Lamb stuffed vine leaves
3 tbsp olive oil
100g onions, finely chopped
300g minced lamb
1 garlic clove, crushed
1/4 tsp ground cinnamon
2 cubes chicken bouillon
150g Egyptian rice
150g tomatoes, finely chopped
2 tbsp fresh parsley, finely chopped
3 tbsp pine nuts, toasted
50 vine leaves, washed
2 lemons, sliced
Heat oil in a pan, add onions and cook on medium heat for 3-4 mins until softened. Add meat, garlic and cinnamon, and cook until mince is browned.
Add one crumbled cube of chicken bouillon, along with rice, tomatoes, parsley and pine nuts. Mix well.
Place a vine leaf on a board with dull side and stem facing you. Put one teaspoon of stuffing on the lower part of each leaf, fold the outside edges of the leaves towards the centre, and roll tightly into finger shapes.
Repeat the process to make 20 rolls.
Line the bottom of a saucepan with the remaining vine leaves at least two layers thick, then place stuffed leaves on top, alternating the direction of each layer.
Dissolve other chicken bouillon cube in 500ml boiling water and pour over the rolls to cover.
Place two plates on top to compact vine leaves. Bring to boil, then lower the heat, cover and simmer for 40-45 mins until leaves are tender and rice in the stuffing is cooked.
Serve warm, sprinkled in cooking juice and garnished with lemon slices.