Fasting of à la Julia is over; almost forty days have passed since migrating to Canada. Well, just to point out the influence of the Lebanese Diasporas in Montreal, here’s a dish that literally is everywhere being sold in supermarkets, food courts,  fancy restaurants. The vegetarian version can also be found in cans (which is called the Greek dolmades)

preparation: 1 hr | cooking: 45 min | difficulty: ★★★★★

© 2010 Tony El Batal

© 2010 Tony El Batal

serving portion: 4 persons

ingredients

• ---

• 500g fresh vine leaves

• ---

• 500g lamb cutlets

• ---

• 160 gr washed rice

• ---

• 300 gr minced meat

• ---

• 1 tsp 7 spices

• ---

• 1/2 tsp black pepper

• ---

• 1/2 cup lemon juice

• ---

• 35gr salt

• ---

• 600 gr water

• ---

directions

1. Place the cutlet ribs in the bottom of a deep cooking pan.

---

2. To prepare the stuffing, mix together in a bowl the meat, washed rice, 7 spices and black pepper.

---

3. Add the leaves to boiling water in batches until leaves are tender.

---

4. For the stuffing technique please check the below illustrations.

---

5. Once you are done with the stuffing, cover the vine leaves with water; Cook on high heat for 15min add the lemon, then lower the heat and simmer for 30min or till the vine leaves are well cooked.

---

illustrations

tips

1. Best served with natural yoghourt.

---