Ingredients:

  • 1 cup (200g) uncooked short-grain rice, rinsed
  • 1 lb (450g) ground lamb or beef
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup (60ml) olive oil
  • 1/4 cup (15g) fresh parsley, chopped
  • 2 tablespoons (30g) fresh dill, chopped
  • 1 teaspoon (5g) salt
  • 1/2 teaspoon (2g) black pepper
  • 1/2 teaspoon (2g) ground cinnamon
  • 1 jar (16 oz/450g) grape leaves in brine, rinsed and drained
  • 1 lemon, juiced (about 1/4 cup or 60ml)
  • 2 cups (480ml) chicken or vegetable broth

Instructions:

  1. In a skillet, heat olive oil and sauté onion and garlic until translucent.
  2. Mix in the ground meat, cooking until browned.
  3. Stir in rice, herbs, and spices until combined. Remove from heat and allow to cool.
  4. Carefully separate the grape leaves, trimming any tough stems.
  5. Place a small spoonful of the filling on each grape leaf and fold tightly.
  6. Roll from the base to the tip, tucking in the sides.
  7. Arrange the stuffed grape leaves in a single layer in a saucepan.
  8. Pour broth and lemon juice over the rolls, cover tightly, and simmer on low heat for about 1 hour.
  9. Allow grape leaves to rest for a few minutes before serving. Drizzle with olive oil and garnish with extra lemon if desired.