Stuffed Vine Leaves
This classic Middle Eastern mezze is easy to make and bursting with flavor.
Ingredients
- 1 pinch saffron
- 1 jar vine leaves in brine
- 500g ground lamb
- 1 cup rice, soaked
- ½ tsp Lebanese Seven Spice or Aleppo Seven Spice
- 1 small onion, finely chopped
- ½ cup water
- 1 kg skinned tomatoes
- Few lamb bones
- 2 Tbsp butter
- salt
Method
-
1
In a small cup, place the saffron. Bruise the filaments with a spoon and pour 1 ¾ oz. boiling water on top.
-
2
Rinse grape leaves. Set aside.
-
3
In a bowl, mix the lamb, rice, chopped onion, salt, infused saffron, seven-spice blend, and water to make stuffing. -
4
Stuff grape leaves with this mixture. -
5
In a pan, brown the lamb bones in butter. -
6
In a saucepan, put half the tomatoes in the bottom and place stuffed grape leaves on top. -
7
Cover the grape leaves with the remaining tomatoes. -
8
Cover the saucepan and cook over low heat for ½ hour.
Serve hot.
