egyptian

Stuffed Vine Leaves with Beef and Dill in Lemon Broth

Name: Stuffed Vine Leaves with Beef and Dill in Lemon Broth
Yield: 1 serving
Cuisine: egyptian
Ingredients: 106 g vine leaves, jarred; 132 g ground beef (90% lean); 49 g white rice (dry); 71 g onion, minced; 13 g dill, chopped; 16 g tomato paste; 12 g olive oil; 22 g lemon juice; 2 g salt; 0.88 g black pepper

This braised dish pairs vine leaves, jarred with ground beef, dill, chopped and lemon juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Hard

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

36 g Protein

60 g Carbohydrates

29 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

106g vine leaves, jarred 74 kcal
132g ground beef (90% lean) 232 kcal
49g white rice (dry) 179 kcal
71g onion, minced 28 kcal
13g dill, chopped 5 kcal
16g tomato paste 13 kcal
12g olive oil 106 kcal
22g lemon juice 7 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

vine leaves
Rinse vine leaves and soak in warm water 5 minutes if very salty; drain and pat dry.
ground beef (90% lean)white rice (dry)oniondilltomato pastesaltblack pepper
Mix ground beef, uncooked rice, chopped dill, minced onion, tomato paste, salt, and pepper in a bowl until combined.
vine leaves
Place a vine leaf shiny-side down, add a small log of filling, and roll tightly. Repeat with the remaining leaves.
olive oillemon juice
Arrange rolls snugly in a small pot. Drizzle olive oil over the top and add 250 ml water mixed with lemon juice.
white rice (dry)
Place a small plate on top to keep rolls from floating. Bring to a gentle simmer, cover, and cook on low 35-45 minutes until rice is tender.
Rest 10 minutes, then serve warm with a spoon of cooking broth over the top.