Zucchini and Grape Leaves with Lemon and Garlic

Ingredients

• Zucchini
• Grape leaves
• Potato slices
• Tomato slices
• Pinch of dried mint
• Salt
• Pinch of meat spice
• Pinch of black pepper
• 1 whole head of garlic or about 7 cloves
• Lemon juice, quantity according to the amount of zucchini and to taste
• Filling:
• Half a kilo (500g) minced meat
• 2 cups washed and drained rice
• 3 tomatoes
• 1 dry onion
• Black pepper
• Meat spice
• Pinch of seven spices
• Pinch of ground cinnamon
• 1 tablespoon corn oil
• Recipe and preparation method for zucchini and grape leaves with lemon and garlic from a friend and chef of Shou Tabkheen Al Youm website:
• Rana Atwi
• Click on Rana's name to visit her personal page on our website and see all her delicious recipes.
• For more zucchini recipes, here is this link: How to Make Zucchini with Bulgur

Method

1. Place the filling ingredients: onion, tomatoes, spices, and oil in a blender.
2. After blending the filling ingredients well, add them over the rice and minced meat.
3. Mix all ingredients well until combined, then use them to stuff the zucchini and grape leaves.
4. Place tomato slices at the bottom of the pot, arrange potato slices over them, then the grape leaves, zucchini, and garlic cloves.
5. In a small side bowl, mix dried mint and spices with water, then pour the mixture over the stuffed zucchini and grape leaves.
6. Place a small round plate or tray over the stuffed zucchini and grape leaves, and on top of it, a heavy object to press down on the stuffed vegetables and prevent the filling from coming out.
7. Add enough water to cover the zucchini and grape leaves well.
8. Leave the zucchini and grape leaves with lemon and garlic to cook over low heat for three hours.
9. After the filling inside the vegetables and the zucchini and grape leaves are cooked, pour lemon juice over them before serving.
10. Serve the zucchini and grape leaves with lemon and garlic alongside vegetables like radish and mint.