Stuffed Grape Leaves with Lamb Chops

Name: Stuffed Grape Leaves with Lamb Chops
Cuisine: American
Ingredients: 1 kilogram pickled grape leaves; 1 kilogram zucchini; 1.1 pounds ground beef; 1 kilogram Egyptian rice; 1 kilogram lamb chops; 2 lemons; Salt; 1 teaspoon of: seven spices, black pepper; 1/4 cup vegetable oil

nisrin @cook_4595790

Lebanon

Stuffed Grape Leaves with Lamb Chops

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Ingredients

1 kilogrampickled grape leaves
1 kilogramzucchini
1.1 poundsground beef
1 kilogramEgyptian rice
1 kilogramlamb chops
2lemons
Salt
1 teaspoonof: seven spices, black pepper
1/4 cupvegetable oil

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Steps

1

Boil the grape leaves for about 10 minutes, depending on their thickness, and hollow out the zucchini and wash them.
2

Prepare the stuffing by adding the ground beef to the rice that has been soaked beforehand. Add oil, salt, black pepper, and seven spices, and mix well.
3

In a pot over heat, place the lamb chops and add water. Let them boil until they are a quarter cooked and the blood is released, then strain them and set aside to cool.
4

Stuff the zucchini, filling them three-quarters full to allow the rice to expand. Roll the grape leaves by spreading the stuffing, folding the sides, and then rolling them up.
5

In the pot where you will cook the dish, place the lamb chops at the bottom after seasoning them with salt and black pepper. Then add the grape leaves, followed by the zucchini. Sprinkle salt to taste, cover with a plate to hold everything down, and add a weight on top. Pour in enough water to cover everything.
6

Cook on high heat for the first 15 minutes, then reduce the heat and let it simmer for half an hour. Remove the weight, add lemon juice, and let it cook for another 10 minutes before turning off the heat. Enjoy your meal!