About this recipe:This is an Arabic stuffed vine leaf recipe, handed down by my grandmother from Aleppo, Syria. The stuffing is a little labour-intensive, but it's worth it.
195g uncooked white rice
900g minced lamb
4 (227g) packets Cypressa vine leaves, drained and rinsed
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon ground allspice
6 cloves garlic, sliced
250ml lemon juice
2 kalamata olives
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Method Prep:45min › Cook:1hr15min › Ready in:2hr
Soak rice in cold water and drain. In a large bowl, mix together the minced lamb, rice, allspice, salt and pepper until well blended. Place about 1 tablespoon of the meat mixture onto the centre of each leaf. Fold the leaf over once, turn in the edges on each side, then roll the leaf closed.
Stack the leaf-rolls in a large pot, covering each layer with slices of garlic. Add just enough water to cover the rolls, then pour in the lemon juice. Add the olives to the pot for flavouring, if desired. Place a plate on top of the rolls to keep them under water.
Bring to the boil, then reduce heat, cover and simmer for 1 hour and 15 minutes. Taste the rice for doneness. Vine leaves taste even better after sitting for several hours. Serve and enjoy.
Do not stack the rolled vine leave more than 3 or 4 layers thick in the pan. More layers can make the rolls cook unevenly; the ones on the bottom may overcook before the ones on the top are done.
Found in Indian/Southern Asian, Middle-Eastern, speciality stores or online. You can also get vine leaves in jars, if you buy these, adjust the amount you use accordingly.