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Stuffed Grape Leaves

• 1 cup uncle bens converted rice
• 1/2 lb ground lamb
• 3 teaspoons cinnamon
• 3 teaspoons salt
• 1/4 teaspoon pepper
• 1/4 cup lemon juice

Prepare Pot
• 1/2 cup lemon juice
• 3 tablespoons butter
• 6 cups water, cover over leaves
• 2 tablespoons olive oil
Directions
Wash and stem fresh grape leaves. Add briefly to a pot of boiling water until wilted. Remove from pot and dry on paper towels.

While drying make filling sauce. Mix lamb, rice, seasonings, lemon juice and butter. Stuff grape leaves with half of a tablespoon or more of the rice mixture. Fold and roll.

Line the bottom of stock pot with torn or broken grape leaves then layer with stuffed grape leaves firmly packed with loose flap down in a 3 quart pot, in tight parallel rows, alternating each layer the opposite way (this will help to keep them from moving) when done line with more torn grape leaves on top, put flat plate on top of grape leave and a pitcher of water on top of the plate to help keep it down.

Fill pot with about 4 to 6 cups of boiled water, 2 tablespoons of olive oil, and a 1/2 cup of lemon juice and salt so that it is just above the grape leaves.

Bring to boil and simmer for about 20 to 25 till done (check one to see if done). Remove grape leaves with tongs.

Serve with Garlic Sauce

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