Stuffed Vine Leaves and Lamb Chops

Vine leaves are abundant in Lebanon, and we have a lot of wine products well known internationally. The vine leaves can be stuffed either with minced meat and rice or with rice and vegetable, it can also be eaten raw with our Tabbouleh, instead of lettuce or cabbage.

This meal is very popular also in all the Mediterranean countries, and every country has its own special way of cooking it. Today I prepared it stuffed with minced meat, and cooked it with lamb chops.

Ingredients:

  • 300 grams fresh vine leaves ( if not available you can use the preserved ones)
  • 200 grams minced meat
  • 1 cup short grain rice
  • 1 tablespoon vegetable oil
  • salt, sweet pepper, dash of cinnamon

Preparation:

  • Blanch the vine leaves in boiling water for 2 minutes to soften then drain. If you are using preserved ones just wash in cold water
  • Prepare the stuffing, fry the meat with the oil until brown, then mix with the washed rice and season with 1 teaspoon of salt, 1/2 teaspoon sweet pepper and the cinnamon
  • Place one vine leaf on a working board face down, put a teaspoon of the stuffing in the center fold the sides and roll it
  • Rub the lamb chops with salt and pepper ( as desired) and place them in the bottom of a large pot
  • Tightly place the rolls over the lamb chops, then place an upside down plate over them to prevent opening while cooking
  • Add water and cover by an inch, season with salt, cook on medium heat for 15 minutes, when it starts boiling lower the heat and cook for 20 minutes more or until the rice is soft
  • Serve with yogurt

ET VOILA …C’EST TOUT…ENJOY:)

Comments

  1. I’ve been meaning to make stuffed vine leaves for ages! I usually do them vegetarian, but these look delicious! Nice rolling technique, by the way.

  2. Thank you Heidi, I do them also vegetarian, I still have some fresh vine leaves and I will make them soon..:)

  3. Me & Beirut says:

    Hmmm yummi, esp. the lamb 😉

  4. Lamb has gotten so expensive and I miss it. Surprised to find a lot of people in my circle don’t care for it. I love it. Grew up with it. This all looks good. 🙂

  5. Yummm!!! Stuffed vine leaves are one of my favorite Lebanese meals!! 😀 I also love them the vegetarian way! 😀 Your lamb also look sooo good 🙂

Trackbacks

  1. […] week when I brought a large quantity of fresh vine leaves to make them stuffed with meat and cooked with lamb cutlets, I  was left with a lot. So I put the remaining in the freezer, where they can usually last up to […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: