1 cube MAGGI Chicken Stock dissolved in 2 cups or 500 ml of water
How to prepare
Heat the oil in a pan, add onions and cook on medium heat for 3-4 minutes until softened. Add meat, garlic and cinnamon, and cook until the pink color disappears then remove from heat.
Add the crumbled MAGGI Chicken Stock cube, rice, tomato, parsley, pine seeds and mix well.
To stuff vine leaves: place it on a working board with the dull side and the stem facing you. 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.
Line the bottom of a saucepan with two layers of unstuffed leaves then place the rolled stuffed leaves, alternating the direction of each layer.
Add the dissolved MAGGI Chicken Stock cube with more water if needed under the top level of the rolls. Place two plates on top to press the vine leaves.
Bring to a boil, then lower the heat, cover and simmer for 40-45 minutes until leaves are tender and the rice is cooked.
Serve warm, garnished with lemon slices and sprinkle with their juice.
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