Stuffed vine leaves and zucchini recipe

Recipe for stuffed vine leaves and zucchini in our easy arab recipes collection.

Recipe ingredients

• 32 ounces lamb cutlets, fried with shortening or butter
• 16 ounces vine leaves, trimmed
• 24 ounces ground meat
• 32 ounces small zucchini
• 1 1/4 cups rice
• 1/4 teaspoon ground pepper
• 1 cup lemon juice, as desired
• 1 teaspoon salt
• 1 medium head garlic, peeled

How to make stuffed vine leaves and zucchini

• Trim vine leaves. Wash.
• Pour water in a pot. Bring to a boil.
• Dip vine leaves in boiling water and lift immediately.
• Place in cold water then drain.
• Prepare stuffing by mixing: rice, ground meat, salt and pepper.
• Spread each vine leaf, shiny side down on a work surface.
• Put 1 tablespoon or 1 teaspoon, depending on size of leaf, stuffing on each leaf.
• Fold sides and roll up into a small and neat roll.
• Repeat with remaining ingredients.
• Arrange cutlets in pot, pack vine leaf rolls close together in layers with garlic cloves in between.
• Invert a heavy plate on top to keep rolls in shape during cooking.
• Wash zucchini and cut stems.
• Hollow zucchini using an apple corer.
• Wash from inside and out.
• Stuff zucchini, not over filling them.
• Arrange zucchini on top of plate.
• Add hot water to cover and lemon juice. Bring to a boil.
• Cover and simmer gently over low heat for 2 hours or until leaves are tender.
• When cooking add some hot water if necessary to have stock left when served.
• Arrange in a platter and serve with fresh mint and green onions.

• Spinach stew
• Stuffed pigeons
• Stuffed chicken
• Stuffed boned chicken
• Stuffed turkey
• Stuffed lamb neck
• Shawarma
• Shawarma sandwich

• Sour lentil soup
• Saudi arabian rice
• Strained lentils
• Stuffed gourds and eggplants
• Syrian stuffed zucchini in yoghurt
• Stuffed zucchini with yoghurt
• Stuffed zucchini in tomato sauce
• Swiss chard leaves stuffed with meat

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