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Early June in NJ brings the bloom of so many beautiful flowers, as well as soft, new leaves on grapevines. My daughter and I harvested these leaves at a nearby stream for this recipe! This version of stuffed grape leaves combines lamb with tart lemon, soft rice, and bold flavors like allspice and garlic. The dish is completed with a side of dairy free yogurt sauce and hummus.

30 minutes

Difficulty:

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Show nutritional information

This is our estimate based on online research.
Calories:	94
Fat:	3 g
Carbohydrates:	12 g
Protein:	5 g
Cholesterol:	8 g
Sodium:	109 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by _trust_your_gut

Serves: 30

Ingredients

filling

1 lb Ground Lamb
1.5 cups Jasmine Rice, pre cooked
1 Tbsp ground Allspice
1 Tbsp Garlic Powder
0.5 Tbsp Himalayan Pink Salt
2 Tbsp Mint Leaves, chopped, fresh

cooking broth

1 cup Hot Water
.5 cups Lemon Juice
10 cloves Garlic
2 whole Lemon, skin only
1 Tbsp Olive Oil

dipping sauce

0.5 cup Coconut Milk Yogurt, plain, Culina brand
0.5 tsp Garlic Salt
0.5 tsp dried Dill

leaves

30 whole Grape Leaves

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

- combine lamb, rice, and spices.
- spoon 1/2 - 1 tbsp of mixture into each grape leaf and roll tightly
- sautee garlic in a medium pot or Dutch oven.
- add rolled leaves into the pot so they are close together.
- add lemon juice, water, additional garlic and lemon skins.
- boil on medium heat for 30 minutes.
- tip* place an oven safe dish directly on top of leaves while cooking so they are less likely to unroll*
- allow to cook then drain remaining liquid.
- serve with a drizzle of extra olive oil, salt, lemons wedges, and yogurt sauce or hummus.
- enjoy!