Ingredients:

Frozen or fresh grape leaves

200 g finely minced beef

2 cups Egyptian rice

Salt

1 teaspoon ground cinnamon

1 teaspoon seven-spice mix

1 teaspoon sweet paprika or ground red pepper

Juice of 4 lemons

1 kg lamb rib meat

4 tablespoons vegetable oil

Preparation:

Rinse grape leaves and blanch them in boiling water for a few minutes until just tender. Do not overcook as they will become fragile to roll.

Set leaves aside to cool. Meanwhile, prepare the filling.

Rinse the rice well and drain. Add the raw beef to the rice, mix with salt and spices.

Add about 2 tablespoons of the vegetable oil to the rice and mix the filling well.

Place a small spoonful of filling on each grape leaf and roll tightly, folding in the sides to prevent leakage during cooking.

In a pot, place about 2 tablespoons of vegetable oil, arrange the lamb rib pieces, and layer the stuffed grape leaves on top, packing them snugly.

When you run out of leaves, place a wide plate on top and press down to keep them from opening during cooking.

Add 2 cups of water (or more as needed to cover the leaves). Simmer on very low heat for about an hour. After the first hour, add the juice of 2 lemons and continue cooking on very low heat for another hour, then add the remaining lemon juice.

Keep an eye on the pot to prevent the water from drying out. Cook the lemony leaves for at least 4 hours; you may add more lemon juice if desired.

When the leaves are tender, invert the pot onto a wide serving dish, keeping some of the sour cooking liquid to yield juicy, tangy leaves that aren’t dry.

This lemony lamb rib grape leaves recipe comes from Sho Tabkhin Today’s kitchen.

For a tasty grape leaves and zucchini with oil recipe, click here: How to prepare grape leaves and zucchini with oil

#Health_Eating# Recipes #Grape_Leaves #Lamb #Sho_Tabkhin_Today

Lemon-Lamb Rib Grape Leaves (Slow-Braised)

Prep checklist

Cooking notes