iCook products used: 5-Piece Knife Set; Multi-Purpose Shears; Mixing Bowl; 8L Stock Pot with Lid
6 lamb chops
6 artichoke slices
300 g minced beef
200 g rice
100 g fine bulgur
½ bunch parsley
200 g vine leaves
1 tomato, chopped
1 dessert spoon cumin
1 teaspoon turmeric
1 tablespoon tomato sauce
110 ml olive oil
2 garlic cloves
salt and black pepper
Chop beef, onions, garlic and tomatoes with the iCook Knife and snip parsley using the Multi-Purpose Shears.
Mix all together with bulgur, rice, seasoning, spices and olive oil in the Mixing Bowl.
Knead for 10–15 minutes, then fill and roll vine leaves.
Place three lamb chops in the iCook Stock Pot. Place artichokes on top, followed by two layers of vine leaves and again lamb chops and artichokes, then two more layers of vine leaves.
Add olive oil and tomato sauce.
Cook on the hob on a high heat, then allow to simmer for 40 minutes.