- 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
Lamb Stuffed Vine Leaves
INGREDIENTS
Lamb Stuffed Vine Leaves with
Lamb Stuffed Vine Leaves with 
- 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
NUTRITIONAL INFORMATION
Lamb Stuffed Vine Leaves with
Lamb Stuffed Vine Leaves with
- Energy 430 (Kcal)
- Protein 16 (g)
- Carbohydrate 35 (g)
- Total Fat 26 (g)
HOW TO PREPARE
Lamb Stuffed Vine Leaves with
Lamb Stuffed Vine Leaves with
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 sauce pan 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 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.
REVIEWS
Lamb Stuffed Vine Leaves with
