Hatay stuffed vine leaves with lamb chops
Ingredients
- 1,000 gLamb chops
- 500 gGrape leaves
- 500 gWater
- 250 gRice
- 250 gGround lamb
- 25 gPepper paste
- 22.8 gOlive oil
- 5 gGround black pepper
- 5 gSalt
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Lamb chops39%
- Grape leaves20%
- Water20%
- Ground lamb10%
- Rice10%
- Pepper paste 1%
- Olive oil 1%
- Ground black pepper 0%
- Salt 0%
Ingredients by weight, heaviest at the bottom.
Method
Wash the vine leaves, blanch them briefly, drain and trim off the stems.
Mix the rice, minced meat, paste, olive oil, black pepper and salt well to make the filling.
Open each leaf vein side up, add some filling and roll it up tight and thin.
Arrange the chops on the bottom of the pot and place the rolls on top. If chops are left over, make a second layer.
Pour in the water and set a suitable plate on top as a weight. Once it boils, simmer on low heat for about 1 hour, then serve.
1 h
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1724 (Hatay Valiliği)Accessed: November 2, 2026
Last changed: November 1, 2026