Rice Stuffed Grape Leaves and Zucchini Recipe Video
ورق عنب و كوسا محشي بزيت الزيتون
This is a recipe for stuffed grape leaves with Zucchini . A popular dish in the Middle East. It is time consuming which is the case of most dishes cooked in the Arabic kitchen but worth it. Delicious!
Summary
Preparation Time2 Hr 40 MinCooking Time1 Hr 0 Min
Ready In3 Hr 40 MinDifficulty LevelMedium
Health IndexHealthyServings8
Main IngredientRice Grain
Ingredients
Ingredients:
-1 Pound Grape Leaves
-10 pieces of Zucchinis
- 1 ½ cup short grain Rice
- 1 or 2 diced medium Onion
- 3 diced medium Tomatoes
- ½ a cup of chopped Parsley
- Salt, Black Pepper and Allspice to taste
- Half a cup of Olive Oil
- four large sliced potatoes for laying in the bottom of the cooking pot
For cooking you need:
- ¾ cup Olive Oil
- ¾ cup lemon juice
- 3-4 diced tomatoes
-Salt to taste
Directions
Directions:
- Wash all your vegetables. Make the stuffing by adding the washed rice, diced tomatoes, onions and chopped parsley, season, add olive oil and mix well.
- Roll up your grape leaves with the stuffing and set aside.
- Hollow your zucchinis and stuff with the rice stuffing.
- Lay the sliced potatoes in the bottom of your pot, season and mix well with olive oil.
- Arrange your zucchinis and grape leaves inside the pot.
- Add the diced tomatoes on top, add salt and olive oil. Cover with a plate to prevent boiling over.
- when it boils, lower the heat and simmer on low for about two hours, or until all the liquid is absorbed.
- Half way through the cooking, add the lemon juice to it.
- When cooking is done, invert into a platter and arrange nicely.
- Make sure you plate the potatoes that are in the bottom, they are so succulent and full of lemon flavor. Plain delicious!!
- You may serve this dish hot or at room temperature with plain yogurt on the side or extra lemon juice.
- Wash all your vegetables. Make the stuffing by adding the washed rice, diced tomatoes, onions and chopped parsley, season, add olive oil and mix well.
- Roll up your grape leaves with the stuffing and set aside.
- Hollow your zucchinis and stuff with the rice stuffing.
- Lay the sliced potatoes in the bottom of your pot, season and mix well with olive oil.
- Arrange your zucchinis and grape leaves inside the pot.
- Add the diced tomatoes on top, add salt and olive oil. Cover with a plate to prevent boiling over.
- when it boils, lower the heat and simmer on low for about two hours, or until all the liquid is absorbed.
- Half way through the cooking, add the lemon juice to it.
- When cooking is done, invert into a platter and arrange nicely.
- Make sure you plate the potatoes that are in the bottom, they are so succulent and full of lemon flavor. Plain delicious!!
- You may serve this dish hot or at room temperature with plain yogurt on the side or extra lemon juice.
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