Meat Filling for Grape Leaves, Cabbage Leaves, Peppers, and Tomatoes

Name: Meat Filling for Grape Leaves, Cabbage Leaves, Peppers, and Tomatoes
Prep time: 30 min
Total time: 30 min
Yield: Makes enough to fill 4 to 6 large tomatoes or peppers, 8 or more cabbage leaves, or up to 30 or so grape leaves
Cuisine: Middle East
Ingredients: ¾ pound ground lamb, preferably from the shoulder; ½ cup chopped fresh parsley leaves; ½ cup chopped fresh dill leaves; Zest of 1 lemon, minced; ¼ teaspoon ground allspice; ½ teaspoon ground cumin; ¼ teaspoon ground cinnamon; ¾ pound ground lamb, preferably from the shoulder; Salt and black pepper to taste; 1 large onion, chopped; ¼ cup long-grain rice; Salt and black pepper to taste; 2 tablespoons butter or extra virgin olive oil; 2 tablespoons butter or extra virgin olive oil

Preparation info

Makes enough to fill
4 to 6
large tomatoes or peppers, 8 or more cabbage leaves, or up to 30 or so grape leaves

Difficulty
Easy
Ready in
30 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

The more-or-less standard meat filling for stuffed vegetables, made with a lot of herbs and spices. It’s so delicious that you can bake the vegetables with no sauce around them, as in the recipe, or use one of the preparations. You can add pine nuts and currants to this mixture if you like or make the vegetarian version that follows.

Ingredients

Middle East
Side dish
Gluten-free

Ingredients

Method