Grape leaves and zucchini with lemon — a favorite loved by kids and adults alike.

Lamb ribs or bone-in meat Grape leaves Zucchini Lemon juice Salt Water as needed

Egyptian rice (short-grain) Minced meat Vegetable oil A pinch of cinnamon Salt A pinch of seven-spice mix (sab'a baharat)

Blanch the grape leaves briefly in boiling water — do not overcook them so they do not become too soft, since you will cook them again.
Core the zucchini, wash them and let them drain.
Make the filling: wash and drain the rice, then mix all the filling ingredients well.
Stuff the zucchini, leaving about 1 cm empty at the top of each zucchini; roll the grape leaves in the usual way.
Brown the ribs or meat in a large pot without adding oil.
When the meat is browned on both sides, arrange the stuffed grape leaves on top, then place the stuffed zucchini over them.
Add salt and enough water to cover the grape leaves and zucchini. Put a large plate (about the size of the pot) on top and a small heavy stone or another heavy object to keep everything pressed down so the rolls don’t open while simmering.
Bring the pot to a boil over high heat, then reduce to low heat.
Simmer the grape leaves and zucchini for about two hours over low heat.
When they are cooked, pour the lemon juice over the surface so the flavor penetrates the whole pot.
Serve the grape leaves and zucchini with lemon immediately.

This delicious grape leaves and zucchini with lemon recipe comes from a friend and cook on Shou Tabkhin Alyawm:

Click Rana’s name to visit her page on our site and enjoy all her recipes.

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Grape Leaves and Zucchini with Lemon

Prep checklist