Stuffed Vine Leaves and Courgettes
Ingredients
- 4 cups calrose rice
- 1 jar vine leaves, preserved in brine
- 16 small-sized courgettes
- 12 lamb ribs
- 2 large tomatoes, sliced
- 2 lemons, juiced
Stuffing
- 300 g lamb cubes, finely chopped
- 5 tsp salt
- 2 tsp black pepper powder
- 2 tbsp 7 spice powder
- 2 tsp cinnamon powder
- 2 tsp white pepper powder
- 1 cup vegetable oil
Instructions
- Soak the rice in water for at least half an hour. Rinse the rice until the colour of the water changes from a milky white colour to a clear colour. Drain rice and keep to the side.
- Rinse the vine leaves under cold running water. Place in a bowl and cover with boiling water to remove the excess salt, leave for 10 minutes. Rinse the leaves once more, then drain and keep to the side.
- Wash the courgettes, cut the stem and core the centre of the vegetable. You need to be very careful not to break the courgettes since we will be stuffing them.
- Roughly mince the lamb cubes in a food processor for a couple of minutes. I intentionally use a food processor so that the meat is not finely minced, this way you can taste the flavour of the meat.
- In a medium-sized bowl, combine the rice, minced lamb, salt, black pepper powder, 7-spice powder, cinnamon powder, white pepper powder and vegetable oil.
- To stuff the vine leaves, lay each leaf on a flat surface. Position the smooth side down, the stem side up and carefully cut the excess stem. Place about 1–2teaspoons of stuffing (depending on size) in the centre along the base of the leaf. Fold in both sides, then roll up tightly to enclose filling. Each stuffed vine leaves should look like a mini cigar.
- To stuff the courgettes, add the stuffing ¾-full leaving enough space for the rice to expand when it is cooked.
- In a large-sized heavy bottom pot, place a layer of tomatoes. Season the lamb ribs with black pepper powder and then layer them over the tomatoes. Layer the rolled stuffed vines over the lamb ribs, followed by the stuffed courgettes.Cover the vegetables with a small plate and about 5 cups of water; on high heat bring the liquid to a boil, cover, reduce heat and leave to simmer for about 45–60 minutes.
- Once the stuffed vine leaves and courgettes have cooked, squeeze the lemon juice over the vegetables and turn of the fire. Allow the dish to rest for 5 minutes, drain any excess liquid from the pot into a cup and flip the dish in a platter large than the mouth of the pot. Serve with a side of delicious yogurt.