Moroccan Stuffed Grape Leaves with Lamb
These grape leaves are stuffed with rice, ground lamb, and pine nuts. The secret of this moroccan version is baharat, a special blend of several spices including cumin, cinnamon, and allspice, which makes the filling aromatic and layered with flavors. Serves 4 to 6
– 1 cup uncooked white or brown sticky rice
– 1 pound ground lamb
– 1/2 cup roasted pine nuts
– 1/2 bunch cilantro, chopped
– 1 teaspoon sweet paprika
– 1 medium onion, chopped
– 1 teaspoon ground cumin
– 1 teaspoon baharat (or allspice)
– 1/2 teaspoon salt
– 1/2 teaspoon pepper
– 1 large jar grape leaves
– 1 cup water
– 3 tablespoons olive oil
– 1 lemon, cut into wedges
1. Cook the rice according to the directions on the package.
2. Combine the rice with the lamb, pine nuts, cilantro, paprika, onion, cumin, baharat, salt and pepper in a mixing bowl.
3. Remove the grape leaves from the jar and wash.
4. Cut the stem from each leaf and lay the leaf from a flat surface.
5. Using an ice cream scoop, place one scoop of the meat mixture in the middle of each grape leaf. Fold in the sides and roll to close.
6. Place each leaf in an oiled baking dish, seam side down drizzle with olive oil and water, cover the dish, and bake for 40 minutes.
7. Serve with lemon wedges.
The Petite Gourmande
© 2016 by Ruth Barnes, all rights reserved