Stuffed Vine Leaves & Zucchini (with Sunwhite™ Calrose rice)

Stuffed Vine Leaves & Zucchini (with Sunwhite™ Calrose rice)

Ingredients Method

Ingredients


Calrose Rice

Method


  1. Preparing the stuffing:

    In a big bowl, mix the minced beef with 2 tablespoons of oil seasoning with the cinnamon and a teaspoon of salt, black pepper and allspice.

  2. Stuffing the zucchini:

    Wash the zucchinis and remove the stalks then core out the interior (using a special coring tool). Leave about 1 centimeter thickness in the sides of each cored zucchini. Stuff each zucchini with the rice-meat mixture. Try not to overstuff the zucchinis by leaving about 1 centimeter empty at the top of each piece as the stuff expands while cooking it.

  3. Stuffing the vine leaves:

    Cut each vine leaf into 3 or 4 pieces (depending on the size). Spread each piece on a clean, flat surface and fill the center of it with 1 or 2 teaspoons of the stuffing then fold in the sides gently and roll up to wrap the filling. Make sure the wrapping is tight and the stuffing is totally enclosed. Repeat the same process with the rest of the stuffing and vine leaves.

  4. Brush the lamb ribs with olive oil, salt, black pepper and allspice. Fry the ribs in a tablespoon of oil on high heat for around two minutes on each side.

  5. In a big deep pot over high heat, place the fried lamb ribs at the bottom then place the stuffed vine leaves around the ribs and on top of them. Top the vine leaves with the stuffed zucchinis.

  6. Add water to the pot till it covers the zucchinis (about 1 litre).

  7. Cover the pot and cook it on low heat for 25-30 minutes.

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Sunwhite English

Stuffed Vine Leaves & Zucchini (with Sunwhite™ Calrose rice)

< 30 Minutes

Ingredients


Method


  1. Preparing the stuffing:

    In a big bowl, mix the minced beef with 2 tablespoons of oil seasoning with the cinnamon and a teaspoon of salt, black pepper and allspice.

  2. Stuffing the zucchini:

    Wash the zucchinis and remove the stalks then core out the interior (using a special coring tool). Leave about 1 centimeter thickness in the sides of each cored zucchini. Stuff each zucchini with the rice-meat mixture. Try not to overstuff the zucchinis by leaving about 1 centimeter empty at the top of each piece as the stuff expands while cooking it.

  3. Stuffing the vine leaves:

    Cut each vine leaf into 3 or 4 pieces (depending on the size). Spread each piece on a clean, flat surface and fill the center of it with 1 or 2 teaspoons of the stuffing then fold in the sides gently and roll up to wrap the filling. Make sure the wrapping is tight and the stuffing is totally enclosed. Repeat the same process with the rest of the stuffing and vine leaves.

  4. Brush the lamb ribs with olive oil, salt, black pepper and allspice. Fry the ribs in a tablespoon of oil on high heat for around two minutes on each side.

  5. In a big deep pot over high heat, place the fried lamb ribs at the bottom then place the stuffed vine leaves around the ribs and on top of them. Top the vine leaves with the stuffed zucchinis.

  6. Add water to the pot till it covers the zucchinis (about 1 litre).

  7. Cover the pot and cook it on low heat for 25-30 minutes.