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    Wednesday, June 03, 2015

    Upside-down grape leaves and lamb chops recipe


    3 Tablespoons olive oil
    1/2 kilo lamb chops
    1 jar grape leaves
    2 cup medium grain rice (Egyptian rice)
    1 large onion, chopped
    1/2 cup parsley leaves, chopped
    1/4 cup chopped dill, chopped
    2 large tomatoes, chopped
    4 tablespoons tomato paste
    1/2 teaspoon chili pepper(optional)
    1 teaspoon ground spices (cumin,mint,nutmeg)
    4 Tablespoons olive oil
    2 cups hot chicken stock
    1/4 cup lemon juice
    sliced tomato and lemon wedges for garnish 


    - Heat oil in a saucepan over a medium heat, brown lamb chops for few minutes, season with salt and pepper and set aside.
    - Rinse grape leaves and drain.
    - Wash rice, rinse and drain, add onion, herbs, tomato, 2 spoon of tomato paste.
    - Season mixture with salt, pepper and other spices, add 2 spoons of oil and mix.
    - Lay grape 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, and then roll up firmly but not too tight into a cylinder shape.
    - Line bottom with lamb chops.
    - Layer rolled leaves in the pot in circular way.
    - Mix 2 cups of stock with lemon juice, oil and remaining tomato 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.
    - Let cool before serving and garnish with sliced tomato and lemon wedges.

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    Item Reviewed: Upside-down grape leaves and lamb chops recipe Rating: 5 Reviewed By: Mrs. Chef
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