Stuffed grape leaves recipe for a delicious appetizer. Tender lamb and rice in grape leaves – a dish for gourmets!
- 1/2 pound ground lamb
- 1/2 cup uncooked rice
- 1 (16 ounce) jar grape leaves
- 1 large onion (chopped)
- 1 cup mix of basil, mint and dill (chopped)
- 3-4 cup lamb broth
- 2 tablespoon olive oil
- salt and pepper to taste
Fry the onion in olive oil for 5-6 minutes. In a bowl, mix the ground lamb, onion, rice and fresh herbs. Season with salt and pepper.
Take one leaf, shiny side down, and place some meat mixture at the bottom end of the leaf. First, close the filling, tucking top edge of the leave. Fold both sides of the leaf towards the center. Turn a tight tube. Repeat with all the leaves.
In a large pot put rolls close to each other (seam side down) in several layers. Pour broth over all to cover stuffed leaves. Cover pot and stew on low heat for about 1 hour. Do not boil. Turn off the heat and leave for 15 minutes, covered with a lid.
Serve hot and garnish with a slice of lemon.
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