Lamb Stuffed Grape Leaves Recipe

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Lamb Stuffed Grape Leaves

Contributed by: Melinda

This filling would work with cabbage leaves too.

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

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.

Questions about this recipe?