Stuff grape leaves and italian squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
White Rice, long grain, 3 cup Ground beef, extra lean, 16 oz Butter, unsalted, 4 tbsp Tomato Paste, .25 cup Crushed Tomatoes, 100 grams Grape Leaves, 60 leaf *Lemon Juice, 1 cup Salt, 1 tbsp Pepper, black, 1 tsp Pepper, red or cayenne, .25 tsp Allspice, .50 tsp Summer squash, 16 small
Soak rice in warm water 30 min. Rinse 3 times drain the water out then place in large bowl, add the ground meat, and clarified butter, Rub the butter into the rice and meat add the spices then set aside.
Cut the tops off the Italian squash and remove the inside carefully. You can buy grape leaves at any Middle Eastern store. Remove some of the leaves form the jar. Lay the leave with the vine facing you add about 1 Tablespoon of the rice filling at the bottom of the leave Fold up over the rice once then fold the side inward then continue rolling the leave as tight as possible without tearing continue with the remaining leave.
Then stuff the Italian squash 2/3 full with the rice mixer. Stack the leaves and squash in the pressure cooker. In a sauce pan heat 3 cuts of water add the tomato paste stir until tomato paste has no more lumps. Pour the lemon juice and tomato sauce over the leave about 1/2 inch over the leaves. Place a plate over the leave Add the lid and cook on high heat until the pan stares to whistle. Lower the heat to medium for about 20 min.
Serving Size: 1 iltaian squash and 6-7 leaves
Number of Servings: 10
Recipe submitted by SparkPeople user CQAMMAZ.
Cut the tops off the Italian squash and remove the inside carefully. You can buy grape leaves at any Middle Eastern store. Remove some of the leaves form the jar. Lay the leave with the vine facing you add about 1 Tablespoon of the rice filling at the bottom of the leave Fold up over the rice once then fold the side inward then continue rolling the leave as tight as possible without tearing continue with the remaining leave.
Then stuff the Italian squash 2/3 full with the rice mixer. Stack the leaves and squash in the pressure cooker. In a sauce pan heat 3 cuts of water add the tomato paste stir until tomato paste has no more lumps. Pour the lemon juice and tomato sauce over the leave about 1/2 inch over the leaves. Place a plate over the leave Add the lid and cook on high heat until the pan stares to whistle. Lower the heat to medium for about 20 min.
Serving Size: 1 iltaian squash and 6-7 leaves
Number of Servings: 10
Recipe submitted by SparkPeople user CQAMMAZ.
Nutritional Info Amount Per Serving
- Calories: 267.3
- Total Fat: 13.2 g
- Cholesterol: 43.7 mg
- Sodium: 801.3 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 5.1 g
- Protein: 13.6 g
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