Mehshi warak inab wa kousa

Mehshi Warak Inab Wa Kousa Recipe from Lebanon with Lamb, Zucchini, Rice, and More

Region / culture: Lebanon | Preparation time: 1 hour | Cooking time: 2 hours | Servings: 6

Introduction

Mehshi warak inab wa kousa is a traditional Middle Eastern dish that consists of stuffed vine leaves and zucchini. This dish is popular in countries like Lebanon, Syria, and Jordan, and is often served as a main course during special occasions and celebrations.

History

The origins of Mehshi warak inab wa kousa can be traced back to ancient times when vine leaves and zucchinis were abundant in the Middle East. The dish has been passed down through generations and has become a staple in Middle Eastern cuisine.

Ingredients

32 oz (907 g) of lamb cutlets, fried with shortening or butter
16 oz (454 g) of trimmed vine leaves
24 oz (680 g) of ground meat
32 oz (907 g) of small zucchini
1.25 cups of rice
0.25 tsp of ground pepper
1 cup of lemon juice (optional)
1 tsp of salt
1 medium head of garlic, peeled

How to prepare

Trim the vine leaves.
Wash the vine leaves.
Pour water into a pot and bring it to a boil.
Dip the vine leaves in the boiling water and immediately lift them out.
Place the vine leaves in cold water, then drain them.
Prepare the stuffing by mixing rice, ground meat, salt, and pepper.
Spread each vine leaf, shiny side down, on a work surface.
Put 1 tbsp (or teaspoon, depending on the size of the leaf) of stuffing on each leaf.
Fold the sides and roll up the leaf into a small and neat roll.
Repeat with the remaining ingredients.
Arrange the cutlets in the pot and pack the vine leaf rolls close together in layers with garlic cloves in between.
Invert a heavy plate on top to keep the rolls in shape during cooking.
Wash the zucchini and cut off the stems.
Hollow out the zucchini using an apple corer.
Wash the zucchini from inside and out.
Stuff the zucchini, being careful not to overfill them.
Arrange the zucchini on top of the plate.
Add enough hot water to cover the zucchini and lemon juice.
Bring it to a boil.
Cover and simmer gently over low heat for 2 hours or until the leaves are tender (if needed, add some hot water while cooking to have stock left when served).
Arrange the dish on a platter and serve with fresh mint and green onions.
Note: You can prepare steps 1-12 the day before cooking.
Place them in the refrigerator for the next day.

Variations

You can add pine nuts or raisins to the stuffing mixture for added flavor.
Instead of ground meat, you can use a mixture of ground lamb and beef for a richer taste.

Cooking Tips & Tricks

Make sure to trim the vine leaves carefully to remove any tough stems.

- Soaking the vine leaves in boiling water helps to soften them and make them easier to roll.

- Be careful not to overfill the zucchinis when stuffing them to prevent them from bursting during cooking.

- Adding lemon juice to the cooking liquid gives the dish a tangy flavor.

Serving Suggestions

Mehshi warak inab wa kousa can be served with a side of yogurt, hummus, or a fresh salad.

Cooking Techniques

Simmering the stuffed vine leaves and zucchinis slowly over low heat ensures that they cook evenly and absorb the flavors of the cooking liquid.

Ingredient Substitutions

If you can't find vine leaves, you can use cabbage leaves as a substitute.

- You can use quinoa or bulgur instead of rice for a different texture.

Make Ahead Tips

You can prepare the stuffed vine leaves and zucchinis the day before cooking and store them in the refrigerator until ready to cook.

Presentation Ideas

Arrange the stuffed vine leaves and zucchinis on a platter and garnish with fresh mint and green onions for a beautiful presentation.

Pairing Recommendations

Mehshi warak inab wa kousa pairs well with a glass of red wine or a refreshing mint tea.

Storage and Reheating Instructions

Leftover Mehshi warak inab wa kousa can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Mehshi warak inab wa kousa contains approximately 350 calories.

Carbohydrates

Each serving of Mehshi warak inab wa kousa contains approximately 30 grams of carbohydrates.

Fats

Each serving of Mehshi warak inab wa kousa contains approximately 20 grams of fats.

Proteins

Each serving of Mehshi warak inab wa kousa contains approximately 15 grams of proteins.

Vitamins and minerals

Mehshi warak inab wa kousa is a good source of vitamin C, vitamin A, iron, and calcium.

Alergens

This recipe contains meat and may not be suitable for individuals with meat allergies.

Summary

Mehshi warak inab wa kousa is a nutritious dish that is rich in carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Mehshi warak inab wa kousa is a delicious and nutritious Middle Eastern dish that is perfect for special occasions and gatherings. With a flavorful stuffing of rice and ground meat wrapped in tender vine leaves and zucchinis, this dish is sure to impress your family and friends.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Mehshi warak inab wa kousa. It was many years ago, when I was just a young girl living in a small village in Lebanon. I had always loved cooking, and I was constantly on the lookout for new and exciting recipes to try out in my tiny kitchen.

One day, I was walking through the marketplace when I saw a group of women crowded around a vendor selling fresh grape leaves and zucchinis. Curious, I made my way over to see what all the fuss was about. As I got closer, I heard the women talking excitedly about a delicious dish called Mehshi warak inab wa kousa. They were discussing the intricacies of preparing the dish and sharing tips and tricks with each other.

Intrigued, I listened intently, eager to learn more about this mysterious dish. The women noticed my interest and invited me to join their conversation. They told me that Mehshi warak inab wa kousa was a traditional Lebanese dish made with stuffed grape leaves and zucchinis, cooked in a flavorful tomato sauce. They shared stories of how they learned to make the dish from their grandmothers and mothers, passing down the recipe through generations.

I was captivated by their tales and begged them to teach me how to make Mehshi warak inab wa kousa. They were more than happy to oblige, and we spent the rest of the day shopping for ingredients and preparing the dish together. As we worked side by side in the kitchen, the women shared their cooking secrets with me, showing me how to carefully stuff the grape leaves and zucchinis, season the dish just right, and simmer it to perfection.

The aroma of the cooking dish filled the kitchen, and I couldn't wait to taste the final result. When it was finally ready, we all sat down to enjoy a meal together, savoring each bite of the delicious Mehshi warak inab wa kousa. The flavors were unlike anything I had ever tasted before, and I knew that I had stumbled upon a truly special recipe.

From that day on, I made Mehshi warak inab wa kousa regularly, perfecting my technique and adding my own twist to the traditional recipe. I shared the dish with family and friends, who marveled at the rich flavors and tender texture of the stuffed grape leaves and zucchinis. They all wanted to know where I had learned to make such a delicious dish, and I proudly shared the story of how I discovered the recipe in the marketplace that fateful day.

Over the years, I continued to make Mehshi warak inab wa kousa, each time bringing a little piece of my Lebanese heritage to the table. The recipe became a staple in my kitchen, a reminder of the strong and resourceful women who had taught me how to cook with love and passion. I treasured the memories of that day in the marketplace, when I stumbled upon a recipe that would become a cherished part of my culinary repertoire.

And so, whenever I make Mehshi warak inab wa kousa, I am transported back to that moment in time, surrounded by a group of kind and generous women who shared their knowledge and love of cooking with me. I am grateful for the recipe that has brought so much joy and flavor into my life, and I will continue to pass it down to future generations, keeping the tradition alive for years to come.