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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!

Total time: 0 mins.
Servings: 6 Portions

What you need

Ingredients

50g baby Zucchini
210g Grape Leaves
1 1/4 cups white, short-grain Rice
250g ground Lamb
1 medium red Tomato
2 tbsp unsalted Butter
1 tbsp ground Cinnamon
1/2 tsp Black Pepper
1 tsp ground Allspice
2g ground Nutmeg
1 tbsp Vegetable or Palm Kernel Oil
400g Lamb Chop
32g Garlic
4 cups filtered Water
1/2 cup Lemon Juice
2 Maggi Chicken Flavoured Bouillon (from the Middle East)

How to prepare

Instructions

1 Step 1

Hollow baby zucchini. Remove extra stems from vine leaves. Wash both well, drain and set aside.

2 Step 2

In a bowl, combine and mix rice, minced lamb, tomato, butter, water, salt and spices and set in fridge for ½ hour.

3 Step 3

Stuff baby zucchini with this mixture and keep 1cm empty from the top and set aside.

4 Step 4

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.

5 Step 5

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.

6 Step 6

Line one layer of unstuffed leaves over the lamb chops then place the rolled stuffed leaves above them alternating the direction of each layer.

7 Step 7

Place stuffed baby zucchini over the stuffed vine leaves side by side. Secure zucchinis with a plate on top.

8 Step 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.

Nutrition information

Amount
% DV
Calories
532.99
Main course
Lunch
Dinner
Family Meals
Weekends
Weekdays