| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Lebanese | Appetizer | 12 | Servings |
INGREDIENTS
| 1 | Jar grape leaves; 3-4 dz large or 2 dz small leaves per jar | |
| Several lamb bones | ||
| 3 | Cloves garlic | |
| 1 | lb | Ground lamb |
| 1/2 | c | Uncooked long grain rice |
| 1/2 | ts | Ground cinnamon |
| 1 | ts | Salt |
| 1/2 | ts | Freshly ground black pepper |
| 1 | tb | Caribe (crushed N. New Mexico hot red chile) |
| 1 | Lemon; juice of | |
| 1/4 | c | Sugar |
| 1 | cn | (28-oz) whole tomatoes |
INSTRUCTIONS
Rinse bottled grape leaves. If necessary, soak bottled or fresh leaves in hot water just until pliable. Place lamb bones and garlic in bottom of a large saucepan. In a medium bowl, mix ground lamb with rice, cinnamon, salt, pepper, caribe, lemon juice & sugar. Place a spoonful of lamb mixture on each leaf & roll up, tucking ends in. Place rolled leaves on top of bones in pan. Drain liquid from tomatoes into pan; coarsely chop tomatoes and add. Then add enough water to come just below tops of rolls. Bring mixture to a boil over high heat. Reduce heat, cover & simmer about 30 minutes or until rice filling is tender. Makes 3-4 dozen small rolls for appetizers or 2 dozen large rolls as an entree. From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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