13 April, 2013
These flavorful lebanese stuffed vine leaves* are a finger licking delicious meal. Apart from being very healthy, they are so easy to make. (They are very different from greek dolmades).
Try them with plain yogurt!
*You could easily find the vine leaves at any lebanese market or if you have a vine… just pick up the green leaves!
- 40 vine leaves
for the stuffing
- 1/2 pound of ground lamb (or beef)
- 1/2 cup of short grain rice (or asian jasmin rice)
- 2 tbsp of finely chopped fresh parsley
- 1/4 teaspoon of lebanese 7 spices or allspice
- 1/8 teaspoon of cinnamon
- salt to taste
- 1 lemon, juiced
Soak the rice for 5 minutes then rinse it. Drain.
In a medium bowl, mix together all the stuffing ingredients except the lemon juice. Reserve. Wilt leaves a few at a time by rinsing in hot water and cut off thick stems.
Place a heaping teaspoon (or less, depending on the size of the leaf) of the stuffing mixture on the edge of the dull side of the leaf. Begin rolling from the stem end and after the first roll fold ends in to close and finish rolling. it is best if the rolls aren’t too thick.
Place a few leaves in the bottom of a deep pan before disposing the rolls in compact rows, seam side down. Cover with water about 1/2 inch over the top.
Sprinkle 1 Tsp of salt over rolls. Place a pottery plate on top of rolls to hold them in place while cooking.
Cover pan and cook on medium heat for about 20 minutes. Reduce heat, add the lemon juice and cook for ten more minutes. Drain most of the juice before serving. Serve hot.