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Stuffed Grape Leaves

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Ingredients
  Grape leaves 50
  Ground beef/Lamb 1 Pound
  Uncooked rice 1⁄2 Cup (8 tbs), soaked for 10 minutes
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Allspice 1 1⁄2 Teaspoon
  Lemon juice 1⁄8 Cup (2 tbs)
  Water 1⁄8 Cup (2 tbs)
Directions

Put bottled grape leaves in colander and wash with cold water.
Fresh grape leaves should be washed with hot water and blanched for 30 sees.
Mix the meat, rice and seasonings very well.
Take a grape leaf and put vein side up, nip off the stem and put about 1 tbs meat mixture on leaf.
Fold the stem end over the meat, then the 2 sides toward the center and roll up.
Arrange the rolled leaves in layers in a 2 qt.pot which has been lined with several unstuffed leaves.
Pour in water and lemon juice just to cover leaves, and put a small plate over to hold leaves down.
Cover.
Bring to boiling and then immediately put to simmer or low, for 1- 1 1/2 hrs til tender.
 

Recipe Summary

Method: 
Simmering

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