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.
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
- In a large bowl, mix the rice, ground lamb, onion, pine nuts, parsley, mint, lemon juice, olive oil, cinnamon, salt, and pepper.
- 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.
- Fold the sides of the leaf over the filling, then roll it up tightly into a small cylinder.
- Repeat with the remaining grape leaves and filling.
- Place the stuffed grape leaves in a large pot in layers, then add water to cover the grape leaves.
- Place a plate on top of the grape leaves to keep them submerged, then cover the pot and simmer for 1 hour.
- 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