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May’s Stuffed Vine Leaves With Mint Labne

May’s Stuffed Vine Leaves With Mint Labne


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If using preserved vine leaves, soak them well, then rinse and pat dry.

Fresh vine leaves should be blanched in boiling water for 30 seconds and refreshed in cold water.

Wash the rice and mix it with the lamb, spices, salt and pepper.

Lay the vine leaves out on a work surface, vein side up, and slice out the stems.

Place a spoonful of the filling across the base of the leaf.

Roll it over once, fold in the sides, and continue to roll it into a neat sausage shape.

The stuffed vine leaves should be around the size of your little finger — don’t roll them too tightly or they will burst during the cooking.

Continue stuffing and rolling until the filling is all used.

Lay the lamb chops on the bottom of a heavy-based casserole dish, then pack the vine leaves in tightly on top, stuffing the garlic cloves in among them.

Pour in the water and lemon juice, and place a plate on top to keep them submerged in the liquid.

Slowly bring to the boil, then lower the heat and simmer gently for an hour.

The vine leaves can be eaten hot, warm, or even cold.

If serving them hot, carefully take them out of the pot and arrange them in a pile on a serving dish.

Lay the lamb alongside to be eaten with or after the vine leaves.

If you plan to eat the dish cold, cool everything completely in the casserole dish.

The whole thing will solidify into a lump.

When cold, run a knife around the side of the dish, then invert it, a bit like a cake, onto a serving dish and allow everyone to help themselves.

Hot, cold, or warm, serve the vine leaves and chops with plenty of mint labne.


May's stuffed vine leaves from Malouf: New Middle Eastern Food by Greg Malouf and Lucy Malouf

Are you sure you want to delete this recipe from your Bookshelf? Doing so will remove all the Bookmarks you have created for this recipe.

  • ground allspice
  • ground cinnamon
  • medium grain rice
  • garlic
  • lamb chops
  • lemons
  • minced lamb
  • vine leaves

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.


May's stuffed vine leaves from Malouf: New Middle Eastern Food by Greg Malouf and Lucy Malouf

Are you sure you want to delete this recipe from your Bookshelf? Doing so will remove all the Bookmarks you have created for this recipe.

  • ground allspice
  • ground cinnamon
  • medium grain rice
  • garlic
  • lamb chops
  • lemons
  • minced lamb
  • vine leaves

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.


May's stuffed vine leaves from Malouf: New Middle Eastern Food by Greg Malouf and Lucy Malouf

Are you sure you want to delete this recipe from your Bookshelf? Doing so will remove all the Bookmarks you have created for this recipe.

  • ground allspice
  • ground cinnamon
  • medium grain rice
  • garlic
  • lamb chops
  • lemons
  • minced lamb
  • vine leaves

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.


May's stuffed vine leaves from Malouf: New Middle Eastern Food by Greg Malouf and Lucy Malouf

Are you sure you want to delete this recipe from your Bookshelf? Doing so will remove all the Bookmarks you have created for this recipe.

  • ground allspice
  • ground cinnamon
  • medium grain rice
  • garlic
  • lamb chops
  • lemons
  • minced lamb
  • vine leaves

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.


May's stuffed vine leaves from Malouf: New Middle Eastern Food by Greg Malouf and Lucy Malouf

Are you sure you want to delete this recipe from your Bookshelf? Doing so will remove all the Bookmarks you have created for this recipe.

  • ground allspice
  • ground cinnamon
  • medium grain rice
  • garlic
  • lamb chops
  • lemons
  • minced lamb
  • vine leaves

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.


May's stuffed vine leaves from Malouf: New Middle Eastern Food by Greg Malouf and Lucy Malouf

Are you sure you want to delete this recipe from your Bookshelf? Doing so will remove all the Bookmarks you have created for this recipe.

  • ground allspice
  • ground cinnamon
  • medium grain rice
  • garlic
  • lamb chops
  • lemons
  • minced lamb
  • vine leaves

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.


May's stuffed vine leaves from Malouf: New Middle Eastern Food by Greg Malouf and Lucy Malouf

Are you sure you want to delete this recipe from your Bookshelf? Doing so will remove all the Bookmarks you have created for this recipe.

  • ground allspice
  • ground cinnamon
  • medium grain rice
  • garlic
  • lamb chops
  • lemons
  • minced lamb
  • vine leaves

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.


May's stuffed vine leaves from Malouf: New Middle Eastern Food by Greg Malouf and Lucy Malouf

Are you sure you want to delete this recipe from your Bookshelf? Doing so will remove all the Bookmarks you have created for this recipe.

  • ground allspice
  • ground cinnamon
  • medium grain rice
  • garlic
  • lamb chops
  • lemons
  • minced lamb
  • vine leaves

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.


May's stuffed vine leaves from Malouf: New Middle Eastern Food by Greg Malouf and Lucy Malouf

Are you sure you want to delete this recipe from your Bookshelf? Doing so will remove all the Bookmarks you have created for this recipe.

  • ground allspice
  • ground cinnamon
  • medium grain rice
  • garlic
  • lamb chops
  • lemons
  • minced lamb
  • vine leaves

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.


May's stuffed vine leaves from Malouf: New Middle Eastern Food by Greg Malouf and Lucy Malouf

Are you sure you want to delete this recipe from your Bookshelf? Doing so will remove all the Bookmarks you have created for this recipe.

  • ground allspice
  • ground cinnamon
  • medium grain rice
  • garlic
  • lamb chops
  • lemons
  • minced lamb
  • vine leaves

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.



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