Lamb on Vine Leaves

by Daniel Rogov

8 vine leaves
2 Tbsp. olive oil
1/2 kg. lamb, cut into bite-sized pieces
2 medium onions, chopped coarsely
1/2 tsp. allspice
salt and pepper to taste
1/4 cup pine nuts
juice of 1 lemon

If using fresh vine leaves, soak them in hot water for 5 - 6 minutes. If using canned leaves, soak for 5 - 6 hours in cold water. In either case, after soaking rinse and gently squeeze dry between toweling.

Heat the oil in a heavy skillet and saute the meat and onions together until the meat is browned on all sides. Season with the allspice and salt and pepper to taste.

Place 4 of the leaves in a greased shallow casserole dish and spread the meat mixture on the leaves. Sprinkle over with the pine nuts, cover with the remaining leaves, sprinkle with the lemon juice and bake in a medium oven for 5 minutes. Place the casserole dish in a large oven pan with about 2 cm. of hot water and bake for an additional 30 minutes. Serve hot.

Serves 4-6

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.