is a traditional eastern food from lebanon is a wine leaves stuffed with lamb mince meat and spices and rice served with grilled lamb chops and yogurt.


  • wine leaves :20 leaves

  • lamb mince meat:200g

  • rice :100g

  • gee or butter:1 table spoon

  • onion;1 chopped

  • garlic: 2 gloves

  • fresh mint:2 table spoon

  • cinnamon powder;punch

  • black pepper ;punch

  • saltpunch

  • cumin powder;punch

  • chicken stock

  • lamb chops :400g

  • potatoes;2 pieces


  • 1.

    For filling: mixe mince meat with the spices and gee and onions .

  • 2.

    Wine leaves washed and drain

  • 3.

    Cut the potatoes sliced and put in the buttonof the pot to avoid the wine leaves from berninig and sticking.

  • 4.

    Stuffed the wine leaves with the filling and roll them to form a cigar shapeand start put into the pot (layer)

  • 5.

    Finally add stock and fresh mint chopped and leave to boil for 45 min (low heat)

  • 6.

    Served with grilled lamb chops and little from the stock and yogurt.


choose baby wine leaves small and smooth is more soft and tender and will not take long time for cooking

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