1534. Overnight Stuffed Vineleaves {Slow Cooker}

This version of stuffed vineleaves differs from the other ones on MCW because it is not only the simplest, but it is also the most carnivorous and the slowest to cook. The stuffing is only meat and rice (salt, pepper, and 7 spice). Then the rolls are laid over a layer of sliced lamb neck with bones, and cooked for 16 hours.

The hit of fresh lemon juice just before putting your slow cooker on was integral to the final taste. The meat was not only fall-apart tender, even the bones were rendered soft, and the vineleaves end up a dark green color.

Ingredients:

2 cups rice

500g mince

2 1/2 tsp salt and pepper

2 tsp 7 spice

1 jar vineleaves

500g lamb neck (with bone)

4 lemons, juice

1/4 cup olive oil

Method:

Boil the sliced lamb neck just long enough to remove the scum. Drain and lay over the base of your slow cooker. Sprinkle lightly with salt.

Mix the rice, minced meat, salt, pepper, and 7 spice well. Stuff the vineleaves with this mixture.

Layer the vineleaf rolls over the meat in the slow cooker. Pour over it all the lemon juice and oilive oil, and another light sprinkling of salt.

Place a heavy plate to hold them in place and pour enough water to cover it all by a finger's width. Cook on low for 12 to 16 hours.

صحة و عافية