Stuffed Grape Leaves
|Grape leaves||1 Pound|
|Lamb||3⁄4 Pound, ground|
|Rice||1 Cup (16 tbs), uncooked|
|Ground cinnamon||1⁄2 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Lamb bones||1 Cup (16 tbs)|
|Tomatoes||2 , sliced|
|Garlic||2 Clove (10 gm), sliced|
|Lamb broth/Chicken bouillon||2 Cup (32 tbs)|
Wash and blanch fresh grape leaves, or rinse bottled ones.
Combine meat, rice, cinnamon, and salt and pepper to taste with the water.
Place 1 teaspoon of the mixture in center of each leaf and roll up, beginning with bottom where stem has been removed, then folding in sides, and ending with top point.
Roll tightly enough so that leaves hold together, but allow for swelling of rice.
Place bones on bottom of casserole, cover with tomatoes and garlic, and arrange rolls on top, close together, in as many layers as necessary.
Press down firmly, add broth, and cook, covered, for 1 hour.