Stuffed Baby Zucchini and Vine Leaves with Lamb Chops

Ingredients

• 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

Preparation

• 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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