

Protein
31.4g / 23%
Carbohydrates
45.4g / 34%
Fats
24.2g / 42%
The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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  • Unleash your creations with MAGGI's delicious and healthy products. Did you know that adding vegetables and vegetables at the last step of cooking will help vegetables retain their natural color and nutrients?
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STUFFED BABY ZUCCHINI AND VINE LEAVES WITH LAMB CHOPS

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STUFFED BABY ZUCCHINI AND VINE LEAVES WITH LAMB CHOPS

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Lebanese Main course

STUFFED BABY ZUCCHINI AND VINE LEAVES WITH LAMB CHOPS

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120Min
Easy
Recipe Adimo
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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:

ingredient_quantity
recipe ingredient
10  Smalls
Zucchini
35  Mediums
Vine leaves
1.25  cups
Egyptian rice, soaked in water and drained
250  g
Minced lamb
1  Medium
Tomatoes, diced
2  tbsp
Butter, melted
0.25  cup
Water
1  tbsp
Ground cinnamon
0.5  tsp
whole black peppercorns
1  tsp
Ground seven spices
1  pinch
Ground nutmeg
1  tbsp
Vegetable Oil
400  g
Lamb chops
2  cubes
Maggi® Chicken Bouillon
8  Cloves
Garlic, peeled
4  cups
Water
0.5  cup
fresh lemon juice
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Nutrition Value

Energy
517.96 kcal
Protein
31.39 g
Carbohydrates
45.39 g
Fats
24.2 g
Information per serving

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 Bouillon 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 Bouillon 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.

Recipe PDF

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