The deliciousness of smooth, finely minced meat, absorbed by the rice for a springy texture with a fantastic flavour. Grape leaves are rich in flavonoids with antioxidative effects, which are said to strengthen the arteries.
What to prepare
- 4 tbspOlive Oil
- 2Spring Onion
- 0.5 cupLong Grain Rice
- Salt & Black Pepper (As desired)
- 1.25 cupsVegetable Stock
- 1 poundLamb Meat
- 3 tbspChopped Parsley
- 4 tbspRaisins
- 1 jarGrape Leaves
- 2 cupsMeat Stock
Cook the chopped onion and the spring onions with 2 tbsp of olive oil on a medium heat until tender 5 to 6 minutes.
Add the rice, salt and pepper and cook stirring with a wooden spoon for 3 to 4 minutes.
Add the vegetable stock, let it boil, cover with the lid and turn off the heat.
Let it rest for 10 to 12 minutes.
Add the ground meat, half of the lemon juice, the parsley and the raisins. Mix well and set aside.
Line a cooking pot with the onion cut in rounds, cover with 3 or 4 grape leaves.
Place one grape leaf on a wooden plank or a plate.
Put 1 tbsp of the rice and meat filling near the stem.
Roll a little bit to cover the filling, then fold the sides over the filling and continue rolling to form a roll.
Continue with the rest of the leaves.
Put all the rolls in rows in the cooking pot with seems side down on top of the grape leaves.
Pour half of the lemon juice.
Cover the rolls with a small plate turned upside down to keep them from moving and to weigh it down.
Pour over the meat stock, put the pot on medium high heat, let it boil and low the heat.
Let it simmer for 15 minutes. Remove the plate, and let stand a few minutes.
Drizzle with olive oil and serve with yogurt and chopped deseeded cucumber.