|Photo: Lamb Stuffed Vine Leaves Recipe|
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lamb Stuffed Vine Leaves Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lamb Stuffed Vine Leaves.
Serves: 5 persons
Preparation time : 25 minutes
Cooking time : 55 minutes
3 tablespoons olive oil
1 small onion or 100 g, finely chopped
300 g minced lamb
1 clove garlic, crushed
¼ teaspoon ground cinnamon
1 cube MAGGI® Chicken Bouillon, crumbled
¾ cup egyptian rice or 150 g
1 medium tomato or 150 g, finely chopped
2 tablespoons fresh parsley, finely chopped
3 tablespoons pine seeds, roasted
50 vine leaves
1 cube MAGGI® Chicken Bouillon, dissolved in 2 cups or 500 ml water
Heat the oil in a pan, add onions and cook on medium heat for 3-4 minutes until softened. Add meat, garlic and cinnamon, and cook until the pink color disappears then remove from heat.
Add the crumbled MAGGI® Chicken Bouillon cube, rice, tomato, parsley, pine seeds and mix well.
To stuff vine leaves: place it on a working board with the dull side and the stem facing you. Place a teaspoon of the stuffing on the lower part of the leaf, fold the outside edges of the leaf towards the center and roll tightly into the shape of a finger.
Line the bottom of a sauce pan with two layers of unstuffed leaves then place the rolled stuffed leaves, alternating the direction of each layer.
Add the dissolved MAGGI® Chicken Bouillon cube with more water if needed under the top level of the rolls. Place two plates on top to press the vine leaves.
Bring to boil, then lower the heat, cover and simmer for 40-45 minutes until leaves are tender and the rice is cooked.
Serve warm, garnished with lemon slices and sprinkle with their juice.
Energy : 430.00 Kcal
Protein : 16.00 g
Carbohydrate : 35.00 g
Fats : 26.00 g