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Stuffed Grape Leaves

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Ingredients
  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
Directions

Drain the grape leaves, separate them and rinse them under running water, being careful not to tear them.
Reserve.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Interest: 
Gourmet

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