Thursday, September 8, 2011

Stuffed Squash and Vine Leaves - Mehshi Warak Enab

Ingredients: (serving size: 8) 
1 kilo zucchini (medium size)  
200 g vine leaves (fresh or canned) 
2 cups rice 400 g of finely chopped meat
2 teaspoons salt 1 teaspoon pepper  
1 / 2 teaspoon black pepper  
1 tablespoon Ghee/butter  
8 pieces of lamb chops  
10 cloves garlic 
 2 lemons 
1 large onion
2 cups water

Boil the green vine leaves and set aside. Empty zucchini and set aside. Wash rice and drain. Cut onions finely add to it salt and pepper, half the quantity of ghee or butter, add the meat, and mix well. Stuff the zucchini with the mix above leaving empty in each zucchini the measure of one knuckle of your finger so that rice stuffing expands. Stuff the vine leaves (place the each vine leaf on a plate add a small amount of the filling and then fold the sides like making cigars or cigarettes). Fry the lamb chops in butter and when ready put them in the button of the pressure cooker or pot. Pile the leaves and zucchini in the pot in stacks, add all the whole garlic cloves. Stir in two cups water, the lemon juice and salt and pour over the stuffed zucchini and vine leaves. Cover and leave to cook for half an hour or till steam rises in pressure cooker.
Eat with pita bread and yogurt as a side.