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

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• 500g (17.64 oz) fresh vine leaves

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• 500g (17.64 oz) lamb cutlets

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• 160 gr washed rice

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• 300 gr minced meat

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• 1 tsp 7 spices

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• 1/2 tsp black pepper

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• 1/2 cup lemon juice

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• 35gr salt

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• 600 gr water

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directions

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

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

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

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

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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.

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illustrations

tips

1. Best served with natural yoghourt.

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