Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, stuffed vine leaves and zucchini. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Stuffed Vine Leaves and Zucchini is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Stuffed Vine Leaves and Zucchini is something which I have loved my entire life. They are nice and they look wonderful.
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. Stuffed cabbage rolls and vine leaves are also very popular, which sometimes also called sarma.
To get started with this particular recipe, we have to prepare a few components. You can cook stuffed vine leaves and zucchini using 9 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Stuffed Vine Leaves and Zucchini:
- Get vine leaves, washed and stems removed
- Take baby zucchini, washed
- Prepare lamb ribs, or 8 pieces
- Prepare lemon juice
- Get For the stuffing
- Prepare coarsely ground beef
- Prepare white rice, washed and drained
- Prepare salt
- Take pepper
Place stuffed baby zucchini over the stuffed vine leaves side by side. Secure zucchinis with a plate on top. Add lemon juice and remove from heat. An out of this world taste!
Steps to make Stuffed Vine Leaves and Zucchini:
- In a deep bowl, mix the stuffing ingredients together.
- 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.
- 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.
- 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.
- Fill only ¾ of each zucchini leaving space for the rice to expand when cooked.
- Sprinkle salt and pepper on the meat ribs and fry them in a skillet until brown.
- Place the cooked ribs at the bottom of a deep pot.
- 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.
- Cover pot and allow it to simmer on low heat for 1 hr 30 min.
- Turn off the heat and remove the plate. Remove the zucchini and set aside.
- 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.
- Serve warm with yogurt on the side.
Some like it with plain yogurt on the side. dianak. To stuff vine leaves: Place leaf on a working board with the dull side and the stem facing up. An out of this world taste! Some like it with plain yogurt on the side. dianak. Making Warak Enib (Rolled Vine Leaves) Prepare vine leaves (removing tough stalk) Place large older,tougher vine leaves on base of saucepan so the rolled vine leaves don't stick.
So that’s going to wrap it up for this exceptional food stuffed vine leaves and zucchini recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
