Stuffed Grape Leaves
|Grape leaves||1 Pound|
|Rice||1 1⁄4 Cup (20 tbs), washed|
|Chickpeas||1⁄2 Cup (8 tbs)|
|Parsley||1⁄2 Cup (8 tbs), chopped|
|Mint||1⁄2 Cup (8 tbs), chopped|
|Scallions||1⁄2 Cup (8 tbs), minced|
|Salt||1 1⁄2 Teaspoon|
|Olive oil||1⁄2 Cup (8 tbs)|
|Garlic||4 Clove (20 gm)|
|Lemon juice||1⁄2 Cup (8 tbs)|
Wash and drain grape leaves.
Mix rice, peas, parsley, mint, scallions, salt, pepper, cinnamon and oil; stuff 1 leaf at a time using heaping teaspoon of stuffing.
Roll up, folding bottom of leaf up over stuffing and folding in sides.
Place garlic in bottom of 4-quart pan; add rolls side by side in layers.
Sprinkle with additional salt and lemon juice; add 1/2 cups water.
Cook gently, covered, for 45 minutes.
Drain off sauce; arrange rolls on serving platter.