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Lamb Stuffed Grape Leaves
This filling would work with cabbage leaves too.
What you need
- 1 lb ground lamb
- 1/2 medium onion, finely minced
- 2 cloves garlic, minced
- 1 tsp ground allspice
- 1 tsp kosher salt
- fresh ground black pepper
- 1 Tbl tomato paste
- 30-40 palm sized fresh grape leaves, stem on and rinsed well
- 1 small bunch fresh parsley sprigs
- 1/2 onion, cut into large pieces
- 1 large clove garlic, thinly sliced
- Juice of 1 lemon
How to make it
- Bring a large pot of water to boil - add salt
- Holding the stem, dip each leaf into boiling water and set aside on a towel or in a colander to drain
- Combine ground lamb, minced onion, minced garlic, allspice, salt, pepper and tomato paste until very well blended
- Trim stems from grape leaves, leaving no stub
- Line a pan with 5 or 6 of the largest leaves, covering all surfaces
- Lay one grape leaf on a plate and place 1 tablespoon lamb mixture at base where stem was removed
- Begin folding leaves over filling, fold in sides and roll up
- Repeat with remaining leaves and filling
- Pack snugly into the pan, adding remaining onion half to help fit tightly
- Add parsley sprigs, sliced garlic and lemon juice
- Carefully add water to come just to the top of the bundles
- Place a plate on top of grape leaf bundles to keep them submerged
- Cover pot and bring to a gentle boil - reduce heat to low and simmer until lamb is cooked through
Depending on the size of your bundles, cooking time should take about 30-45 minutes. It will require more filling and longer cooking time for cabbage leaves.
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