INGREDIENTS

INSTRUCTIONS

JUDI M. PHELPS
*These leaves are packed in jars in brine.
Rinse grape leaves in warm water and drain in a colander. In a medium
saucepan, heat 2 tablespoons olive oil over moderate heat. Add onion and
saute until limp. Add rice and pine nuts and saute, stirring 3-4 minutes.
Add tomato paste, lemon juice, cinnamon, salt, and boiling water. Cover and
cook over low heat for 15-20 minutes or until rice is tender and all liquid
is absorbed. Remove from heat and let stand covered for one hour.
Placing a grape leaf right side up in front of you, place a heaping
teaspoon of filling in a horizontal line along the middle of the leaf. Roll
stem end of leaf up over filling, then fold in sides, then fold over top.
Squeeze the stuffed rolled grape leaf gently in your hand; this will help
keep it closed.  Continue stuffing grape leaves until all the filling is
used.
Pour 2 tablespoons olive oil in the bottom of a lage shallow pot or frying
pan.  Place the stuffed grape leaves close together in a single layer in
the pot. Pour over remaining 1/4 cup olive oil. Place a large heavy plate
or flat casserole cover over the grape leaves to keep them from unfolding
while they cook. Cover the pot and cook over very low heat for one hour.
Let cool with plate on top of them. Remove from pan and refrigerate. (These
are best made a day or two or up to a week ahead.) Bring to room
temperature before serving. Serve garnished with lemon wedges.
Source:  Ethnic Cuisine, How To Create the Flavors of 30 International
Cuisines.  Shared and MM by Judi M. Phelps - The San Jose Kid.

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