| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
Niger |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Jar preserved grape leaves |
|
|
drained |
| 1/2 |
c |
Longgrain rice |
| 1/4 |
c |
Plus 2 tablespoons olive oil |
| 1 |
|
Onion, finely chopped |
| 3 |
|
Cloves garlic, minced |
| 1/2 |
lb |
Lean ground lamb |
| 1 |
t |
Dried oregano |
|
|
Salt and freshly ground |
|
|
black pepper |
| 4 |
oz |
Feta cheese, crumbled finely |
|
|
or grated |
| 3 |
T |
Finely chopped parsley |
| 2 |
T |
Finely chopped mint |
| 1 |
t |
Sugar |
| 1 |
|
Lemon, Juice of |
| 1 |
|
Lemon sliced, for garnish |
|
|
Mint leaves, for garnish |
INSTRUCTIONS
TAMALES WORLD TOUR SHOW #WT1A38 Carefully separate the grape leaves,
place in a large bowl and pour boiling water over them to cover. Let
the leaves soak for 20 minutes, then drain and rinse to remove excess
salt. Drain the leaves, snip off the stems (reserving stems), and lay
the leaves on a towel to dry. In a saucepan, bring 2 cups of salted
water to a boil, and stir in the rice. Cover, reduce the heat to low
and cook rice until water is absorbed, about 17 to 20 minutes.
Meanwhile, heat 2 tablespoons olive oil in a skillet, add the onion
and saute until soft, about 3 to 5 minutes. Add the garlic and saute
one more minute, until aromas are released. Add the lamb and cook
until the meat is well browned, breaking it apart with a fork while
cooking, about 15 minutes. Add the oregano, and salt and pepper to
taste. Stir in the feta and remove from the heat. Stir in the rice,
parsley and mint. Place one leaf on a flat surface, vein side up,
shiny side down. Place a rounded teaspoon of filling in the center of
the leaf, near the stem edge. Fold the stem end over the filling, then
fold both sides toward the middle, and form into a roll. Squeeze
lightly in the palm of your hand to secure the roll. Repeat process
with remaining leaves and filling. Line the bottom of a 3quart heavy
saucepan with reserved stems, trimmings and any leftover or torn grape
leaves, and arrange bundles seam sides down, packing them close
together in layers. Combine the remaining 1/4 cup olive oil with 3/4
cup water, the sugar, and lemon juice, and pour over the stuffed grape
leaves. Place a small, heatproof plate on top of the stuffed leaves,
cover the pan and simmer over low heat for about 45 minutes to 1 hour,
or until leaves are tender and most of the liquid is absorbed. Serve
warm, garnished with lemon slices and mint leaves. Yield: 40 to 50
stuffed grape leaves c.1997, M.S. Milliken & S. Feniger, all rights
reserved Posted to recipelu-digest by molony <molony@scsn.net> on Feb
24, 1998
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“God: so personal that in comparison we are cold unfeeling machines”