Stuffed vine leaves filled with sweetly spiced lamb, fennel and rice, gently braised in a fragrant tomato and ginger sauce. An elegant Middle Eastern centrepiece.
These stuffed vine leaves with lamb, tomato and sweet spices are a labour of love worth every minute — tender parcels of spiced lamb and rice braised over fennel in a fragrant tomato sauce. Warm with clove and cinnamon and brightened with herbs, they're elegant and deeply flavoured. A beautiful dish to make slowly and share.
Prep 45 min
Cook 90 min
Total 135 min
Hard
- 2 tbsp Olive Oil
- 4cm piece finely chopped Ginger
- 1 tsp Caster Sugar
- 50 Vine Leaves
- 1 large Fennel Bulb
- 400g Lamb Mince
- 1 medium Onion
- 1 small peeled and coarsely grated Potatoes
- 2 tbsp Basmati Rice
- 2 tbsp Chopped Parsley
- 2 tbsp chopped Coriander
- 1 tbsp Lemon Juice
- 2 cloves Garlic
- ½ tsp ground Clove
- ½ tsp ground Cinnamon
- 2 medium Tomatoes
Tags:
SweetVideo
Preparation
- Use pickled vine leaves preserved in brine — small, delicate leaves are best. Drain them, immerse in boiling water for 10 minutes, then leave to dry on a tea towel. Trim any large leaves to roughly 12 x 12cm and remove the stalks.
- For the filling, put all the filling ingredients except the tomatoes in a bowl. Halve the tomatoes, coarsely grate into the bowl (discarding the skins), add ½ tsp salt and some black pepper, and stir. Leave for up to a day, then gently squeeze with your hands and drain away any juices before using.
- For the sauce, heat the oil in a medium pan, add the ginger and garlic, and cook for a minute or two without burning, then add the tomato, lemon juice and sugar. Season and simmer for 20 minutes.
- Meanwhile, line the base of a wide, heavy saucepan with any torn leaves. Trim the fennel, cut vertically into 0.5cm slices, and spread over the base to cover.
- Lay a prepared vine leaf veiny-side up, place two teaspoons of filling at the base in a small strip, fold the sides over, and roll tightly into a cigar shape. Place seam-down in the pan and repeat, packing them tightly in lines or circles (in two layers if needed).
- Pour the sauce over the leaves (adding water just to cover if needed), place a plate on top to weigh them down, then cover with a lid. Bring to the boil, reduce the heat, and cook at a bare simmer for 70 minutes, until most of the liquid has evaporated.
- Leave to cool a little — they're best served warm. Serve a few vine leaves and fennel slices with warm rice, spoon over the braising juices, and garnish with coriander.
Tips from the ZestyPlate Kitchen
- Blanch and dry the vine leaves first so they're pliable and easy to roll.
- Don't overfill — a small strip of filling rolls into neat, tight cigars.
- Pack the rolls snugly in the pan and weigh them down so they don't unravel.
- Cook at a bare simmer so the leaves stay tender and the filling cooks through.
Frequently Asked Questions
Look for jarred vine leaves preserved in brine in Middle Eastern and Mediterranean shops. Rinse and blanch them before using.
Yes — they're delicious warm or at room temperature and keep well, so they're great made ahead for gatherings.
It cushions the rolls from the direct heat so they don't catch or burn, and the fennel adds lovely flavour to the dish.
Yes — fill them with rice, herbs, pine nuts and currants instead of lamb for a classic meat-free dolma.
