Ingredients
2 cups rice, rinsed
1 spoon chicken soup powder
1 teaspoon cinnamon
1 1/2 teaspoon baharat
1/2 teaspoon ground black pepper
1/2 teaspoon dried chilli flakes, optional
2+2 tomatoes
300 grams/10 ounces minced beef or chicken, optional
1/2 cup olive oil
30 vine leave and 8 small zucchinis (The light green courgettes are preferable and are used in Israel. Dark green zucchinis can be used too.)
Directions
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Stuffing the zucchinis. |
Carefully hollow out zucchinis with a sharp knife or special rounded blade.
Grate two tomatoes into rice. Add the spices and olive oil to the rice and mix well (If you are adding chili flakes and/or minced beef or chicken, it should be added to the rice at this stage too.)
Slice the third tomato and line the bottom of a pot with the tomato slices.
Half-fill zucchinis with rice and shake gently. Place in pot.
Hold one vine leaf flat on the palm of your hand, shiny side down, veined side up. Add 1 teaspoon of rice mixture. Fold in the sides and roll up the vine leaf. Repeat with the remaining vine leaves.
Pack rolled vine leaves over the stuffed zucchinis in the pot. Slice the 4th tomato and place over the filled vegetables. Sprinkle 1 teaspoon of salt over tomato.
Place an inverted plate over the vegetables so as to prevent them from floating to the top and becoming unraveled. Fill the pot with boiling water to the bottom rim of the plate. Cover pot. Bring to boil and reduce heat.
Occasionally check if there is enough water.
Cook for 30-40 minutes.
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