Mince Meat Stuffed Grape Leaves Recipe
Ingredients
| 1 15 ounce jar grape leaves | ||
| Garlic | 1 Clove (5gm), chopped | |
| Butter | 4 Tablespoon | |
| Onion | 1 , chopped | |
| 1 1/4 pounds minced lamb, or beef | ||
| Lemon juice | 1 Tablespoon | |
| Short grain rice | 1 Cup (16 tbs), uncooked | |
| Mint | 2 Tablespoon, chopped | |
| Parsley | 3 Tablespoon, chopped | |
| Tomato Paste | 3 Ounce | |
| Water | 1 Cup (16 tbs) | |
| Lemon juice | 1 | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
Directions
Drain grape leaves, separate and rinse under cold running water.
Blanch in boiling water for 2 minutes.
Drain and spread on paper towels shiny side down.
Saute garlic and onion in butter.
In a large bowl blend well minced lamb, 1 tablespoon lemon juice, rice, mint, parsley, tomato paste and onion mixture.
Place a small amount of meat mixture on each leaf and roll from stem to tip (like a sausage).
Arrange stuffed leaves in layers.
Be careful at all times when handling grape leaves as they tear easily.
Add water, lemon juice and oil.
Cover tightly and cook slowly for 1 1/2 hours.
Serve hot or cold.
Blanch in boiling water for 2 minutes.
Drain and spread on paper towels shiny side down.
Saute garlic and onion in butter.
In a large bowl blend well minced lamb, 1 tablespoon lemon juice, rice, mint, parsley, tomato paste and onion mixture.
Place a small amount of meat mixture on each leaf and roll from stem to tip (like a sausage).
Arrange stuffed leaves in layers.
Be careful at all times when handling grape leaves as they tear easily.
Add water, lemon juice and oil.
Cover tightly and cook slowly for 1 1/2 hours.
Serve hot or cold.
Chef
