Ingredients
1/2 kg grape leaves
1 1/2 cup medium grain rice (Egyptian rice)
1 large onion, chopped
1/4 cup parsley leaves, chopped
1/4 cup chopped dill, chopped
2 large tomato, chopped
4 tablespoon tomato paste
Salt and pepper
1 teaspoon dried mint
6 tablespoon olive oil
1 onion, slices
3 cups chicken stock
1/4 cup lemon juice
1 leg of lamb (about 3 kg)
1/4 cup zaatar mixture
Mixed vegetable (carrot, onion, celery)
1 cup stock or water
1 1/2 cup medium grain rice (Egyptian rice)
1 large onion, chopped
1/4 cup parsley leaves, chopped
1/4 cup chopped dill, chopped
2 large tomato, chopped
4 tablespoon tomato paste
Salt and pepper
1 teaspoon dried mint
6 tablespoon olive oil
1 onion, slices
3 cups chicken stock
1/4 cup lemon juice
1 leg of lamb (about 3 kg)
1/4 cup zaatar mixture
Mixed vegetable (carrot, onion, celery)
1 cup stock or water
Method
-Rinse grape leaves under cold water, drain in a colander.
-Wash rice, drain, mix with onion, herbs, tomato and half the paste in a large bowl.
-Season with salt and pepper, mint and add 3 tablespoon oil, stir to combine.
-Line bottom of a pot with the sliced onion.
-Lay a leaf flat on a plate (shiny side down).
-Place about one to two teaspoon of the rice mixture near bottom of the leaf (stem end), the amount of stuffing will depend on the size of the leaves.
-Press stuffing into a small sausage-like shape.
-Fold the sides of the leaf over the filling toward the center, then roll up firmly but not too tight into a cylinder shape.
-Layer rolled leaves in the pot in circular way.
-Mix 2 cups of the chicken stock with the lemon juice, remaining oil and paste, season with salt and pepper.
-Add the liquid mixture to the pot,place a heatproof plate on top.
-Cook over medium high heat until boiling, cover, reduce heat and simmer for about 35 to 45 minutes or until leaves are tender.
-Preheat oven to 180 degrees.
-Debone the leg of lamb, leaving the shank bone, season with zaatar mixture and salt and pepper.
-Arrange grape leaves over meat, then fold meat and roll as cylinder and tie with a string.
-Place vegetables in a baking pan, add the remaining stock, season.
-Top with the meat, cover lightly with foil for about 90 minutes.
-Remove the foil and continue roasting for one more hour.
-Let the meat rest for 15 minutes before slicing.
-Wash rice, drain, mix with onion, herbs, tomato and half the paste in a large bowl.
-Season with salt and pepper, mint and add 3 tablespoon oil, stir to combine.
-Line bottom of a pot with the sliced onion.
-Lay a leaf flat on a plate (shiny side down).
-Place about one to two teaspoon of the rice mixture near bottom of the leaf (stem end), the amount of stuffing will depend on the size of the leaves.
-Press stuffing into a small sausage-like shape.
-Fold the sides of the leaf over the filling toward the center, then roll up firmly but not too tight into a cylinder shape.
-Layer rolled leaves in the pot in circular way.
-Mix 2 cups of the chicken stock with the lemon juice, remaining oil and paste, season with salt and pepper.
-Add the liquid mixture to the pot,place a heatproof plate on top.
-Cook over medium high heat until boiling, cover, reduce heat and simmer for about 35 to 45 minutes or until leaves are tender.
-Preheat oven to 180 degrees.
-Debone the leg of lamb, leaving the shank bone, season with zaatar mixture and salt and pepper.
-Arrange grape leaves over meat, then fold meat and roll as cylinder and tie with a string.
-Place vegetables in a baking pan, add the remaining stock, season.
-Top with the meat, cover lightly with foil for about 90 minutes.
-Remove the foil and continue roasting for one more hour.
-Let the meat rest for 15 minutes before slicing.
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