Lebanese Stuffed Grape Leaves |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The meat-rice stuffing in this recipe is also used to stuff hollowed out Lebanese Squash (Koosa). Canned brined grape leaves are widely available at specialty stores and for the beginner, are easier to roll with because they are tougher. Read more . In the spring, fresh young grape leaves are the most flavorful. In the summer, Swiss Chard leaves are often used. Ingredients:
1 qt. jarred grape leaves (or 70 - 80 fresh) |
browned lamb or bones for the bottom of the pot (optional but |
recommended) |
1 cinnamon stick |
lamb broth or water (if using bones on the bottom) to cover. |
1 lb course ground lamb shoulder (beef can be substituted) |
3/4 cup raw long grain rice, soaked 30 minutes in cold water, rinsed and drained. |
1 1/2 tsp ground cinnamon |
1 tsp salt |
1/4 tsp fresh ground pepper |
6 - 8 cloves garlic, sliced |
2 - 3 stalks fresh rhubarb (or juice of 2 lemons) |
Directions:
1. Remove all stems from Grape Leaves. If using pickled, wash to remove brine. If using fresh, dip in boiling water 30 Seconds to slightly wilt. Drape Leaves over a colander to dry a bit.
2. Stuffing:
3. Mix rice and seasonings untill well blended. Add ground Lamb and blend well. Make sure rice is distributed evenly throughout.
4. As you stuff the grape leaves, set any torn or small ones aside to use on the bottom of the pan.
5. To Stuff:
6. Place one grape leaf smooth side down with stem end facing you. Put 1 large Tbls of Filling in center of the leave and, with your fingers, form into a small cylinder not quite as long as the leaf is wide.
7. OPEN END METHOD: (My family's preference)
8. Roll the stem end over the filling and continue to roll toward the tip until you have a cigar type shape.
9. CLOSED END METHOD:
10. Roll the stem end over the filling, fold in sides and cotinue to roll toward the tip until you have a cylinder with closed ends.
11. COOKING METHOD
12. If using, place Bones and Cinnamon Stick the bottom of a large pot (At least 3 Qt) and cover with torn and extra Grape Leaves.
13. Arrange finished leaves, loose flap down in tight parallel rows leaving a small round hole in the middle of the pan for water circulation. Change direction with each layer by 90 degrees so one layer is north-south, the next is east west. Toss slices of garlic between each layer.
14. Cut the Rhubarb stalks into 3- 4 inch pieces and place on top or pour Lemon Juice over the pot. Invert a plate over the leaves to keep them in place and weigh down with a heavy object. Pour in enough Broth or Water to completely cover plate.
15. Cover pan, bring to a boil and reduce heat to attain a slow simmer and cook slowly for 15 - 20 minutes. Remove from heat. Leave covered off heat for another 30 minutes.
16. Serve hot with Lemon Wedges and Yoghurt mixed with mint (Yoghurt is a must)
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