Stuffed Grape Leaves Recipe
Ingredients
| 50 medium size preserved grape leaves | ||
| 1 pound very lean lamb, ground | ||
| 16 ounces canned Italian plum tomatoes, crushed | ||
| 1 cup raw long grain rice | ||
| 1 cup best quality olive oil | ||
| Green onions | 2 Bunch (100gm), chopped | |
| 3 cups loosely packed fresh mint leaves, chopped | ||
| Juice of 2 lemons | ||
Directions
Drain the grape leaves, separate them and rinse them under running water, being careful not to tear them.
Reserve.
Combine lamb, crushed tomatoes and their liquid, rice, olive oil, scallions and mint.
Lay a grape leaf, vein side up, stem toward you, on your work surface.
Place 1 tablespoon of filling at the base of the leaf and roll up, tucking in excess leaf at the sides to make a tiny bundle.
Repeat with remaining filling and leaves, packing each bundle seam side down into a small kettle.
Squeeze lemon juice over the leaf bundles, and add water nearly to cover.
Weight with 1 or 2 small plates or saucers.
Cover, bring to a boil, reduce heat, and simmer for 1 hour, or until rice in stuffing is completely cooked.
Reserve.
Combine lamb, crushed tomatoes and their liquid, rice, olive oil, scallions and mint.
Lay a grape leaf, vein side up, stem toward you, on your work surface.
Place 1 tablespoon of filling at the base of the leaf and roll up, tucking in excess leaf at the sides to make a tiny bundle.
Repeat with remaining filling and leaves, packing each bundle seam side down into a small kettle.
Squeeze lemon juice over the leaf bundles, and add water nearly to cover.
Weight with 1 or 2 small plates or saucers.
Cover, bring to a boil, reduce heat, and simmer for 1 hour, or until rice in stuffing is completely cooked.
Chef
