Greek Stuffed Vine Leaves Recipe - How to Make Greek Stuffed Vine Leaves

The lebanese Recipes blog invites you to try an easy recipe for Greek Stuffed Vine Leaves. Enjoy middle eastern cooking and learn how to make delicious Greek Stuffed Vine Leaves.

Preparation time : 25 minutes
Cooking time : 45 minutes

Ingredients
3 tablespoons olive oil
1 small onion or 100 g, finely chopped
300 g minced lamb
1 clove garlic, crushed
¼ teaspoon ground black pepper
1 cube MAGGI® Chicken Bouillon
¾ cup egyptian rice or 150 g
2 tablespoons fresh dill, finely chopped
¼ cup fresh parsley, finely chopped
1 teaspoon fresh mint, finely chopped
3 tablespoons pine seeds, roasted
¼ cup water or 60 ml
50 pieces vine leaves
1 cube MAGGI® Chicken Bouillon, dissolved in 2 cups or 500 ml water

Preparation

1. Heat the oil in a pan, sauté onions on medium heat for 3-4 minutes until soft. Add lamb, garlic, black pepper and cook until no traces of pink color remain.
2. Add MAGGI® Chicken Bouillon cubes, rice, dill, parsley, mint, pine seeds and water. Stir for 2-3 minutes until rice absorbs the water. Place aside to cool.
3. To stuff a grape leaf, place it on a working board with the dull side and the stem facing up. Place a teaspoon of the stuffing on the lower part of the leaf, fold the outside edges of the leaf towards the center and roll tightly into the shape of a finger.
4. Line the bottom of a sauce pan with 2 layers of unstuffed leaves then place the rolled stuffed leaves above them alternating the direction of each layer.
5. Add the dissolved MAGGI® Chicken Bouillon cubes; add enough stock to just below top level of rolls. Press with plate and bring to a boil, then lower the heat. Cover and simmer for 40-45 minutes until the leaves are tender and the rice is cooked.
6. Serve warm, garnished with lemon slices and sprinkle generously with their sauce.
7. Cooking tips : When using preserved leaves, soak in cold water for 30 minutes, replacing water several times to remove salt. If using fresh leaves, let stand in hot water for 10 minutes to soften.

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Lamb Stuffed Zucchini Recipe - Recipe for Lamb Stuffed Zucchini

The Lebanese Recipes blog invites you to try an easy recipe for Lamb Stuffed Zucchini. Enjoy Middle eastern cooking and learn how to make delicious dish of Lamb Stuffed Zucchini.

Preparation time :	25 minutes
Cooking time :	1 hour, 20 minutes

Ingredients
1½ kg zucchini, small size
2 tablespoons ghee
1 medium onion or 150 g, finely chopped
350 g minced lamb
½ teaspoon ground cinnamon
½ teaspoon ground black pepper
2 cloves garlic, crushed
¾ cup egyptian rice or 150 g, washed and drained
1 medium tomato or 150 g, finely chopped
2 cups water or 500 ml
2 cubes MAGGI® Mutton Bouillon

Preparation

1. Hallow the zucchini, wash well and set aside.
2. Heat ghee in a large saucepan, add onion, meat, spices and garlic. Sauté while stirring for 3-4 minutes. Remove from heat then mix it with the rice and tomato.
3. Stuff the zucchini with the meat and rice mixture and arrange in a large casserole. Place 2 plates on top of the zucchini to press them down.
4. Combine water and MAGGI Authentic Taste Mutton Stock cubes in a sauce pan, bring to boil then pour over the zucchini in the casserole.
5. Cover and simmer over low heat for 1 hour or until zucchini and rice are cooked.

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Moroccan Couscous with Chicken and Prunes Recipe

The Lebanese Recipes site invites you to try tasty Moroccan Couscous with Chicken and Prunes. Learn how to make the best Moroccan Couscous with Chicken and Prunes. This recipe consists of chicken, onion, garlic, parsley, mint, cardamon, saffron, olive oil, lemon juice, tomatoes, cinnamon, Orange zest, chickpeas, Prunes, and black olives.

Preparation time : 15 minutes
Cooking time : 40 minutes

Ingredients
1 kg skinned chicken drumsticks or 8 pieces
1 large onion or 200 g, chopped
6 cloves garlic, crushed
½ cup fresh parsley or 35 g, chopped
¼ cup fresh mint or 15 g, finely chopped
1 teaspoon ground cardamom
¼ teaspoon saffron filaments
¼ cup olive oil or 60 ml
¼ cup lemon juice or 60 ml
3 medium tomatoes or 450 g, diced
2 small cinnamon sticks
Orange zest, one small piece only
2 cups water or 500 ml
2 cubes MAGGI® Chicken Bouillon
1 tin canned chickpeas or 400 g, drained
2/3 cup prunes or 130 g, pitted and halved
1/3 cup black olives or 50 g, pitted

Preparation:

1. In a large bowl, combine chicken, onions, garlic, parsley, mint, cardamom, saffron, olive oil and lemon juice. Toss all the ingredients well. Cover and refrigerate for a minimum of 5 hours or over night to marinate.
2. To cook, heat a large pot, add chicken pieces with the marinade sauce, cook over medium to high heat for 5 to7 minutes or until chicken pieces are light golden brown.
3. Add tomato, cinnamon sticks, orange zest, water, MAGGI® Chicken Bouillon cubes and chickpeas.
4. Bring to a boil, cover and simmer for 35 minutes or until the chicken pieces become tender.
5. Stir in prunes and olives and simmer for another 5 minutes.
6. Remove cinnamon sticks and serve with couscous.

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