Lamb stuffed vine leaves

Prep 0 h : 0 m
Cook 1 h : 15 m


  • 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

    500ml water

    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.