Stuffed Vine Leaves for Ramadan
Ingredients
- 1 kg vine leaves
- 10 small zucchini
- 10 small eggplant
Filling
- 500g ground meat
- 4 cups short grain rice
- 1 large chopped onion
- 2 teaspoons salt
- 2 teaspoons mixed spices
- 1 teaspoon ground cardamom
- 1 teaspoon turmeric
- 1/4 cup corn oil
Meat preparation
- 1 lamb thigh piece
- 2 large sliced tomatoes
- 3 medium sliced onions
- 1/2 cup tomato paste
- 2 teaspoons salt
- 2 teaspoons mixed spices
Preparation
Mix all the filling ingredients together to prepare the stuffing.
Stuff the vine leaves, zucchini, and eggplant with the filling mixture.
In a large pot, layer the sliced onions and tomatoes.
Add the lamb thigh piece on top of the layers.
Pour in a mixture of tomato paste, water, salt, and mixed spices to create a sauce.
Arrange the stuffed vegetables and vine leaves in the pot.
Bring to a boil, then reduce heat and simmer until fully cooked.
