Stuffed Grape Leaves Lebanese |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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This makes a great Lebanese appetizer served with yogurt and pita. Snip the stems of the grape leaves if they are tough. Cover the leaves with a heavy plate that just fits inside the pot and weigh it down with some thing heavy (the leaves should not be free to move around, otherwise they become unwrapped). Ingredients:
1 (16 ounce) jar grape leaves or 1 (16 ounce) jar young tender fresh grape leaves |
1 cup uncooked long grain rice |
3 tablespoons fresh mint |
1 cup water |
1 lb ground lamb (or a mixture of both) or 1 lb ground beef (or a mixture of both) |
2 tablespoons pine nuts, toasted |
2 tablespoons dried currants |
1/8 teaspoon cinnamon |
1/4 allspice |
1/2 teaspoon sugar |
3 garlic cloves |
2 -3 lemons |
Directions:
1. If using fresh grape leaves for rolling, dip in boiling water with some lemon for about 30 seconds.
2. Mix ground meat with rice,pine nuts, dried currants season with salt, pepper, allspice, sugar and cinnamon.
3. Remove stem from each grape leaf, if using fresh leaves.
4. Spread each leaf on flat surface.
5. Place about 1 teaspoon of meat stuffing across the leaf about 1/2 from stem point.
6. Fold leave forward toward stuffing.
7. Then fold right side over and roll leaf forward very tightly.
8. When fully rolled, squeeze it to secure.
9. Repeat for each leaf.
10. Place a couple of loose leaves on the bottom of pan Then place each stuffed roll in the pot in layers.
11. Pound the garlic with mint and salt to taste,.
12. add 1 cup water and lemon juice and pour over grape leaves in the pot.
13. Cover and bring to a boil over high heat.
14. Then simmer, covered, for 1 hour.
15. Add more water if needed.
16. Steam until grape leaves are soft and are pierced and cut easily with a fork.
17. Do not over cook.
18. The leaves should not fall apart.
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