Stuffed Vine Leaves
375 [ 12 oz. ] preserved vine leaves or 80 fresh leaves.
2 tablespoons finely chopped fresh basil or 1 tablespoon of dry basil.
1 medium sized onion, finely chopped.
1 / 4 cup finely chopped parsley.
1 / 4 cup finely chopped coriander [ cilantro ].
500 gm [ 1 lb ] finely ground beef.
500 gm [ 1 lb ] finely ground lamb.
Ground black pepper.
1 cup short grain rice.
2 tablespoons soft butter. Water.
2 tablespoons finely chopped fresh dill
Yogurt sauce:
2 cups yogurt.
2 cloves garlic.
Ground black pepper.
Pour yogurt in a bowl then press the garlic into it, add ground pepper and salt.
Rinse grape leaves in cold water.
Remove strings and blanch in boiling water, then place them in cold water and put all, in a colander, to drain.
Combine meat, rice, butter and all the other ingredients.
Mix well. To stuff the leaves, place shiny side down on a flat surface or in your palm.
Put a spoonful of filling in the center.
Fold 4 sides of leaf over filling to form a square bundle[ roll ].
Line the bottom of the pan with extra grape leaves.
Place stuffed leaves in a concentric arrangement, seam side down to form layers.
Add water to cover the rolls.
Cover top of the rolls with remaining grape leaves and place heavy plate on top of the rolls to hold them in place, while cooking.
Cover pan with lid and place over medium heat.
Bring to a slow simmer, then reduce heat and continue over low heat for 1 1 / 2 hours or until rice is soft.
Drain cooked rolls and arrange on a serving dish.
Garnish with parsley and lemon juice and serve with yogurt sauce
