Rolled Grape Leaves
|Grape leaves in brine||16 Ounce|
|Long rice grain||3⁄4 Cup (12 tbs)|
|Lean lamb||1 Pound, chopped into coarse pieces|
|Ground cinnamon||3⁄4 Teaspoon|
|Ground allspice||3⁄4 Teaspoon|
|Lemon||1 , juiced|
|Garlic||3 Clove (15 gm), crushed|
|Mint leaves||1 Teaspoon (Use Dried Or Fresh)|
Remove the grape leaves from the jar, and drain.
Wash the rice, and soak for a few minutes in water; drain well.
Mix together the rice, lamb, salt, pepper, cinnamon, and allspice.
Place a leaf on a flat surface, and set 3/4 tablespoon of the lamb and rice filling in the center.
Roll into a little bundle with the ends tucked in, as you would wrap a package of meat.
Continue until all the filling has been used.
Place a few of the larger unused leaves on the bottom of a 3-quart kettle.
Layer the rolled grape leaves, seam sides down, very close together; they should be snug.
Place another layer of plain leaves on top, and continue to layer.
When all are in the pot, add water almost to cover.
Cover the pot, and simmer over medium heat for 1/2 hour.
Blend the lemon juice, garlic, and mint leaves.
Add water to this mixture to make up 1 cup liquid.
Pour on top of rolled leaves in pot, and replace the lid.
Simmer for an additional 1/2 hour.