Stuffed Chicken, Baby White Courgettes & Vine Leaves

Name: Stuffed Chicken, Baby White Courgettes & Vine Leaves (Djaj maa Koussa Warak Enab)
Yield: Serves 6–8 people
Cuisine: Lebanon
Ingredients: 1 kilogram minced lamb; 800 g Egyptian rice/pudding rice; juice of 1 lemon; 1 tablespoon salt; 100 g pine nuts. roasted with 15 g unsalted butter; 3 tablespoons unsalted butter; 4 green cardamom pods; ½ teaspoon cinnamon; ½ teaspoon freshly grated nutmeg; ¼ teaspoon ground black pepper; ½ teaspoon fine grounded coffee (preferably Lebanese); 15 baby white courgettes; 1 jar of Californian vine leaves preserved in brine (or enough to make 2 layers of vine leaves at the bottom of the pot and the top); (A corer for extracting the inside of the courgettes); ¼ lemon; One whole chicken (approximately 1.5kgs); 100 grams pine nuts, roasted in a tablespoon of unsalted butter; 3 tablespoons vegetable oil; 2 teaspoons cinnamon; 3 teaspoons salt; ¼ teaspoon black pepper

Djaj maa Koussa Warak Enab

Preparation info

Serves
6–8
people

Difficulty
Complex

Appears in

Amoul

By Amoul Oakes

Published 2008

About

This is an authentic dish from my hometown. It was the Sunday lunch for two reasons, one because the family were together, and two so that the ladies could prepare this dish on Saturday and go to mass on Sunday morning. While they were at church in the summer the dish would be slow cooking on a small barbeque-like stove made of clay called a

Ingredients

Asia
Lebanon
Lunch
Summer
Gluten-free
Winter
Mediterranean

Ingredients

Method