Stuffed Zucchini and Vine Leaves with Lamb Chops

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Stuffed Zucchini and Vine Leaves with Lamb Chops

8 min

Easy

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What is the energy content breakdown?

Fat 41 21g / 41%

Carbohydrates 38 44.5g / 38%

Protein 21 24.4g / 21%

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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MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

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MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

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MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

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Stuffed Zucchini and Vine Leaves with Lamb Chops

Name: Stuffed Zucchini and Vine Leaves with Lamb Chops
Cook time: 120 s
Total time: 120 s
Yield: 7
Cuisine: Lebanese
Ingredients: 10 Smalls zucchinis; 35 Mediums Vine leaves; 1 1/4 cup Egyptian rice soaked in water and drained; 250 grams Minced meat; 1 Medium Tomatoes; 2 tablespoons Butter melted; 1/4 cup Water; 1 tablespoon Ground cinnamon; 1/2 teaspoon Ground Black Pepper; 1 teaspoon Ground seven spices; 1 pinch Ground nutmeg; 1 tablespoon Vegetable Oil; 400 grams Lamb cuts with bones; 1 Sachet MAGGI Powder Chicken Bouillon; 8 Cloves Garlic peeled; 4 cups Water; 1/2 cup fresh lemon juice

(0)

120 Min

Easy

Ingredients

7 Servings

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

Carbohydrates

44.54 g

Energy

453.18 kcal

Fats

21.04 g

Protein

24.47 g

Information per serving

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.

Step 1 of 8

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

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.

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.

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.

Step 7 of 8

Place stuffed baby zucchini 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 zucchini is well cooked. Add lemon juice and remove from heat.

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Stuffed Zucchini and Vine Leaves with Lamb Chops

Ingredients

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