Lamb Stuffed Grapeleaves. Koussa. Cabbage Rolls. They all share the common denominator of Rice and Lamb Stuffing. For the best, most flavorful filling possible, we recommend using a mixture of lamb and beef with a 90% lean, 10% fat ratio for both cuts of meat.
RICE AND LAMB STUFFING
Ingredients
- 1 lb ground meat (we recommend using a 50/50 lamb and beef mixture with a 90% lean, 10% fat ratio)
- 1 cup Uncle Ben’s converted (parboiled) rice
- 1 tsp salt
- 1 tsp Syrian Spice
- ½ tsp black pepper
- ¼ cup of water
Directions
Combine lamb and beef in a mixing bowl. Add the spices and rice to meat and mix with hands until just combined, being careful not to overmix. Beginning with ¼ cup water and adding more if necessary, continue to blend using hands. The mixture should be moist and pliable but not wet and runny.
If you will be rolling Grape Leaves or making Koussa the next day, cover stuffing with plastic wrap and refrigerate overnight.