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Stuffed Zucchini and Vine Leaves with Lamb Chops
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Room for Balance Improvement (0 - 44)
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Great Balance (70 - 100)
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What is the energy content breakdown?

Protein
24.5g / 22%
Carbohydrates
44.5g / 38%
Fats
21g / 40%
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Stuffed Zucchini and Vine Leaves with Lamb Chops

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Stuffed Zucchini and Vine Leaves with Lamb Chops

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Lebanese Main course

Stuffed Zucchini and Vine Leaves with Lamb Chops

(0)
120Min
Easy
Recipe Adimo
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Ingredients

7 Servings

This dish has been optimized for 7 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
zucchinis
35  Mediums
Vine leaves
1.25  cups
Egyptian rice, soaked in water and drained
250  g
Minced meat
1  Medium
Tomatoes
2  tbsp
Butter, melted
0.25  cup
Water
1  tbsp
Ground cinnamon
0.5  tsp
Ground Black Pepper
1  tsp
Ground seven spices
1  pinch
Ground nutmeg
1  tbsp
Vegetable Oil
400  g
Lamb, cuts with bones
1  Sachet
MAGGI Powder Chicken Bouillon
8  Cloves
Garlic, peeled
4  cups
Water
0.5  cup
fresh lemon juice
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Nutrition Value

Energy
453.18 kcal
Protein
24.47 g
Carbohydrates
44.54 g
Fats
21.04 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, MAGGI Powder Chicken Stock 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 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 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 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 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 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, MAGGI Powder Chicken Stock over the lamb chops.

Stuffed 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 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 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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