100 fresh grape leaves (or 1 jar of grape leaves)
1 cup rice, uncooked
1 1/2 lb. lamb or beef, ground
Pepper, cinnamon, allspice to taste
1 Tbsp. salt
Rinse grape leaves and pour boiling water over leaves to
soften. (If using jarred grape leaves, rinse in warm water.) Mix
rice, meat, spices and juice of one lemon. Place about one
tablespoon of meat mixture on the veined side of each grape leaf.
Spread across in a line, turn in the side ends and roll up
Line bottom of pan with 3 or 4 grape leaves or use a pan rack.
Place first layer of grape leaf rolls evenly on bottom of pan, then
criss-cross each additional layer until all grape leaves are used.
Use an inverted plate to hold down rolls while cooking. Add water
to cover. Bring to boil. Reduce to low heat and cook 20 to 30
minutes. Add juice of one lemon five minutes before removing from
heat. Serves: 6-8.
Can be served with side dish of Laban (Yogurt).
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