Cumin-lamb-stuffed Grape Leaves Recipe
tzatziki, bulgarian feta, warm chickpeas, radish, dill
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Ingredients
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Filling and Grape Leaves
Method
Preparation of Filling and Rolling
- 1
Cooking the Filling
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, stirring until the onion becomes translucent, about 5 minutes.
- 2
Combine Ingredients
In a large mixing bowl, combine the cooked rice, ground lamb, cumin powder, paprika, salt, and black pepper. Add the cooked onion and garlic once they are ready, mixing well until all ingredients are thoroughly combined.
- 3
Prepare Grape Leaves
If using jarred grape leaves, rinse them under cold water to remove excess brine. If using fresh, blanch them in boiling water for 1-2 minutes until softened. Lay the leaves flat on a clean surface.
- 4
Stuff and Roll
Place about 1-2 tablespoons of filling at the base of each grape leaf. Fold the sides over the filling and roll it up tightly from the base to the tip. Repeat with the remaining leaves and filling.