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Stuffed Sage Leaves

Plant used: Salvia Officinalis


  • 500 g sage leaves
  • 200 g rice, soaked and drained
  • 250 g minced mutton meat
  • 0.5 cup oil
  • 1 teaspoon salt
  • 0.5 teaspoon each allspice
  • 0.5 teaspoon black pepper
  • 1 lemon's juice

Method of Preperation

  1. Boil leaves for 2-4 minutes, then drain.
  2. Prepare the stuffing by mixing the rice, meat, salt, spices and oil.
  3. Place suitable amount of the stuffing on each leaf and roll.
  4. Arrange in layers in cooking pan.
  5. Cover with water and cook until all water disappears and stuffing is well cooked.
  6. Add lemon juice then remove from heat.
  7. Serve hot with yoghurt spiced with garlic and dried mint.

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