12 small squash, 1/2 kg vine leaves,1 and 1/2 egyptian rice, 1/2 kg minced meat, 1/4 cup margarine,1/4 cup corn oil, 3/4 teaspoon black pepper, 3 cubes maggi chicken stock, juice of 3 lemons and 3/4 cups yoghurt.
core the squash, cook vine leaves in boiling water for approximately 1/2 minute until tender, meanwhile, mix together rice,meat,margarine,oil and black pepper. Dissolve maggi chicken stock, 1 cube in a tablespoon of hot water and add to rice mixture. Stuff squash and most of the vine leaves with rice mix. Cover the bottom of a large pot with some vine leaves. Place a layer of stuffed vine leaves in the pot. Arrange the squash on top and finish with the remaining stuffed vine leaves. Dissolve maggi chicken stock, 2 cubes in 3 cups of hot water and pour over stuffed vegetables. Cover with a heavy flat plate. Bring to the boil and simmer for approximately 15-20 minute. Add lemon juice and cook for a further 5 minutes, until squash is tender. Serve w/ yoghurt. This is one of the favorite food of the Lebanese people.