- 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
Greek Stuffed Vine Leaves
INGREDIENTS
Greek Stuffed Vine Leaves with
Greek Stuffed Vine Leaves with 
- 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
NUTRITIONAL INFORMATION
Greek Stuffed Vine Leaves with
Greek Stuffed Vine Leaves with
- Energy 440 (Kcal)
- Protein 16 (g)
- Carbohydrate 37 (g)
- Total Fat 27 (g)
HOW TO PREPARE
Greek Stuffed Vine Leaves with
Greek Stuffed Vine Leaves with
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 sauce pan 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.
REVIEWS
Greek Stuffed Vine Leaves with
