📝 About This Recipe
This quintessential Lebanese masterpiece combines tender grape leaves and hollowed zucchini, slow-cooked in a rich, lemony broth atop a bed of succulent lamb chops. Known as the 'King of Lebanese Dishes,' it offers a harmonious balance of earthy vine leaves, aromatic herbs, and savory meat. Each bite is a labor of love, delivering a melt-in-your-mouth texture that epitomizes the warmth of Middle Eastern hospitality.
🥗 Ingredients
The Vegetables
- 500 grams Grape Leaves (jarred in brine or fresh, blanched)
- 1 kg Grey Zucchini (Koussa) (small to medium sized, hollowed out)
The Hashweh (Stuffing)
- 2 cups Short-grain Rice (Sush or Egyptian) (rinsed and drained)
- 500 grams Ground Lamb or Beef (medium fat content)
- 2 tablespoons Lebanese Seven Spices (or a mix of allspice, cinnamon, and pepper)
- 2 teaspoons Salt
- 1 teaspoon Black Pepper (freshly ground)
- 2 tablespoons Vegetable Oil
The Pot Foundation
- 500-700 grams Lamb Chops or Ribs (bone-in for maximum flavor)
- 2 heads Garlic Bulbs (cloves peeled and left whole)
- 1 large Tomato (sliced into rounds)
Cooking Liquid
- 3/4 cup Lemon Juice (freshly squeezed)
- 6-8 cups Water or Beef Stock (enough to submerge the ingredients)
- 1 tablespoon Salt (adjust to taste)
- 1 tablespoon Dried Mint (crushed)
👨🍳 Instructions
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1
Prepare the grape leaves: If using jarred leaves, rinse them thoroughly in cold water to remove excess brine. If using fresh, blanch them in boiling water for 2-3 minutes until pliable, then drain.
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2
Prepare the zucchini: Use a 'man'ara' (zucchini corer) to hollow out the zucchini. Be careful not to pierce the skin or the bottom. Aim for a thickness of about 3-4mm.
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3
Make the stuffing: In a large bowl, mix the rinsed rice, ground meat, seven spices, salt, pepper, and vegetable oil. Use your hands to ensure the spices and fat are evenly distributed through the rice.
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4
Stuff the zucchini: Fill each zucchini with the rice mixture, leaving about 1.5cm of space at the top to allow the rice to expand during cooking. Tap the side of the zucchini to settle the filling.
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5
Roll the grape leaves: Place a leaf flat on a board (vein side up). Place a small teaspoon of filling near the stem. Fold the bottom over the filling, tuck in the sides, and roll tightly into a cigar shape.
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6
Sear the lamb: Season the lamb chops with salt and pepper. In a large, heavy-bottomed pot, sear them over high heat for 2 minutes per side until browned. This prevents the meat from looking 'boiled' later.
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7
Layer the pot: Over the seared meat, place the tomato slices. This prevents the vegetables from sticking. Scatter half of the whole garlic cloves over the meat.
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8
Arrange the vegetables: Place the stuffed zucchini in the center of the pot (standing up or lying down). Pack the rolled grape leaves tightly around and on top of the zucchini in neat rows.
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9
Add the liquid: Mix the water/stock, salt, and dried mint. Pour over the vegetables. Place an inverted heat-proof plate on top of the leaves to weigh them down and prevent them from unrolling.
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10
Initial boil: Bring the pot to a boil over medium-high heat. Skim off any foam that rises to the surface.
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11
Simmer: Reduce heat to low, cover the pot tightly, and simmer for 2 hours. After 2 hours, pour in the lemon juice and the remaining garlic cloves.
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12
Final Cook: Continue simmering for another 30 minutes until the grape leaves are buttery soft and the zucchini is tender.
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13
Rest and Serve: Let the pot rest for 15 minutes before serving. Carefully drain the broth into a bowl (to be served on the side). Invert the pot onto a large communal platter or carefully arrange the leaves, zucchini, and meat on a tray.
💡 Chef's Tips
Don't overstuff the zucchini; the rice needs room to expand or the zucchini will crack. Always place a heavy plate on top of the rolls during cooking to keep them tight and prevent them from floating. Use high-quality olive oil or vegetable oil in the stuffing to ensure the rice grains stay separate and fluffy. If the grape leaves are tough, add the lemon juice only in the last 30 minutes of cooking, as acid can slow down the softening process. Save the zucchini cores (the 'flesh') to sauté with garlic and oil for a delicious side dish (Moutabal Koussa).
🍽️ Serving Suggestions
Serve the hot cooking broth in small bowls on the side to be sipped or poured over the rice. A side of thick, creamy Lebanese labneh or plain Greek yogurt balances the acidity perfectly. Fresh green onions, radishes, and sprigs of mint provide a crisp, refreshing contrast. Warm pita bread is essential for scooping up the tender garlic cloves and marrow. A simple tomato and cucumber salad (Salata Arabieh) adds a bright crunch to the meal.