Stuffed Vine Leaves with Meat

Name: Stuffed Vine Leaves with Meat
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 40 preserved vine leaves, rinsed; 300g lamb mince; 200g long grain rice, parboiled; 1 onion, finely diced; 2 tsp ground allspice; 1 tsp ground cinnamon; 1 handful fresh parsley, minced; 3 tbsp olive oil; 3 tbsp lemon juice; yoghurt to serve

Warm stuffed vine leaves filled with spiced lamb and rice, served with a squeeze of lemon and a spoonful of yoghurt.

Total time

120 min

Prep

60 min

Cook

60 min

Difficulty

hard

Cuisine

Mediterranean

gluten-free

Ingredients

40preserved vine leaves, rinsed

300glamb mince

200glong grain rice, parboiled

1onion, finely diced

2 tspground allspice

1 tspground cinnamon

1 handfulfresh parsley, minced

3 tbspolive oil

3 tbsplemon juice

yoghurtto serve

Instructions

Mix lamb, rice, onion, spices, parsley and olive oil into filling.

Place a vine leaf shiny side down, add a teaspoon of filling.

Fold sides in and roll tightly.

Line a pot with extra vine leaves.

Pack stuffed leaves tightly, seam side down.

Add lemon juice and enough water to just cover.

Place a weighted plate on top to keep submerged.

Simmer 1 hour until rice is cooked. Serve warm with yoghurt.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

387

Protein

20.7g

Fat

25.2g

Carbs

19g

Fiber

1.5g

Sodium

60mg

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