Mahshi Kousa Warek

A prized delicacy, stuffed vine leaves take pride of place in every Levantine home during a special occasion. When I think back to my childhood, this specialty stands out, not only for its delicious taste but also because of the amount of time it takes to prepare. It was usually a special occasion that had my mother sitting for hours in the kitchen and once they were placed on the table, they would quickly disappear.

Preparation time

• 1.5 hours

Cooking time

• 3 hours

Serves

• 6-8 pax

Ingredients

For the Stuffing

• 16 zucchinis, flesh/marrow only
• 1 jar or fresh grape leaves
• 2 cups short grain rice
• 500 g ground beef (or mix 250g of minced lamb with 250 g of minced beef)
• 100 g butter and olive oil
• 1 tsp salt
• ¾ tsp pepper
• ¾ tsp all spice
• ¾ tsp cinnamon
• 3 cups water (with 1 tsp. salt)
• 3 fresh tomatoes, sliced
• 8-10 lamb chops (optional)
• Juice of 3 lemon

Method

• Core the marrow of the zucchini and set aside.
• If you are using fresh vine leaves, blanch them in boiling water and soak for about 10 minutes, or until soft.
• Transfer the vine leaves to a colander and leave them to drain.
• For the stuffing, wash the rice under hot water for a few minutes then drain and set aside.
• In a bowl, mix together rice, spices and meat and use half the butter, melted. Mix thoroughly.
• Start stuffing the marrow but do not over stuff. If you can fit your ring finger up to the first knuckle, you’re good.
• At the bottom of a large pot, layer the tomato slices.
• Put some lamb chops at the bottom. If you do this, make sure you season them first with some olive oil, all spice, cinnamon, salt and pepper.
• Set up a workstation.
• Spread the vine leaves one at a time over the surface and put enough stuffing in the middle to be able to roll it like a cigarette, repeat until you have finished all the leaves.
• Place the stuffed grape leaves in concentric circles. Once a row or two have been placed, add the stuffed white zucchini on top and then another 2 layers of stuffed grape leaves so the zucchini is in the middle of the pot.
• Pour water over the grape leaves and zucchini and place a plate on top to weigh everything down and make sure the grape leaves do not fall apart.
• Bring to a boil and then reduce the heat to low, simmer for up to 3 hours.
• For the last 30 minutes, pour in the lemon juice.
• To serve, remove the plate and drain the water from the pot
• Place an inverted serving platter over the pot then carefully flip the pot over and lift to reveal the grape leaves, meat and zucchini.