Lamb Stuffed Vine Leaves Recipe | MAGGI® Arabia

Lamb Stuffed Vine Leaves

This Lamb Stuffed Vine Leaves recipe is purely and utterly delectable! A must-try in every household. Check out other recipes in MAGGI® Arabia for more home cooking inspirations.


  • 3 tablespoons olive oil
  • 1 small onion or 100 g, finely chopped
  • 300 g minced lamb
  • 1 clove garlic, crushed
  • ¼ teaspoon ground cinnamon
  • 1 cube MAGGI® Chicken Bouillon, crumbled
  • ¾ cup Egyptian rice or 150 g
  • 1 medium tomato or 150 g, finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • 3 tablespoons pine seeds, roasted
  • 50 vine leaves
  • 1 cube MAGGI® Chicken Bouillon, dissolved in 2 cups or 500 ml water

How to Prepare

  1. Heat the oil in a pan, add onions and cook on medium heat for 3-4 mins until softened. Add meat, garlic, and cinnamon, and cook until the pink color disappears then remove from heat.
  2. Add the crumbled MAGGI® Chicken Bouillon cube, rice, tomato, parsley, pine seeds and mix well.
  3. To stuff vine leaves: Place it on a working board with the dull side and the stem facing you. 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 saucepan with two layers of unstuffed leaves then place the rolled stuffed leaves, alternating the direction of each layer.
  5. Add the dissolved MAGGI® Chicken Bouillon cubes with more water if needed under the top level of the rolls. Place two plates on top to press the vine leaves.
  6. Bring to boil, then lower the heat, cover and simmer for 40-45 mins until leaves are tender and the rice is cooked.
  7. Serve warm, garnished with lemon slices and sprinkle with their juice.

Nutritional Info

Energy: 430.00 Kcal
Protein: 16.00 g
Carbohydrate: 35.00 g
Fats: 26.00 g

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