Events and Celebrations

  • 200 g (7 oz) short-grain rice
  • 300 g (10 oz) minced lamb
  • 3 mint leaves, finely chopped
  • 1 bunch of flat leaf parsley, finely chopped
  • finely grated rind of 1 lemon
  • 1 onion
  • 1 tablespoon olive oil
  • 3 garlic cloves, peeled
  • 250 g (8 oz) vine leaves
  • 1 litre (1¾ pints) hot vegetable stock
  • juice of 2 lemons
  • pinch of ground cinnamon
  • salt and pepper

Rinse the rice well under cold running water.

Mix together the lamb, mint, parsley and grated lemon rind. Season generously then blend again.

Peel and finely chop the onion.

Heat the olive oil in a nonstick saucepan, add the onion and let it colour. Add the rice and turn in the oil until it becomes transparent. Add the lamb stuffing ingredients. Stir, then cook for around 5 minutes.

Rinse and drain the vine leaves then spread them out flat on a work-surface. Spoon a dollop of stuffing in the middle of each vine leaf, then fold in the edges and roll the leaf up tightly. Prepare the other leaves in the same way.

Arrange the stuffed vine leaves in a saucepan. Add the garlic cloves and the hot stock, with water to cover if necessary. Bring to simmering point then cover and cook gently for around 40 minutes. Add the lemon juice and cinnamon and cook for a further 8–10 minutes. Serve warm.

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