Directions:
- Remove all stems from Grape Leaves. If using pickled, wash to remove brine. If using fresh, dip in boiling water 30 Seconds to slightly wilt. Drape Leaves over a colander to dry a bit.
- Stuffing:
- Mix rice and seasonings untill well blended. Add ground Lamb and blend well. Make sure rice is distributed evenly throughout.
- As you stuff the grape leaves, set any torn or small ones aside to use on the bottom of the pan.
- To Stuff:
- Place one grape leaf smooth side down with stem end facing you. Put 1 large Tbls of Filling in center of the leave and, with your fingers, form into a small cylinder not quite as long as the leaf is wide.
- OPEN END METHOD: (My family's preference)
- Roll the stem end over the filling and continue to roll toward the tip until you have a cigar type shape.
- CLOSED END METHOD:
- Roll the stem end over the filling, fold in sides and cotinue to roll toward the tip until you have a cylinder with closed ends.
- COOKING METHOD
- If using, place Bones and Cinnamon Stick the bottom of a large pot (At least 3 Qt) and cover with torn and extra Grape Leaves.
- Arrange finished leaves, loose flap down in tight parallel rows leaving a small round hole in the middle of the pan for water circulation. Change direction with each layer by 90 degrees so one layer is north-south, the next is east west. Toss slices of garlic between each layer.
- Cut the Rhubarb stalks into 3- 4 inch pieces and place on top or pour Lemon Juice over the pot. Invert a plate over the leaves to keep them in place and weigh down with a heavy object. Pour in enough Broth or Water to completely cover plate.
- Cover pan, bring to a boil and reduce heat to attain a slow simmer and cook slowly for 15 - 20 minutes. Remove from heat. Leave covered off heat for another 30 minutes.
- Serve hot with Lemon Wedges and Yoghurt mixed with mint (Yoghurt is a must)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 73.16 Kcal (306 kJ) | ||
| Calories from fat | 5.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.56g | 1% | |
|---|---|---|---|
| Sodium | 293.08mg | 12% | |
| Potassium | 99.24mg | 2% | |
| Total Carbs | 15.52g | 5% | |
| Sugars | 0.39g | 2% | |
| Dietary Fiber | 1.38g | 6% | |
| Protein | 1.75g | 4% | |
| Vitamin C | 2.1mg | 4% | |
| Iron | 0.3mg | 2% | |
| Calcium | 29.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 194.63 Kcal (815 kJ) | ||
| Calories from fat | 13.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.49g | 1% | |
|---|---|---|---|
| Sodium | 779.66mg | 12% | |
| Potassium | 264mg | 2% | |
| Total Carbs | 41.29g | 5% | |
| Sugars | 1.04g | 2% | |
| Dietary Fiber | 3.68g | 6% | |
| Protein | 4.66g | 4% | |
| Vitamin C | 5.7mg | 4% | |
| Iron | 0.8mg | 2% | |
| Calcium | 77.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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