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1 15- to 16-ounce jar grape leaves (see Note), drained
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1 pound ground lamb
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2 cups instant brown rice
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⅓ cup minced fresh parsley
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2 tablespoons minced fresh mint or 2 teaspoons dried
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1 tablespoon dried marjoram leaves
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1 tablespoon extra-virgin olive oil
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2 teaspoons ground cinnamon
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2 teaspoons ground cumin
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1 teaspoon salt
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¾ teaspoon freshly ground pepper
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½ teaspoon ground allspice
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4 tablespoons lemon juice, plus lemon wedges for serving
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Plain yogurt for serving
Lamb & Rice Stuffed Grape Leaves
These traditional Lebanese lamb-and-rice stuffed grape leaves are fragrant with mint, marjoram, cinnamon, cumin and allspice. Serve with lemon wedges and plain yogurt for dipping.
Nutrition Information
251
Calories
12g
Carbohydrates
7g
Protein
750mg
Potassium
10g
Fiber
14g
Sugar
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