| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Lebanese |
Lebanese, Main dish |
1 |
Servings |
INGREDIENTS
| 16 |
oz |
Jar grape leaves or fresh grape leaves |
| 3/4 |
c |
Long grain uncooked rice |
| 3 |
tb |
Fresh dried mint |
| 1 |
c |
Water |
| 2 |
lb |
Ground lamb, beef or pork |
| 1/8 |
ts |
Cinnamon |
| 3 |
lg |
Garlic cloves |
| 2 |
|
3 lemons |
INSTRUCTIONS
Preparation : To prepare fresh grape leaves for rolling, dip in boiling
water for about 30 seconds. Mix ground meat with rice; season with salt,
pepper and cinnamon. Remove stem from each grape leaf, if using fresh
leaves. Spread each leaf on flat surface. Place about 1 teaspoon of meat
stuffing across the leaf about 1/2" from stem point. Fold leave forward
toward stuffing. Then fold right side over and roll leaf forward very
tightly. When fully rolled, squeeze it to secure. Repeat for each leaf.
Neatly place each stuffed roll in the pot in layers. Pound the garlic with
mint and salt to taste. Add 1 cup water and lemon juice and pour over grape
leaves in the pot. Cover and bring to a boil over high heat. Cook, covered,
very slowly for 1 hour. Add more water if needed. Steam until grape leaves
are soft and are pierced and cut easily with a fork. Do not over cook. The
leaves should not fall apart.
Posted to MM-Recipes Digest V4 #187 by Julie Bertholf
<jewel1@ix.netcom.com> on Jul 19, 1997
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