Stuffed Vine Leaves and Lamb Chops Recipe

Vine leaves are abundant in Lebanon. The vine leaves can be stuffed either with minced meat and rice or with rice and vegetable, it can also be eaten raw with our Tabbouleh, instead of lettuce or cabbage.

This meal is very popular also in all the Mediterranean countries, and every country has its own special way of cooking it. Today I prepared it stuffed with minced meat, and cooked it with lamb chops.

Recipe by ninabaidoon, Tbakhet el yom

Ingredients:

300 grams fresh vine leaves ( if not available you can use the preserved ones)
200 grams minced meat
1 cup short grain rice
1 tablespoon vegetable oil
salt, sweet pepper, dash of cinnamon

Preparation:

1. Blanch the vine leaves in boiling water for 2 minutes to soften then drain. If you are using preserved ones just wash in cold water

2. Prepare the stuffing, fry the meat with the oil until brown, then mix with the washed rice and season with 1 teaspoon of salt, 1/2 teaspoon sweet pepper and the cinnamon

3. Place one vine leaf on a working board face down, put a teaspoon of the stuffing in the center fold the sides and roll it

4. Rub the lamb chops with salt and pepper ( as desired) and place them in the bottom of a large pot

5. Tightly place the rolls over the lamb chops, then place an upside down plate over them to prevent opening while cooking

6. Add water and cover by an inch, season with salt, cook on medium heat for 15 minutes, when it starts boiling lower the heat and cook for 20 minutes more or until the rice is soft

7. Serve with yogurt

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