Stuffed Grape Leaves

🛒 Ingredients

• Jarred Grape Leaves 35 g · 7 kcal
• Ground Lamb 60 g · 150 kcal
• Short-grain Rice (uncooked) 20 g · 72 kcal
• Onion 20 g · 8 kcal
• Fresh Parsley 5 g · 2 kcal
• Fresh Mint 5 g · 2 kcal
• Tomato Paste 10 g · 8 kcal
• Olive Oil 10 g · 88 kcal
• Lemon Juice 10 g · 2 kcal

👨‍🍳 Instructions

1. Rinse the jarred grape leaves thoroughly under cold water to remove excess brine; if fresh, blanch them briefly in boiling water until pliable.
2. Prepare the filling by combining ground lamb, uncooked rice, finely diced onion, chopped parsley and mint, tomato paste, olive oil, lemon juice, salt, pepper, allspice, and a pinch of cinnamon in a large bowl.
3. Lay a grape leaf shiny side down on a flat surface, place a small spoonful of filling near the stem end, fold the bottom edge over the filling, then fold in the sides and roll tightly into a small cylinder.
4. Line the bottom of a heavy-bottomed pot with a layer of unrolled grape leaves or sliced potatoes, then arrange the rolled grape leaves snugly in concentric circles or rows.
5. Pour enough water or broth over the grape leaves to just cover them, place a heat-proof plate on top to keep them submerged, and bring to a boil.
6. Reduce the heat to low, cover the pot tightly, and simmer for 60-90 minutes, or until the rice is tender and the lamb is cooked through.
7. Let the stuffed grape leaves rest for 10-15 minutes after cooking, then serve warm, often with a drizzle of fresh lemon juice or yogurt.