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| Lamb on Vine Leaves
8 grape leaves 2 Tbsp. olive oil 1/2 kilo lamb, cut in bite-sized pieces 2 medium onions, chopped coarsely 1/2 tsp. allspice salt and pepper to taste 1/4 cup pine nuts juice of 1 lemon If using fresh grape leaves, soak them in hot water for 5 - 6 minutes. If using canned leaves soak for 5 - 6 hours in cold water. In either case, after soaking rinse and gently squeeze dry between toweling. In a heavy skillet heat the oil and in this saute the meat and onions together until the meat is browned on all sides. Season with the allspice and salt and pepper to taste. Place 4 of the leaves in greased low casserole dish and on the leaves spread the meat mixture. Sprinkle over with the pine nuts, cover with the remaining leaves, sprinkle with the lemon juice and bake in a medium oven for 5 minutes. Place the casserole dish in a large oven pan with about 2 cm. of hot water and bake for an additional 30 minutes. Serve hot. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@� |