CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Grains |
Italian |
Taste3 |
1 |
Servings |
INGREDIENTS
1 |
|
Jar grape leaves, 36 |
|
|
leaves |
1/2 |
c |
Finely-minced onion |
1/4 |
c |
Extra-virgin olive oil |
1/2 |
lb |
Lean ground lamb |
1 |
c |
Long-grain rice |
1 |
c |
Chopped Italian plum |
|
|
tomatoes |
2 |
c |
Beef stock |
1/4 |
t |
Ground allspice |
1 |
T |
Minced dill |
1 |
T |
Minced mint |
1 |
T |
Minced parsley |
|
|
Salt and freshly-ground |
|
|
black pepper |
1/4 |
c |
Lemon juice |
|
|
Yogurt Sauce, see next |
|
|
recipe |
INSTRUCTIONS
In a large saucepan of boiling water scald 36 grape leaves in batches.
Use a slotted spoon to remove leaves, then plunge them into a bowl of
ice-water. When cool enough to handle, cut off stems. Pat leaves dry
and place shiny-side down on paper towels while you prepare filling.
In a skillet, heat onion and oil over medium heat, stirring, until
tender. Spoon onion and oil into a small bowl. In same skillet cook
lamb, breaking apart clumps with a fork, until lamb is no longer pink.
Pour lamb into a sieve to drain fat. In skillet combine lamb, onion
and rice. Stir to coat rice with juices. Add tomatoes and 1/4 cup of
the stock and cook 10 minutes, or until rice has absorbed liquids.
Stir in allspice, herbs and season to taste with salt and pepper.
Cover and let sit 10 minutes. In center of grape leaf place 1 teaspoon
of lamb mixture and fold sides over; roll up into a tight cylinder.
Repeat with remaining leaves. In bottom of a large casserole, arrange
2 layers of stuffed leaves and sprinkle with lemon juice. Pour
remaining broth over stuffed leaves to cover. (Add more water if
necessary.) Top with a weighted heat-proof plate to submerge stuffed
leaves. Bring casserole to a simmer over medium heat, reduce heat to
low, cover and simmer 35 minutes, or until rice is tender. Serve
stuffed grape leaves hot with a spoonful of Yogurt sauce. Yield: 6
servings Yogurt Sauce: In a cheesecloth-lined sieve set over a bowl
let 1 1/2 cups yogurt drain overnight, refrigerated. Chop 2 garlic
cloves with salt to taste until it forms a paste. In a small bowl,
combine yogurt and garlic paste, stirring well to mix. Yield: About 1
cup Converted by MC_Buster. Recipe by: TASTE SHOW #TS4604 Converted
by MM_Buster v2.0l.
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