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Ingredients

1 ½ pounds ground lamb 2 medium onions, finely chopped ⅔ cup long grain white rice ⅔ cup pine nuts 1 teaspoon salt ¼ teaspoon pepper 1 teaspoon chopped fresh mint 1 (8 ounce) jar grape leaves, drained and rinsed 1 ½ cups water

Nutrition Info

321 calories carbohydrate: 20.6 g cholesterol: 56.9 mg fat: 18 g fiber: 1.2 g protein: 20 g saturatedFat: 5.8 g servingSize: - sodium: 1151.8 mg sugar: 1.5 g transFat: : - unsaturatedFat: : -

Mix the lamb, onions, rice, pine nuts, salt, pepper, and mint into a bowl until evenly combined. Gently open up a grape leaf, and place rib-side down onto your work surface. Place a rounded tablespoon of the meat mixture into the center of the grape leaf. Fold the bottom of the leaf over the meat, fold in the sides, and roll into a tight cylinder. Place the rolled grape leaf into a large skillet, seam-side down. Repeat with remaining grape leaves, packing them in a tight, single layer.
Pour the water into the skillet, and bring to a simmer. Reduce heat to medium-low, cover, and simmer until the rice is tender, 50 to 55 minutes. Check occasionally and add more water if needed. Pour off water before serving.

8 servings

This is a delicious variation of a common Middle Eastern dish using grape leaves stuffed with lamb and a variety of seasonings.