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Stuffed grape leaves and zucchini

Tender zucchini and vine leaves wrapped around a flavorful rice and meat filling, gently cooked until melt-in-your-mouth soft and tangy. A recipe for special occasions, packed with tradition.
Course Main Course
Cuisine Levantine, Palestinian
Servings 8 people

Ingredients

  • 8 zucchinis
  • 350 g grape leaves (see note)
  • 2 tomatoes (optional, sliced for layering)

Stuffing

  • 3 cups rice
  • 500 g minced meat
  • 1 tbsp ghee
  • 1½ tsp Salma’s spice
  • 1 tsp black pepper
  • 4 tsp salt
  • ¼ cup water

For cooking

  • 3/4 cup lemon juice (adjust to taste)
  • 1 tsp salt
  • Water as needed

Instructions

  • Wash and core the zucchinis using a squash corer. Rinse and set aside.
  • If using fresh grape leaves, blanch in simmering water for 30 seconds until soft. If using jarred leaves, rinse thoroughly to remove excess brine.
  • Mix all stuffing ingredients in a large bowl.
  • Fill ¾ of each zucchini with stuffing, being careful not to overfill.
  • Fill ¾ of each zucchini with the stuffing.
  • To roll the grape leaves: place one leaf shiny side down, add 1–2 tsp stuffing near the stem end. Fold sides over and roll tightly. Repeat until all stuffing is used.
  • (Optional) Layer sliced tomatoes at the bottom of a pressure cooker or heavy pot.
  • Arrange grape leaves in a single layer at the bottom, place zucchinis in a layer, then top with remaining grape leaves.
  • Dissolve salt in lemon juice and a bit of water. Pour over the vegetables.
  • Pressure cooker method:
  • Cover and cook on manual pressure for 45 minutes.

If cooking on stove top:

  • Make sure the liquid barely cover the grape leaves adding more water as needed. Bring to a simmer, cover and cook on medium heat for 1½ hours. Add lemon juice and cook for an additional 30–45 minutes, until rice and vegetables are tender.
  • Serve hot with plain yogurt.

Notes

If using fresh grape leaves, select medium-sized leaves. Trim stems before blanching.
Leftover grape leaves can be frozen for later use.
You can cook this with lamb chops layered at the bottom for added richness.
Adjust lemon juice to your taste preference—we like ours extra tangy.