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Ingredients 14 items

  • 3 tablespoons Olive oil
  • 1 small onion or 100 g finely chopped
  • 300 g minced lamb
  • 1 clove garlic crushed
  • ¼ g ground black pepper
  • 1 cube MAGGI Chicken Stock
  • 150 g or ¾ cup egyptian rice
  • 2 tablespoons fresh dill finely chopped
  • ¼ cup fresh parsley, finely chopped
  • 1 teaspoon fresh mint finely chopped
  • 3 tablespoons pine seeds toasted
  • 60 ml or ¼ cup water
  • 50 pieces vine leaves
  • 1 cube MAGGI Chicken Stock dissolved in 500 ml of water

How to prepare

  1. Heat the oil in a pan, sauté onions on medium heat for 3-4 minutes until soft. Add lamb, garlic, black pepper and cook until no traces of pink color remain.
  2. Add MAGGI Chicken Stock cubes, rice, dill, parsley, mint, pine seeds and water. Stir for 2-3 minutes until rice absorbs the water. Place aside to cool.
  3. To stuff a grape leaf, place it on a working board with the dull side and the stem facing up. 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 saucepan with 2 layers of unstuffed leaves then place the rolled stuffed leaves above them alternating the direction of each layer.
  5. Add the dissolved MAGGI Chicken Stock cubes; add enough stock to just below top level of rolls. Press with plate and bring to a boil, then lower the heat. Cover and simmer for 40-45 minutes until the leaves are tender and the rice is cooked.
  6. Serve warm, garnished with lemon slices and sprinkle generously with their sauce.

Nutritional informations

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