Friday, July 3, 2009

Stuffed Baby Zucchini and Vine Leaves with Lamb Chops

  • 18 small baby zucchini or 1500 g
  • 35 medium vine leaves
  • 1¼ cups egyptian rice or 250 g, soaked in water for 1 hour and drained
  • 500 g minced lamb
  • 1 medium tomato or 150 g
  • 4 tablespoons butter, melted
  • ¼ cup water or 60 ml
  • 1¼ teaspoons salt
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground black pepper
  • 1 teaspoon seven spices, ground
  • Pinch of ground nutmeg
  • 1 tablespoon vegetable oil
  • 1 kg lamb chops, cleaned from fat
  • 4 cubes MAGGI® Mutton Bouillon
  • 8 cloves garlic, peeled
  • 10 cups water or 2500 ml, additional quantity
  • ½ cup lemon juice or 125 ml
  • Hollow baby zucchini and then remove extra stems from the vine leaves. Wash both well, drain and set them aside.
  • In a bowl, combine and mix rice, minced lamb, tomato, butter, water, salt and spices and set in fridge for ½ hour.
  • Stuff baby zucchini with this mixture and keep 1cm empty from the top and set aside.
  • 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.
  • 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® Mutton Bouillon cubes over the lamb chops.
  • 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.
  • Place stuffed baby zucchini over the stuffed vine leaves side by side. Secure zucchinis with a plate on top.
  • 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.
Cooking tips : Add more water if it’s needed during boiling to make sure zucchini is covered with water.

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