Skip to main content

Ingredients 12 items

  • 3 tablespoons olive oil
  • 1 small onion or 100 g, finely chopped
  • 300 g minced lamb
  • 1 clove crushed garlic
  • ¼ g ground cinnamon
  • 1 cube MAGGI Chicken Stock
  • 150 g or ¾ cup Egyptian rice
  • 1 medium tomato or 150 g, finely chopped
  • 2 tablespoons fresh parsley chopped
  • 3 tablespoons pine seeds toasted
  • 50 vine leaves
  • 1 cube MAGGI Chicken Stock dissolved in 2 cups or 500 ml of water

How to prepare

  1. 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.
  2. Add the crumbled MAGGI Chicken Stock cube, rice, tomato, parsley, pine seeds and mix well.
  3. 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.
  4. Line the bottom of a saucepan with two layers of unstuffed leaves then place the rolled stuffed leaves, alternating the direction of each layer.
  5. 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.
  6. Bring to a boil, then lower the heat, cover and simmer for 40-45 minutes until leaves are tender and the rice is cooked.
  7. Serve warm, garnished with lemon slices and sprinkle with their juice.

Nutritional informations

Discover other recipes

Eggplant Fatteh with Meat and Keshk

Eggplant Fatteh with Meat and Keshk

The Ultimate Fudge

The Ultimate Fudge


Lamb Salona

Chat with us