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Grape Leaves Stuffed with Lamb and Fresh Herbs
Source: dLife

Ground lamb, rice, fresh herbs and spices combine together in this wonderful dish that can be served as part of an appetizer platter or main course.

Rating:
Prep Time: 45 minutes
Cook Time: 60 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 381.3
Total Carbs 21.6 g
Dietary Fiber 2.8 g
Sugars 4.1 g
Total Fat 24.8 g
Saturated Fat 10.7 g
Unsaturated Fat 1.8 g
Potassium 297.1 mg
Protein 18.0 g
Sodium 208.8 mg
Dietary Exchanges
4 Fat , 1 Vegetables , 2 1/2 Meat , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

1 1/2 lb  ground lamb
3 each  medium onions
1 cup  brown basmati rice
1 tsp  sea salt
1 tsp  black pepper
1 tsp  ground cinnamon
1 1/2 tsp  ground allspice
0 1/4 cup  fresh dill weed
2 oz  fresh mint
1 1/2 oz  pine nuts
3 tbsp  dried currants
1 lb  grape leaves
1 each  fresh lemons
1 tbsp  butter
Directions
  1. Combine the lamb, onions, rice, salt, pepper, cinnamon, allspice, dill, mint, and, if using, pine nuts and/or currants. Stir in 1/4 cup water and mix well.
  2. Drain the brine from the jar of grape leaves. Rinse the leaves well. Lay out on paper towels and pat dry.
  3. Place a heaping tablespoon of meat and rice mixture in the center of a leaf's dull side.
  4. Roll the leaf tightly, folding the edges over and rolling toward the point of the leaf.
  5. Cover the bottom of a Dutch oven or a large saucepan with the torn leaves.
  6. Arrange the rolls in layers on top of the torn leaves. Pour water over the rolls until just covered. Drizzle with lemon juice and melted butter.
  7. Cover the saucepan and cook over low heat for 1 hour and 15 minutes.
  8. Remove from heat and keep covered until time to serve. Serve warm.

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