Lamb And Rice Stuffed Grape Leaves

• 30 None preserved grape leaves, drained
• 1/2 cup long-grain white rice
• 3.5 oz ground lamb
• 1/2 None small yellow onion, peeled and finely chopped
• 1 tbsp pine nuts
• 1 tsp dried mint
• 1/2 tsp baharat (Middle Eastern spice mix)
• 1 tbsp olive oil
• 1 tbsp lemon juice
• None None Plain yogurt, to serve
• None None Flatbread, to serve (optional)

1. Place the leaves in a large bowl, cover with cold water and leave to stand for 5 mins. Drain. Rinse the leaves in cold water and drain well.
2. Meanwhile, wash the rice in a small bowl until the water is clear. Drain well. Combine the rice, lamb, onion, pine nuts, mint and baharat in a small bowl.
3. Place the leaves, vein-sides up, on a clean work surface. Place a teaspoon of lamb filling on the bottom half of each leaf. Roll up firmly, folding in the sides to enclose filling.
4. Pack the rolls tightly over the base of a large saucepan in a single layer. Combine the oil, lemon juice and 1 cup of water in a bowl. Pour over the rolls. Weigh the rolls down with a heatproof heavy plate.
5. Cover, then bring to a boil over medium-high heat. Reduce the heat to low and simmer for 1 hour, until cooked through and tender. Allow to cool in the pan. Serve at room temperature with yogurt and flatbread, if desired.

preserved grape leaves, longgrain white rice, ground lamb, yellow onion, nuts, mint, baharat, olive oil, lemon juice, yogurt, flatbread

Taken from recipes-plus.com/api/v2.0/recipes/29460 (may not work)