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Meat Stuffed Grape Leaves

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Ingredients
  Olive oil 2 Tablespoon
  Ground lamb 2 Pound
  Chopped onions 1 1⁄2 Cup (24 tbs)
  Canned tomato sauce 15 Ounce (1 Can)
  Lemon juice 1⁄4 Cup (4 tbs)
  Chopped fresh parsley 1⁄4 Cup (4 tbs)
  Currants 1⁄4 Cup (4 tbs)
  Pine nuts 1⁄2 Cup (8 tbs)
  Cinnamon 1⁄2 Teaspoon
  Paprika 1 Teaspoon
  Allspice 1⁄2 Teaspoon
  Risotto 2 Cup (32 tbs) (1 Recipe)
  Grape leaves 2 Quart (Two 1 Quart Jars)
Directions

Heat 1/3 cup oil in large frying pan.
Add lamb; cook over medium heat, stirring constantly, until lamb loses red color.
Add onions; cook, stirring, until lamb is lightly browned.
Add tomato sauce, lemon juice, parsley, currants, pine nuts, cinnamon, paprika and allspice; mix well.
Reduce heat; simmer until most of liquid has evaporated.
Stir in Risotto until well mixed; cool.
Wash grape leaves in hot water.
Cut off stems; open leaves.
Shape 1 to 2 teaspoons lamb mixture, according to the size of leaves, into rolls; place near stem ends of leaves.
Fold over sides of leaves; roll up from stem end.
Grease large casserole heavily with olive oil.
Place layer of grape leaves over bottom of casserole in layers; cover casserole.
Bake in preheated 350°F oven 45 minutes.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Baked
Interest: 
Party

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