- 18 small baby zucchini or 1500 g
- 35 medium vine leaves
- 250 g Egyptian rice soaked in water for 1 hour and drained
- 500 g minced lamb
- 1 medium tomato or 150 g
- 4 tablespoons melted butter
- 60 ml water
- 1.25 teaspoons Salt
- 1 tablespoon ground cinnamon
- 0.5 teaspoon ground black pepper
- 1 teaspoon ground seven spices
- 1 pinch ground nutmeg
- 1 tablespoon vegetable oil
- 1 kg lamb chops cleaned from fat
- 4 cubes MAGGI Chicken Stock
- 8 cloves garlic peeled
- 10 cups water or 2500 ml, additional quantity
- 0.5 cup lemon juice or 125 ml
INGREDIENTS
Stuffed Baby Zucchini and Vine Leaves with Lamb Chops with
Stuffed Baby Zucchini and Vine Leaves with Lamb Chops with
- 18 small baby zucchini or 1500 g
- 35 medium vine leaves
- 250 g Egyptian rice soaked in water for 1 hour and drained
- 500 g minced lamb
- 1 medium tomato or 150 g
- 4 tablespoons melted butter
- 60 ml water
- 1.25 teaspoons Salt
- 1 tablespoon ground cinnamon
- 0.5 teaspoon ground black pepper
- 1 teaspoon ground seven spices
- 1 pinch ground nutmeg
- 1 tablespoon vegetable oil
- 1 kg lamb chops cleaned from fat
- 4 cubes MAGGI Chicken Stock
- 8 cloves garlic peeled
- 10 cups water or 2500 ml, additional quantity
- 0.5 cup lemon juice or 125 ml
NUTRITIONAL INFORMATION
Stuffed Baby Zucchini and Vine Leaves with Lamb Chops with
Stuffed Baby Zucchini and Vine Leaves with Lamb Chops with
- Energy 767 (Kcal)
- Protein 38 (g)
- Carbohydrate 41 (g)
- Total Fat 51 (g)
HOW TO PREPARE
Stuffed Baby Zucchini and Vine Leaves with Lamb Chops with
Stuffed Baby Zucchini and Vine Leaves with Lamb Chops with
1
Hollow baby zucchini and then remove extra stems from the vine leaves. Wash both well, drain and set them aside.
2
In a bowl, combine and mix rice, minced lamb, tomato, butter, water, salt and spices and set in fridge for ½ hour.
3
Stuff baby zucchini with this mixture and keep 1cm empty from the top and set aside.
4
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.
5
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, crumble MAGGI Chicken Stock cubes over the lamb chops.
6
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.
7
Place stuffed baby zucchini over the stuffed vine leaves side by side. Secure zucchinis with a plate on top.
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.
REVIEWS
Stuffed Baby Zucchini and Vine Leaves with Lamb Chops with