Etli Yaprak Sarma (Vine Leaves Stuffed with Lamb and Rice)
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Ingredients
- 250 g vine leaves in brine
- 300 g lamb mince
- 100 g short grain rice
- 1 onion
- 1 tbsp tomato purée
- 1 tsp dried mint
- 1 lemon, juiced
- 300 ml lamb stock
Nutrition (per serving)
- Calories
- 313 kcal
- Protein
- 17.8 g
- Carbohydrate
- 26.4 g
- of which sugars
- 3.7 g
- Fat
- 14.3 g
- of which saturates
- 6.5 g
- Fibre
- 4.1 g
- Salt
- 4.19 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the vine leaves well under cold water and pat dry.
- 2
Mix the lamb mince, short grain rice, grated onion, tomato purée and dried mint in a bowl and season well.
- 3
Lay a vine leaf flat, vein-side up, place a teaspoon of the lamb mixture near the stem end, and roll up tightly into a small cigar shape. Repeat with the remaining leaves and filling.
- 4
Pack the rolls tightly into a pan, pour over the lamb stock and lemon juice, and weigh down with a small plate.
- 5
Cover and simmer gently for 45 minutes until the lamb and rice are cooked through.
- 6
Serve warm.
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