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Meat Stuffed Grape Leaves Recipe
|Olive oil||2 Tablespoon|
|Ground lamb||2 Pound|
|Chopped onions||1 1⁄2 Cup (24 tbs)|
|Canned tomato sauce||15 Ounce (1 Can)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Currants||1⁄4 Cup (4 tbs)|
|Pine nuts||1⁄2 Cup (8 tbs)|
|Risotto||2 Cup (32 tbs) (1 Recipe)|
|Grape leaves||2 Quart (Two 1 Quart Jars)|
Serving size: Complete recipe
Calories 6686 Calories from Fat 3002
% Daily Value*
Total Fat 339 g521.4%
Saturated Fat 106.7 g533.3%
Trans Fat 0 g
Cholesterol 662.2 mg
Sodium 2958.6 mg123.3%
Total Carbohydrates 685 g228.5%
Dietary Fiber 234.9 g939.7%
Sugars 162.3 g
Protein 308 g616.7%
Vitamin A 10529.8% Vitamin C 537%
Calcium 721.9% Iron 418.6%
*Based on a 2000 Calorie diet
Add lamb; cook over medium heat, stirring constantly, until lamb loses red color.
Add onions; cook, stirring, until lamb is lightly browned.
Add tomato sauce, lemon juice, parsley, currants, pine nuts, cinnamon, paprika and allspice; mix well.
Reduce heat; simmer until most of liquid has evaporated.
Stir in Risotto until well mixed; cool.
Wash grape leaves in hot water.
Cut off stems; open leaves.
Shape 1 to 2 teaspoons lamb mixture, according to the size of leaves, into rolls; place near stem ends of leaves.
Fold over sides of leaves; roll up from stem end.
Grease large casserole heavily with olive oil.
Place layer of grape leaves over bottom of casserole in layers; cover casserole.
Bake in preheated 350Â°F oven 45 minutes.