Stuffed Zucchini, Eggplant, and Grape Leaves

Name: Stuffed Zucchini, Eggplant, and Grape Leaves
Cuisine: American
Ingredients: 5 1/2 pounds zucchini; 2 pounds eggplant; 1 pound pickled grape leaves; 600 grams coarsely ground beef (you can add more meat, but this is the amount I had available); 4 cups Egyptian rice; 6 tablespoons tomato paste for the stuffing; 1 teaspoon seven spices; 1 teaspoon allspice; 1/2 teaspoon black pepper; 1 teaspoon ground cinnamon; 2 tablespoons ghee; 1/4 cup oil; Salt; 8 tablespoons tomato paste; Water; 1 cup lemon juice

hanin mokdad-zahraa @zahraa

لبنان

Stuffed Zucchini, Eggplant, and Grape Leaves

hanin mokdad-zahraa @zahraa

Saved

Ingredients

5 1/2 poundszucchini
2 poundseggplant
1 poundpickled grape leaves
600 gramscoarsely ground beef (you can add more meat, but this is the amount I had available)
4 cupsEgyptian rice
6 tablespoonstomato paste for the stuffing
1 teaspoonseven spices
1 teaspoonallspice
1/2 teaspoonblack pepper
1 teaspoonground cinnamon
2 tablespoonsghee
1/4 cupoil
Salt
8 tablespoonstomato paste
Water
1 cuplemon juice

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Steps

1

Boil the pickled grape leaves in water for about 15 minutes until they soften. Trim the ends of the zucchini and eggplant, wash them, hollow them out, wash them again, and drain the water.
2
3

To prepare the stuffing, wash the rice well and drain it. Add the meat, spices, ghee, oil, tomato paste, and salt. Mix all the ingredients until the stuffing is ready.
4

Stuff the zucchini and eggplant with the stuffing, filling them only halfway to allow the rice to expand without bursting. Also, roll the grape leaves. Tie the grape leaves into small bundles with string and place them at the bottom of the pot. Add the stuffed zucchini and eggplant on top. Dissolve the tomato paste and salt in water, then pour over the ingredients.
5

Place the pot on the stove. Once it starts boiling, reduce the heat and let it simmer on low heat until cooked, about an hour. Add the lemon juice ten minutes before turning off the heat.
6

Serve hot and enjoy!