Delicious Stuffed Grape Leaves Recipe with Spiced Lamb Bliss
This stuffed grape leaves recipe showcases Mediterranean flavors with spiced lamb and herbs, making it a must-try dish for any occasion.
Equipment
- Large skillet
- - Large pot
- Mixing bowl
Ingredients
For the Filling
- 1 lb Ground Lamb
- 1 cup Short-Grain Rice
- 1/4 cup Fresh Mint Leaves
- 1/2 cup Dried Currants or cranberries if desired
- 1 tbsp Baharat Spice
- 1 tsp Salt
For the Grape Leaves
- 1 jar Fresh Grape Leaves or canned, rinsed
- 2 medium Tomatoes sliced
- 2 tbsp Olive Oil
For the Aromatics
- 1 medium Yellow Onion finely chopped
- 2 cloves Garlic Cloves minced
- 1/4 cup Pine Nuts
For Cooking Liquid
- 1 tbsp Lemon Juice
- 2 cups Water
Instructions
How to Make Stuffed Grape Leaves
- Soak the fresh grape leaves in boiling salted water for about five minutes. Strain and set aside.
- Heat olive oil in a large skillet over medium heat, add chopped yellow onion and sauté until soft, about 5-7 minutes.
- Stir in minced garlic and pine nuts, cooking for another 2-3 minutes until fragrant.
- Increase heat and add ground lamb, cooking until browned. Stir in short-grain rice and mix for about 2 minutes.
- Remove from heat and mix in fresh mint, dried currants, baharat spice, and salt.
- Place a grape leaf vein side up and scoop about a teaspoon of filling at the base, fold sides, and roll tightly.
- Line a large pot with sliced tomatoes, arrange rolled grape leaves in concentric circles, and sprinkle minced garlic over the top.
- Mix lemon juice and water, pour over grape leaves, place a plate on top to keep them submerged, cover, and simmer for 1.5 hours.
- Once cooked, remove and let sit for a few minutes. Serve warm or chilled with cucumber-yogurt sauce.
Notes
These stuffed grape leaves freeze beautifully for easy meals later in the week.