Braak
(Stuffed Vine Leaves) Recipe
Origin: Libya Period: Traditional
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Ingredients:
1 packet vine (grape) leaves in brine
90g raw rice
1 tsp dried mint
120ml lemon juice
3 tomatoes, finely chopped
1/2 tsp salt
225g lamb meat (leg or shoulder preferably)
1/2 tsp black pepper
1 bunch coriander (cilantro), finely chopped
1 tbsp tomato purée
2 spring onions, finely chopped
120ml olive oil
Braak
(Stuffed Vine Leaves) Preparation:
Method:
Chop the lamb as finely as you can then combine in a bowl with the onion, coriander, tomatoes, rice, salt, mint, pepper, coriander, tomato purée, lemon juice and olive oil. Use the mixture to stuff the vine leaves then wrap the leaf about the filling so that a neat package is formed. Place in the base of a tagine or heat-proof casserole so that the open end of the vine leaf package is down. Pack the vine leaf parcels as closely together as you can to prevent opening.
Add a little water and cover. If using a tagine cook on a low flame on the stove-top. If using a casserole dish place in an oven pre-heated to 130°C and bake for 1 hour. Increase the temperature to 180°C (add more water if needed) then cook for another 20 minutes, or until the rice is tender. Serve hot.
Read: Recipe Articles and Reviews
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More African recipes... More North African recipes... More recipes for starters... More Traditional recipes... More Rice recipes... More recipes for Meat... More recipes for Pies and Tarts... More recipes for Greens... More recipes for Lamb... More recipes for Carbohydrate Staples... More steaming recipes...
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Other recipes with meat and greens as primary ingredients:
Curried Beef Gratin
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