Stuffed Grape Leaves

Deborah Dana
Deborah Dana
Grape leaves stuffed with meat and rice in tamarind sauce.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 50 fig leaf, approximately 50
  • 500 grams ground meat 500 grams ground meat
  • 1 cup long grain rice, soaked in water for 30 min.
  • 1 onion, finely chopped 1 onion, finely chopped
  • 1/2 cups pine nuts
  • 4 teaspoons baharat
  • 1 teaspoon salt 1 teaspoon salt
  • 1 teaspoon pepper 1 teaspoon pepper
  • 1 teaspoon cinnamon 1 teaspoon cinnamon
  • 1/2 cups lime juice 1/2 cups lime juice
  • 1 cup sweetened tamarind concentrate
  • 100 grams dried apricots, dark
  • 5 teaspoons vegetable oil 5 teaspoons vegetable oil
Preparation
2h 30 mins
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  • In a deep bowl, mix the rice, ground meat, allspice, cinnamon, and pine nuts.
  • Mix well and season with salt and pepper.
  • Remove the grape leaves from their container and discard the water.
  • Take a grape leaf and place a spoonful of the meat and rice mixture inside, roll the leaf ensuring to tuck the sides in so they are sealed.
  • In a large pot, heat the oil and fry the grape leaves for 10 minutes.
  • Add the tamarind, 1 cup of water, lemon juice, and apricots, place a heavy plate over the leaves to keep them in place and cover the pot.
  • Cook for 45 minutes making sure it doesn’t run out of broth.
  • Remove the leaves from the heat and place in a glass container.
  • Cook the leaves in the oven at 180 degrees Celsius for 10 more minutes to finish glazing.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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