Stuffed Beet Leaves
|Beet leaves||25 Large (Each 4 To 5 Inches Long)|
|Lean ground beef||1 Pound|
|Onion||1 Medium, chopped|
|Cooked white rice/Brown rice||1 Cup (16 tbs)|
|Finely chopped fresh dill/1 1/2 teaspoons dry dill weed||1 Tablespoon|
|Regular strength chicken broth||3 Cup (48 tbs)|
|Garlic||2 Clove (10 gm), minced / pressed|
|Lemon juice||1 Teaspoon|
|Plain yogurt||4 Tablespoon|
Cut off and discard stems from beet leaves.
Rinse leaves well, then pour boiling water over them to cover.
Let stand until limp (3 to 5 minutes).
Combine beef, onion, rice, and dill.
Shape meat mixture into about 25 logs, each about 1 1/2 inches long and 3/4 inch in diameter.
Place each log on stem end of a beet leaf.
Fold stem end of leaf over meat, then fold in sides and roll to enclose.
Arrange, seam side down, in a wide frying pan.
Add broth, garlic, and lemon juice.
Bring to a boil over high heat.
Reduce heat, cover, and simmer until meat is no longer pink in center; cut to test (about 20 minutes).
With a slotted spoon, lift stuffed leaves to a platter.
Reserve broth for soup, if desired.
Offer yogurt to spoon onto individual portions.