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Step 1
0 Min
Hollow baby zucchinis and remove extra stems from the vine leaves. Wash both well, drain and set them aside.
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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.
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Step 3
0 Min
Stuff baby zucchinis with this mixture and keep 1 cm empty from the top and set aside.
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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.
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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.
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Step 6
3 Min
Arrange garlic cloves on top and sprinkle MAGGI® Chicken bouillon over them.
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Step 7
0 Min
Place stuffed baby zucchinis over the stuffed vine leaves side by side. Secure zucchinis with a plate on top.
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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.
