🍽️ Stuffed Grape Leaves

Name: Stuffed Grape Leaves
Total time: 30 min
Yield: 4 servings
Ingredients: 2 shallots (finely chopped); 1 tbsp sesame oil; 300 g lamb mince; 3 tbsp tomato paste; 100 g cooked rice; 1 egg yolk; salt; pepper (freshly ground); 20 grape leaves (from the brine at the Greek or Turkish shop); juice of one lemon; 200 g olives (black and green)

132 kcal · 30 min · 4 servings

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Ingredients

2 shallots (finely chopped)
1 tbsp sesame oil
300 g lamb mince
3 tbsp tomato paste
100 g cooked rice
1 egg yolk
salt
pepper (freshly ground)
20 grape leaves (from the brine at the Greek or Turkish shop)
juice of one lemon
200 g olives (black and green)

Instructions

1. Sauté shallots in sesame oil, stir in minced meat and cook until crumbly. Add tomato paste and sauté briefly, then mix in rice and egg yolk, seasoning everything with salt and pepper.
2. Rinse the grape leaves under cold water and pat dry, stack two leaves on top of each other, using only one for very large leaves.
3. Place the filling on the grape leaves, fold the sides inward, and roll them up.
4. Place the rolled grape leaves in a small casserole, drizzle with lemon juice, cover with water, and simmer covered for 30 minutes, then cook uncovered for an additional 10 to 15 minutes until most of the liquid has evaporated.
5. Let the grape leaves cool in the remaining cooking liquid. Serve garnished with olives.

Nutrition per serving

kcal: 132
Protein: 8 g · Fett/Fat: 6 g · Carbs: 10 g