grape leaves with lamb chops

Posted July 23, 2020
Serves: 8
Time: 120 mins

A true must in big oriental functions and feasts, but how did Sousou master the lamb chops that give the stuffed grape leaves all their awesomeness!


300 g minced meat

3 medium onions, diced

2 tablespoons oil

1 teaspoon black pepper

½ teaspoon cinnamon

1 teaspoon sumac

1¼ cups white rice

400 g grape leaves (fresh or frozen),

8 lamb chops

2 tablespoons lemon juice

2 tablespoons dry mint

salt to taste

How to Cook:

In a pan without oil, grill the lamb chops. Put aside.

In another pan, fry the onions with oil until they change color. Add the meat and stir until the water evaporates.

Then add black pepper, cinnamon, sumac and salt. Next, add the rice and mix well.

Soak the grape leaves in boiled water for 6 minutes. Open a leaf on the shining side and add one teaspoon of the meat mixture. Close both side and roll it. Repeat the same procedure with the rest of the grape leaves.

Place some grape leaves on the bottom of the pot. Then, place the lamb chops. Lay the stuffed grape leaves tightly next to each other on top of the chops. Repeat to get two or three layers. Add some of the dry mint between each layer. Then, cover with water.

Cook on the stove between 20 to 25 minutes or until the rice is done. Once it has finished cooking, spread the lemon juice over it.

Serve with yoghurt.

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