1255. {Air Fryer} Vineleaves

The money here lays in the sauce for these stuffed vineleaves. As I was making it, I started to doubt the flavor profile, seeing how basic and simple the stuffing ingredients are. And then, va-voom, the sauce was made and I knew even before it was cooked that we've got a stunner.
Wonderfully tart and flavorsome, the ratios of pomegranate molasses, lemon juice, and tomato paste are just right. Now, I made a small cocotte that feeds two generously and fits in my air fryer, but the recipe below doubles everything to serve four which you can cook stove top.

Ingredients:

1 jar vineleaves
4 lamb chops

For the stuffing:
150g minced meat
1 cup egyptian rice
1/2 cup parsley, chopped
1 onion, chopped
1 tsp salt & pepper

For the sauce:
1/4 cup lemon juice
1/4 cup pomegranate molasses
1/4 cup olive oil
1 cube maggi
2 Tbsp tomato paste
1/2 tsp salt & pepper
2 cups boiling water

Method:

Sear the chops until just browned on the outside but still uncooked inside. Put in the bottom of your cocotte or pot. Wash the vineleaves and separate into a plate.
Mix all the stuffing ingredients in a bowl. Stuff and roll the vineleaves, layering as you go over the chops.
Mix all the sauce ingredients and pour over the vineleaves. If tightly packed in a cocotte, just cover with foil and cook in the air fryer for 1 hour. Id cooking stove top, invert a plate over the vineleaves to weigh them down, bring to a boil, reduce to a simmer, and cook for 1 hour and a half.

صحة و عافية