Stuffed grape leaves with lamb chops

Serves: 6 people

Ingredients

• Grape leaves: 500g

• Lamb feathers : 1–1.2 kg

• Short/Egyptian rice: 2 cups (washed)

• Onion: 1 chopped + Tomato: 1 chopped + Parsley and Dill (as desired)

• Spices: Salt, pepper, mixed spices, mild cinnamon

• Beef broth/water: 3–4 cups

• Lemon juice: 1/3 cup + lemon slices

Preparation method

(1) Boil the grape leaves lightly if they are tough.

(2) Season the ribs with salt, pepper and spices, and quickly fry them in a pan.

(3) Mix the rice with the onions, tomatoes, vegetables and spices.

(4) Wrap the grape leaves with the filling and arrange them in a pot.

(5) Place the ribs on top of the grape leaves, and add the broth + lemon juice.

(6) Cook over low heat for 60–75 minutes until the rice and ribs are cooked.

Chef Meat & More Notes

• Do not overfill the paper with rice stuffing so that it does not burst.

• Serve it with milk/yogurt.

Recipe by Chef Meat & More

Chef Meat and More