Stuffed Zucchini and Grape Leaves
Description
If there is one food I could eat every day without ever getting bored, it would have to be mahshi kousa wa warak enab. Everyone, at every age, loves stuffed zucchini and grape leaves. This dish brings back memories, fills the kitchen with the most wonderful aromas, and makes any day better. It’s comfort food at its best.
Ingredients
- 2 kg / 4 lb 8 oz small zucchini use Mexican grey squash for the best results
- 500 grams fresh or brined grape leaves; try to get your hands on tender grape leaves
- 2 cups short-grain rice
- 500 grams / 1 lb 2 oz minced beef or lamb
- 1 teaspoon seven-spice
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon sumac optional
- Salt to taste, for the filling and the whole pot
- 4 tablespoons ghee olive oil, or sunflower oil for the filling
- 1/3 cup ghee olive oil, or sunflower oil for sautéing the meat chops
- 500 grams / 1 lb 2 oz meat chops: beef oxtail lamb chops, or bone-in neck chops
- 1 –2 lemons depending on how lemony you like your kousa wa warak enab
Instructions
- Begin by selecting the right type of zucchini. Try to get small-to-medium Lebanese zucchini, no longer than 7 inches (17 cm), sometimes called Mexican grey squash. Their pale green skin is smooth and shiny, making them ideal for stuffed kousa mahshi. They taste great and hold their shape without becoming soggy during cooking.
- To make the meat and rice filling: In a colander, rinse the rice under cold running water, rubbing it with your hands to remove as much excess starch as possible. Drain well.Mix the rice with the minced meat and ghee, then season with salt, seven-spice, black pepper, and sumac (optional). Your filling is now ready.
- Blanch the grape leaves: Blanch the fresh or brined grape leaves in boiling water until they wilt and turn a darker green. Remove them with a slotted spoon and allow them to cool completely.
- Stuff and roll the grape leaves: Using a sharp knife, trim the stem from each grape leaf, if it is still attached, and discard. Place a grape leaf on a flat surface, with the veiny side facing up. Place one teaspoon of the meat-and-rice filling across the bottom of the leaf. Fold in the sides and roll the leaf tightly from the bottom toward the top. Repeat with the remaining leaves.
- The zucchini: Wash, scrub, and dry the zucchini. Cut off the stem ends, then gently hollow out the center using a vegetable corer. Try to hollow it out as if you were carving a pumpkin, leaving about 1/3 inch (¾ cm) of flesh around the interior wall, or even a little more if you can do so without piercing the zucchini.It is simple, but it is still a skill that requires a little practice to master.
- Using your finger, stuff each zucchini with the rice and meat filling, leaving about ¼ inch (½ cm) of space at the top to allow for the rice to expand as it cooks. It is important not to overstuff.
To Put Together
In a large pot (make sure it is large enough to accommodate the zucchini, rolled grape leaves, and meat chops), heat the ghee and sauté the meat chops for 3 minutes on each side. Season with salt, then remove the pot from the stove.Arrange the grape leaves neatly over the meat chops, then place the zucchini on top. Add enough water to the pot to almost cover the grape leaves and zucchini. Season with salt and add 1 tablespoon of ghee or butter.
- Return the pot to the stovetop. Once it comes to a boil, reduce the heat to low, cover, and let it simmer for two hours, or until fully cooked.
- Add the freshly squeezed lemon juice and serve.
- You have two ways to present the dish:Drain the excess liquid from the pot by carefully tilting it over a bowl. Place a large serving platter over the pot, then carefully flip the pot over so that the mahshi is transferred onto the platter.Alternatively, arrange the rolled grape leaves and lamb chops on a large serving platter, placing them one roll at a time.How delectable!
Video
Notes
Storage: Stuffed zucchini and grape leaves can be refrigerated for up to 4 days.
Tried this recipe?Let us know how it was!