Stuffed Zucchini and Vine Leaves with Lamb Chops from the Middle East
Prepare this classic and delicious dish from the Middle East for your family and friends - it won't disappoint!
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What you need
How to prepare
Hollow baby zucchini. Remove extra stems from vine leaves. Wash both well, drain and set 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 the vine leaves; place each leaf on a working board with the dull side down 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 a cylinder shape.
Heat the oil in large pot and fry lamb chops for 5 mins or until brown in color. Remove pot from heat. Arrange lamb chops evenly then add the whole peeled garlic, crumble Maggi Chicken Bouillon cubes over the lamb chops.
Line one 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.