Stuffing Recipes

Lamb & Rice Stuffed Vine Leaves recipe

This is a traditional Greek dish, but the stuffing can also be used to stuff tomatoes, peppers and courgettes.


  • 500g minced lamb
  • 100g pine nuts
  • 125g white rice
  • 2 large onions
  • Bunch of fresh mint
  • Salt and pepper
  • 1 tsp. paprika
  • 1 tin of chopped tomatoes
  • 10-12 vine leaves
  • 400ml water


  1. Peel and finely chop the onions and roughly chop the mint.

  2. In a large bowl, mix together the minced lamb, nuts, rice, onions, mint, tomatoes, paprika and salt and pepper.

  3. Place the vine leaves stem down onto your work-surface. Place a large tablespoon of the lamb and rice mixture in the centre of the vine leaf and then fold the bottom of the leaf up and the sides in, then roll the leaf into a tight cylinder. Place the leaves seam-side down in a large, high-sided frying pan.

  4. Pour the water into the frying pan and turn the heat up to a simmer. Cover the mixture, turning the heat down slightly, and cook for about 50 minutes or until the rice is soft.

  5. If using this stuffing in vegetables instead of vine leaves, fry off the lamb, onions and pine nuts with the paprika, mint, and salt and pepper. Pour over the tomatoes and bring the mixture to a simmer. Whilst thatís cooking, boil the rice for about twenty minutes. Drain the rice and mix it into the stuffing. You can then stuff your vegetables with it, cooking them for about 20 minutes in a 190C oven.

Author: Laura Young

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Published: February 24, 2011
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Published by Starsol