Stuffed Grape Leaves
|Preserved grape leaves||50 Medium|
|Lean ground lamb||1 Pound|
|Canned italian plum tomatoes||16 Ounce, crushed|
|Raw long grain rice||1 Cup (16 tbs)|
|Olive oil||1 Cup (16 tbs) (Best Quality)|
|Scallions||2 Bunch (200 gm), chopped (Green Onions)|
|Mint leaves||3 Cup (48 tbs), chopped|
|Lemons||2 , juiced|
Drain the grape leaves, separate them and rinse them under running water, being careful not to tear them.
Combine lamb, crushed tomatoes and their liquid, rice, olive oil, scallions and mint.
Lay a grape leaf, vein side up, stem toward you, on your work surface.
Place 1 tablespoon of filling at the base of the leaf and roll up, tucking in excess leaf at the sides to make a tiny bundle.
Repeat with remaining filling and leaves, packing each bundle seam side down into a small kettle.
Squeeze lemon juice over the leaf bundles, and add water nearly to cover.
Weight with 1 or 2 small plates or saucers.
Cover, bring to a boil, reduce heat, and simmer for 1 hour, or until rice in stuffing is completely cooked.