Rolled Stuffed Grape Leaves (lebanese) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
16 ounce: Jar grape leaves or fresh,
Grape,
Leaves,
3/4 cup: Long grain uncooked rice,
3 tbsp: Fresh dried mint,
1 cup: Water,
2 lbs: Ground lamb, beef or pork
1/8 tsp: Cinnamon,
3 large: Garlic cloves,
2: 3 lemons,
Directions:
Preparation : 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.
Source from luhu.jp
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.
Source from luhu.jp