Bahraini Stuffed Grape Leaves With Rice And Lamb

Bahraini Stuffed Grape Leaves with Rice and Lamb is a traditional dish in Bahraini cuisine, known for its flavorful combination of tender lamb and aromatic rice wrapped in grape leaves.

Bahraini Stuffed Grape Leaves With Rice And Lamb

Ingredients

  • 1 cup long-grain rice
  • 1 lb ground lamb
  • 1 onion, finely chopped
  • 1/4 cup pine nuts
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 1 tsp ground cinnamon
  • Salt and pepper to taste
  • 1 jar grape leaves, drained and rinsed

Instructions

  1. In a large bowl, mix the rice, ground lamb, onion, pine nuts, parsley, mint, lemon juice, olive oil, cinnamon, salt, and pepper.
  2. Place a grape leaf on a flat surface, shiny side down. Place a small amount of the rice and lamb mixture in the center of the leaf.
  3. Fold the sides of the leaf over the filling, then roll it up tightly into a small cylinder.
  4. Repeat with the remaining grape leaves and filling.
  5. Place the stuffed grape leaves in a large pot in layers, then add water to cover the grape leaves.
  6. Place a plate on top of the grape leaves to keep them submerged, then cover the pot and simmer for 1 hour.
  7. Remove the stuffed grape leaves from the pot and let them cool before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
25g
Protein
15g
Fat
20g

Supplies

Large pot Plate

Tools

Knife Large bowl

Serving suggestions

Serve the Bahraini Stuffed Grape Leaves with Rice and Lamb with a side of yogurt and a fresh salad.

Tips & tricks

For a vegetarian version, you can substitute the lamb with cooked chickpeas and add extra spices for flavor.

Cost

$15