Stuffed Vine Leaves Recipe October 13 2014


  • 400g vine leaves
  • 250g lamb topside
  • 300g lamb mince
  • 11⁄2 cups short grain white rice
  • 1⁄2 onion (diced)
  • 2tbs vegetable oil
  • Juice of one lemon
  • Pinch mixed spice (‘baharat’)


  1. Rinse the vine leaves thoroughly to remove excess salt.
  2. Wash the rice & place in a bowl.
  3. Fry the onion in the oil slightly. Add the onion & mince lamb to the rice. Add the spices & mix well.
  4. Place the top side in the base of the saucepan.
  5. Place a vine leaf on the board with the stem facing up. Using your hand, place some of the rice mix onto the vine leaf (about 1 teaspoon).
  6. Fold the sides of the vine leaf towards the centre then roll the vine leaf forward from the base to the top. It should be tightly rolled.
  7. Place the rolled vine leaf on top of the top side. Continue rolling until all rice mixture is used.
  8. Cover the vine leaves with water. Add the lemon juice. Place a flat plate on top of the vine leaves to weigh them down.
  9. Let the vine leaves simmer for about 30 minutes.
  10. Vine leaves are ready when rice has become tender.
  11. To serve, tip the saucepan over onto a flat serving dish. Serve with tzaziki.