Lamb Stuffed Vine Leaves Recipe at MyDish

Lamb Stuffed Vine Leaves

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Method

  • 1. 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.

  • 2. Add the crumbled MAGGI Authentic Taste Mutton Stock cube, rice, tomato, parsley, pine seeds and mix well.

  • 3. 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.

  • 4. 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.

  • 5. Add the dissolved MAGGI Authentic Taste Mutton Stock cube with more water if needed under the top level of the rolls. Place two plates on top to press the vine leaves.

  • 6. Bring to boil, then lower the heat, cover and simmer for 40-45 minutes until leaves are tender and the rice is cooked.

  • 7. Serve warm, garnished with lemon slices and sprinkle with their juice.

  • Nutritional Information

  • Fats : 27.00 g
  • Protein : 16.00 g
  • Carbohydrate : 34.00 g
  • Energy : 431.00 Kcal

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    Ingredients

    • 3 tbsp Olive Oil
    • 1 Small Onion, finely chopped
    • 300 g Minced Lamb
    • 1 Clove Garlic, crushed
    • ¼ tsp Ground Cinnamon
    • 1 Cube MAGGI® Mutton Bouillon, crumbled
    • 150g Egyptian Rice
    • 150g Tomato, finely chopped
    • 2 tbsp Fresh Parsley, finely chopped
    • 3 tbsp Pine Seeds, roasted
    • 50 Vine Leaves
    • 1 cube MAGGI® Mutton Bouillon, dissolved in 500 ml water

    By Views 1039  Added Wed Jul 21 2010


    Lamb Kofta is a traditional meal that is eaten during Ramadan when the fasting is over for the day.

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