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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 2 lemons 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 completely. 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). This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |