To stuff the leaves:
Spread the leaf on the board, shiny side down, stem end facing you
If you have large leaves, cut them in half
Place 1 teaspoon of rice mixture in the centre, fold the sides to cover the rice and roll the leaf away from you.
Repeat with the remaining leaves
Arrange the stuffed zucchinis over the chops
followed by the grape leaves,Seam side down
To cook:
Dissolve ½ cup of tomato paste in a bowl, add 1 teaspoon of salt.Dilute with water until you have 3 cups in total
Invert a heatproof plate over leaves, reaching ½ cm from the edge of the pot
Pour the sauce over the pot, add 1 cup of fresh water
Cover and bring to a boil over high heat, boil for 20 minutes
Reduce the temperature to medium and cook for another 45 minutes
Squeeze the juice of a large lemon, after removing the plate,swirl to distribute the juice
Reduce the temperature to low and cook for further 1 ½ to 2 hours
Or until all the liquid is absorbed
Remove from heat; let it set for ½ an hour before serving
This amount serves 4 people
You can serve them with yogurt and Tabouleh
Sahteen
Sahteen
