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Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, stuffed vine leaves and zucchini - mehshi warak enab w koussa. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Great recipe for Stuffed vine leaves and zucchini - mehshi warak enab w koussa. Baby zucchini and rolled vine leaves are stuffed with a rice and ground meat mix then cooked together along with lamb ribs. An out of this world taste!

Stuffed vine leaves and zucchini - mehshi warak enab w koussa is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. Stuffed vine leaves and zucchini - mehshi warak enab w koussa is something which I have loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can have stuffed vine leaves and zucchini - mehshi warak enab w koussa using 9 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Stuffed vine leaves and zucchini - mehshi warak enab w koussa:

1. Make ready vine leaves, washed and stems removed
2. Get baby zucchini, washed
3. Take lamb ribs
4. Get lemon juice
5. Prepare For the stuffing:
6. Get coarsely ground beef
7. Prepare white rice, washed and drained
8. Prepare salt
9. Get pepper

Add the stuffed zucchini and any meatballs and bring to the boil. Serve the stuffed zucchini with a little of the sauce and a. Dolma is a family of stuffed dishes found in the Balkans, South Caucasus, Central Asia and the Middle East. Common vegetables for stuffing are tomato, pepper, onion, zucchini, eggplant and pointed gourd.

Instructions to make Stuffed vine leaves and zucchini - mehshi warak enab w koussa:

1. In a deep bowl, mix the stuffing ingredients together.
2. Place the vine leaves in a pot filled with boiling water for 1 min. Remove from hot water and place under cold water. Strain well and set aside.
3. Take one vine leaf and spread it on a flat surface and place 1 teaspoon of the stuffing in the middle forming a straight line. Fold the sides inwards first and roll to warp. Make sure the stuffing is completely covered and the vine leaf is tightly wrapped. Repeat same procedure with the other vine leaves.
4. Trim the ends of the zucchini. With a corer, pierce the top and remove the insides, making sure to keep a relatively thick outer layer that can hold the stuffing.
5. Fill only ¾ of each zucchini leaving space for the rice to expand when cooked.
6. Sprinkle salt and pepper on the meat ribs and fry them in a skillet until brown.
7. Place the cooked ribs at the bottom of a deep pot.
8. Place the wrapped vine leaves over the ribs in layers then place the stuffed zucchini on top of the leaves. Add the lemon juice and some boiling water to cover the pot contents. Place a plate, face inwards, on top of the contents to weigh them down while cooking.
9. Cover pot and allow it to simmer on low heat for 1 hr 30 min.
10. Turn off the heat and remove the plate. Remove the zucchini and set aside.
11. To serve, place a serving dish, facing inwards, over the pot. Turn over the pot upside down, holding tightly the dish under it. Let the content drop on the serving dish and remove slowly the pot. Arrange the zucchini on top.
12. Serve warm with yogurt on the side.

Stuffed cabbage rolls and vine leaves are also very popular, which sometimes also called sarma. Meat dolmas are generally served warm, often with tahini or avgolemono sauce. Stuff each zucchini with the meat mixture. In a large skillet, combine the broth, strained tomatoes and the remaining garlic. Arrange the stuffed zucchini in the skillet.

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