| 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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