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Lamb-Stuffed Grape Leaves with Tomato and Fennel

Middle Eastern · Dinner · Medium

Lamb-Stuffed Grape Leaves with Tomato and Fennel

Total
2 hr 35 min
Prep
1 hr
Serves
6
Calories
345
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Tender grape leaves wrap lamb, rice and warm spices over a bed of fennel. Ginger-tomato sauce seeps between the rolls as they simmer.

A fennel-lined pot gives Lamb-Stuffed Grape Leaves with Tomato and Fennel an aromatic base and protects the bottom rolls. Finely grated potato lightens the lamb filling as the small amount of rice absorbs the braising juices.

Rinse brined leaves and trim tough stems before rolling. Fold snugly but leave a little room for the rice to expand; a small plate holds the bundles in place during the gentle simmer.

SavoryTangyHerbyMake AheadGluten-freeDairy-freeNut-freeEgg-free

Method

  1. Soak grape leaves in hot water for , then rinse, drain and trim stems. Mix ground lamb, onion, potato, rice, parsley, cilantro, 1 tbsp lemon juice, half the garlic, cloves, cinnamon, grated fresh tomatoes, salt and black pepper.

  2. Heat olive oil in a saucepan over medium heat. Cook ginger and remaining garlic for , then add crushed tomatoes, sugar and remaining lemon juice. Simmer for until slightly thickened.

  3. Line a wide heavy pot with torn grape leaves and the sliced fennel bulb. Lay intact leaves vein-side up, place about 2 tsp filling near each base, fold in the sides and roll snugly. Pack seam-side down in the pot.

  4. Pour tomato sauce and measured water over the rolls. Set a small heatproof plate on top, cover and bring to a gentle simmer. Cook over low heat for until the leaves and rice are tender and the filling reaches 160°F.

  5. Remove from the heat and rest for . Lift off the plate carefully and serve the rolls with fennel and spoonfuls of sauce.

Forkue tips

  • Use medium leaves roughly 5 inches across; overlap two small ones or trim very large leaves to avoid thick bundles.

Storing and reheating

Refrigerate in the sauce for up to 3 days. Reheat covered over low heat with a splash of water; lift the rolls gently with a spoon.

Kitchen gear

Wide heavy potTop picks on AmazonHeatproof plateTop picks on AmazonSaucepanTop picks on Amazon
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Nutrition per serving, estimated

345Calories
18gProtein
24gCarbs
20gFat

Lamb-Stuffed Grape Leaves with Tomato and Fennel: FAQ

Can I prepare the rolls ahead?

Yes, assemble them in the pot and refrigerate for up to a day before cooking. Add the sauce just before bringing them to a simmer.

Why did my grape leaves split?

Too much filling or very tight rolling leaves no room for rice to swell. Use small spoonfuls and fold the leaves without stretching them.

How do I store and reheat Lamb-Stuffed Grape Leaves with Tomato and Fennel?

Refrigerate in the sauce for up to 3 days. Reheat covered over low heat with a splash of water; lift the rolls gently with a spoon.

How long does Lamb-Stuffed Grape Leaves with Tomato and Fennel take?

About 2 hr 35 min in total: 1 hr prep and 1 hr 35 min cooking.

What do I need to make Lamb-Stuffed Grape Leaves with Tomato and Fennel?

The key ingredients are grape leaves, fennel bulb, ground lamb, onion, potato and basmati rice, plus pantry basics.

Any tips for Lamb-Stuffed Grape Leaves with Tomato and Fennel?

Use medium leaves roughly 5 inches across; overlap two small ones or trim very large leaves to avoid thick bundles.

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