Greek Stuffed Vine Leaves Recipe | MAGGI® Arabia

Greek Stuffed Vine Leaves

Vine leaves stuffed with fragrant rice and served with greek yogurt? And you think anyone will ever say no! Check out other recipes in MAGGI® Arabia for more cooking inspirations.


  • 3 tablespoons olive oil
  • 1 small or 100 g onion, finely chopped
  • 300 g minced lamb
  • 1 clove garlic, crushed
  • 1/4 teaspoon ground black pepper
  • 1 cube MAGGI® Chicken Bouillon
  • 3/4 cup or 150 g Egyptian rice
  • 2 tablespoons fresh dill, finely chopped
  • ¼ cup fresh parsley, finely chopped
  • 1 teaspoon fresh mint, finely chopped
  • 3 tablespoons pine seeds, roasted
  • 1/4 cup or 60 ml water
  • 50 pieces vine leaves
  • 1 cube MAGGI® Chicken Stock Bouillon, dissolved in 2 cups or 500 ml water

How to Prepare

  1. Heat the oil in a pan, sauté onions on medium heat for 3-4 minutes until soft. Add lamb, garlic, black pepper and cook until no traces of pink color remain.
  2. Add MAGGI® Chicken Bouillon cubes, rice, dill, parsley, mint, pine seeds and water. Stir for 2-3 minutes until rice absorbs the water. Seaside to cool.
  3. To stuff a grape leaf, place it on a working board with the dull side and the stem facing up. Place a teaspoon of the stuffing on the lower part of the leaf, fold the outside edges of the leaf towards the center and roll tightly into the shape of a finger
  4. Line the bottom of a sauce pan with 2 layers of unstuffed leaves then place the rolled stuffed leaves above them alternating the direction of each layer.
  5. Add the dissolved MAGGI® Chicken Bouillon cubes. Add enough stock to be just below the top level of rolls. Press with plate and bring to a boil, then lower the heat. Cover and simmer for 40-45 minutes until the leaves are tender and the rice is cooked.
  6. Serve warm, garnished with lemon slices with a generous serving of the sauce.

Nutritional Info

Energy: 440.00 Kcal
Protein: 16.00 g
Carbohydrate: 37.00 g
Fats: 27.00 g

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