INGREDIENTS

INSTRUCTIONS

In a large saucepan of boiling water scald 36 grape leaves in  batches.
Use a slotted spoon to remove leaves, then plunge them into  a bowl of
ice-water. When cool enough to handle, cut off stems. Pat  leaves dry
and place shiny-side down on paper towels while you  prepare filling.
In a skillet, heat onion and oil over medium heat, stirring, until
tender. Spoon onion and oil into a small bowl. In same skillet cook
lamb, breaking apart clumps with a fork, until lamb is no longer  pink.
Pour lamb into a sieve to drain fat. In skillet combine lamb,  onion
and rice. Stir to coat rice with juices. Add tomatoes and 1/4  cup of
the stock and cook 10 minutes, or until rice has absorbed  liquids.
Stir in allspice, herbs and season to taste with salt and  pepper.
Cover and let sit 10 minutes.  In center of grape leaf place 1 teaspoon
of lamb mixture and fold  sides over; roll up into a tight cylinder.
Repeat with remaining  leaves. In bottom of a large casserole, arrange
2 layers of stuffed  leaves and sprinkle with lemon juice. Pour
remaining broth over  stuffed leaves to cover. (Add more water if
necessary.) Top with a  weighted heat-proof plate to submerge stuffed
leaves. Bring casserole  to a simmer over medium heat, reduce heat to
low, cover and simmer 35  minutes, or until rice is tender. Serve
stuffed grape leaves hot with  a spoonful of Yogurt sauce.  Yield: 6
servings  Yogurt Sauce: In a cheesecloth-lined sieve set over a bowl
let 1 1/2  cups yogurt drain overnight, refrigerated. Chop 2 garlic
cloves with  salt to taste until it forms a paste. In a small bowl,
combine yogurt  and garlic paste, stirring well to mix.  Yield: About 1
cup  Converted by MC_Buster.  Recipe by: TASTE SHOW #TS4604  Converted
by MM_Buster v2.0l.

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