Stuffed Grape Leaves
|Lean ground lamb/Beef||1 Pound|
|Cooked rice||1 Cup (16 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1 3⁄4 Teaspoon|
|Grape leaves/Small cabbage leaves||36|
|Lemon juice||1⁄4 Cup (4 tbs)|
In bowl combine meat, rice, water, cinnamon, and 1 tea spoon salt.
Rinse grape leaves.
(Or for cabbage, cut about 2 inches of heavy center vein from each leaf.
Immerse in boiling water 3 minutes or till just limp; drain.) Pat dry with paper toweling.
Place about 1 tablespoon meat mixture on wide part of leaf.
Fold in bottom edge and sides; roll as for jelly roll.
Repeat with remaining leaves and meat mixture.
Arrange on steamer rack in wok, seam side down.
Pour water into wok to almost cover rolls.
Add 1/2 teaspoon salt.
Bring to boiling.
Reduce heat; cover and simmer 20 minutes.
Add lemon juice; cover and simmer 5 minutes more.