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|Chopped onion||3 Cup (48 tbs)|
|Olive oil||3⁄4 Cup (12 tbs)|
|Uncooked rice||1 Cup (16 tbs)|
|Black pepper||1 Pinch|
|Boiling water||1 Cup (16 tbs)|
|Pine nuts||6 Tablespoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Grape leaves||16 Ounce (1 Jar)|
|Boiling water||2 Cup (32 tbs) (To Cover)|
|Lemon juice||1 1⁄2 Tablespoon (Juice Of 1/2 Fresh Lemon)|
Serving size: Complete recipe
Calories 3390 Calories from Fat 2035
% Daily Value*
Total Fat 234 g360%
Saturated Fat 28.6 g142.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2062.6 mg85.9%
Total Carbohydrates 304 g101.3%
Dietary Fiber 71.3 g285.3%
Sugars 59.4 g
Protein 61 g122.7%
Vitamin A 2498.5% Vitamin C 224.3%
Calcium 194.7% Iron 135.7%
*Based on a 2000 Calorie diet
Pour in 1 cup boiling water. Stir, then cover tightly. Cook over low heat until liquid is absorbed, about 20 to 30 minutes. Remove from heat and mix in pine nuts, cinnamon and allspice.
Soak leaves in hot water for a few minutes. Rinse the leaves and separate them, placing shiny side down on a smooth surface. Use the torn leaves to line the bottom of a Dutch oven.
Place a generous teaspoonful of the rice mixture in the center of each leaf. Roll from stem-end upwards, folding in sides to make a tight roll. Lay stuffed grape leaves seam-side down, side by side, on the bed of torn leaves. Drizzle remaining 1/4 cup olive oil over top. Add enough boiling water just to cover. Place a heat-proof plate on top of the grape leaf rolls to hold them in place.
Simmer covered over low heat (250° F.) for 1 hour. Drain, then sprinkle with lemon juice. Let cool before serving.