Recipe courtesy of Zaytoon Mediterranean
Lamb-Stuffed Grape Leaves
- Level: Intermediate
- Yield: 40 to 50 stuffed grape leaves
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 46 servings
- Calories
- 78
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 8
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 3
- Cholesterol
- 11
- Sodium
- 75
- Total: 2 hr 15 min (includes soaking time)
- Active: 1 hr
Ingredients
2 cups parboiled long-grain white rice
1 pound ground lamb
8 ounces ground beef
1 tablespoon ground coriander
1 tablespoon minced garlic
1 tablespoon lemon salt
1 tablespoon extra-virgin olive oil
1/2 tablespoon ground allspice
1 teaspoon ground cinnamon
Kosher salt
40 to 50 grape leaves, washed
1 cup diced tomatoes
Lemon wedges, for serving
Directions
- Wash and soak the rice in hot water for 30 minutes.
- Place the rice, lamb, beef, coriander, garlic, lemon salt, olive oil, allspice, cinnamon and 2 tablespoons salt in a mixing bowl. Mix thoroughly by hand.
- Place a grape leaf on a cutting board. Place a teaspoon of filling in the middle of the leaf. Fold over the sides and roll tightly from bottom to top. Repeat with the remaining leaves and filling.
- Place the tomatoes evenly in the bottom of a stockpot. Place the rolled leaves in the pot, pointing towards the center of pot. Place a small plate with a weight on top of the grape leaves to hold them in place. Add 1 cup water to the pot and heat over medium heat. Cook for 45 minutes.
- Serve the stuffed grape leaves with lemon wedges.