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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a lot of work, but my husband says that they are better than the ones in most Middle Eastern restaurants. Once you get the hang of rolling technique it gets easier. The combination of flavors makes it all worth the effort. Read more . If you can get fresh grape leaves, by all means, use them, but soak them in hot water for 10 minutes. Ingredients:
40 preserved grape leaves, rinsed |
1 cup uncooked rice (not minute rice, i use sushi rice) |
1 lb. lamb, ground |
1 1/2 tsp salt |
1/2 tsp pepper |
1/4 tsp allspice |
1/4 tsp cinnamon |
2 tbsp canola oil |
1/4 c lemon juice |
water |
plain yogurt (optional) |
Directions:
1. In medium bowl mix rice, lamb, salt, pepper, allspice, cinnamon, and oil.
2. Place a heaping teaspoon of lamb stuffing on the dull side of the grape leaf. Begin rolling in a jelly roll fashion. After the first roll, tuck in the ends, and continue rolling. The roll should be firm, but not too tight because the rice expands as it cooks. If it is too tight it might burst. Repeat with the rest of the leaves and filling.
3. In a 2 1/2 quart pan arrange rolls in compact rows. Add enough water to just below the top row of rolls. Place a small plate on top of the rolls. This is to weigh them down so they will remain intact while they cook. Bring the pot to a boil, reduce heat. Cover and let simmer 45 minutes or until leaves are tender. Most of the water will have absorbed at this point. Uncover, add lemon juice, and cook for 5 minutes longer. Remove from heat and transfer to serving platter. Serve with yogurt.
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