Jordanian Stuffed Grape Leaves and Zucchini (Mahshi) / #Recipe367CFF

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner and reduces fat content.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: chopped walnuts

Sunflower seeds are more affordable and nut-free.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides a similar flavor with a higher smoke point.

zucchini

🥗Healthier: yellow squash

💰Cheaper: cucumbers

Cucumbers can be used for a refreshing twist.

Before you make your grape leaves, make sure that your leaves are washed, and the stems are removed and squeezed from the water.

Mix together stuffing ingredients.

Line the bottom of your pot with zucchini flesh or grape leaves to prevent sticking then add meat steak preferably with bone (optional). Sprinkle with dash of 7 spices, black pepper and salt.

Stuff zucchinis as the first layer.

Roll your grape leaves as second layer as shown in video.

Pack your grape leaves seam side down then top them with lemon juice or citric acid.

Pour in enough water to reach the top of the grape leaves.

Place a plate on top, and weigh it down to prevent the grape leaves from opening.

Bring to a boil on high temp and cook for 20-30 minutes then remove the plate.

When liquid reduces, lower the temperature to low-medium and cook for 30 to 40 more minutes or until the grape leaves are very tender and rice is cooked.

Cooking Techniques

Equipment Needed

Spice Level: