Name: Lebanese Grape Leaf Rolls
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

There’s no way to describe hell. Nothing on earth can compare with it. No living person can really comprehend it. No madman in the wildest flights of insanity ever beheld the borders of hell. No man in delirium’s ever pictured a place so utterly terrible. No nightmare racing across a fevered mind ever produced a terror to match that of the mildest hell. No murder scene with splattered blood and mutilated bodies could ever suggest the revulsion that one glimpse of hell could suggest; and our Lord saw that...and He was moved...to reach out to people.

John MacArthur

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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