Stuffed Grape Leaves with Ground Lamb
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(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
132
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 132 cal. | (6 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 11.2 μg | (19 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 227 mg | (6 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 82 mg | |||
| Cholesterol | 50 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
10
- Ingredients
- 2 shallots (finely chopped)
- 1 Tbsp sesame oil
- 300 grams Ground lamb
- 3 Tbsps Tomato paste
- 100 grams cooked Rice
- 1 egg yolk
- salt
- freshly ground peppers
- 20 Grape leaves (in brine)
- lemons (juice)
- 200 grams Olives (black and green)
Preparation steps
1.
Saute the shallots in sesame oil, add the ground meat and fry until crumbly. Stir in the tomato paste, fry briefly, then mix in the rice and the egg yolks and season with salt and pepper.
2.
Rinse the vine leaves under cold water and pat dry. Arrange 2 vine leaves overlapping each other to make a large a sheet.
3.
Spread the filling on the leaves, turn in the sides and roll up tightly.
4.
Place the stuffed grape leaves in a small saucepan, drizzle with lemon juice, cover with water, cover the pot and simmer for 30 minutes. Remove the lid and cook for another 10-15 minutes, until almost all of the liquid evaporates.
5.
Set aside to cool in the remaining cooking liquid. Serve with olives.
