rolled stuffed grape leaves (lebanese)
 
  fresh leaves are just fine.....do soak them in water to soften, and you
  may want to snip out the stem and the vein if they are large.))
16 oz.  jar grape leaves or fresh -grape leaves
3/4 cup  long grain uncooked rice
3 Tbsp  fresh or dried mint
1 cup  water
2 lb.  ground lamb
1/8 tsp  cinnamon
3 large  garlic cloves
2 or 3   lemons (we like a lot of lemon)
 
to prepare fresh grape leaves for rolling, dip in boiling water for about 
30 seconds. mix ground meat with rice; season with salt, pepper and 
cinnamon. remove stem from each grape leaf, if using fresh leaves. spread 
each leaf on flat surface. place about 1 teaspoon of meat stuffing across 
the leaf about 1/2" from stem point. fold leave forward toward stuffing. 
then fold right side over and roll leaf forward very tightly. when fully 
rolled, squeeze it to secure. repeat for each leaf. neatly place each 
stuffed roll in the pot in layers. pound the garlic with mint and salt to 
taste. add 1 cup water and lemon juice and pour over grape leaves in the 
pot. cover and bring to a boil over high heat. cook, covered, very slowly 
for 1 hour. add more water if needed. steam until grape leaves are soft 
and are pierced and cut easily with a fork. do not over cook. the leaves 
should not fall apart. 
 
 
 
(ID: 75946) Mirror: rec.food.recipes: Mon, Sep 20, 2004


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