| Stuffed Grape Leaves |
| 1 Jar Grape Leaves 1 C Rice 1/2 t Blk Pepper 1/2 C Water Water to Cover |
| 1 lb Ground Lamb (or beef) 1 t Salt 1 T Garlic Powder sour salt (citric acid) to taste sm can of tomato sauce, divided |
| These are so great, they look like a little cigar! These are a great appetizer, or a side dish. Be sure to make plenty, cause half will get eaten before they make it to the table! Try them with the lamb, it's traditional, but you can use very lean ground beef. These can also be made with no meat, but besure to increase your spices, and add some toasted pine nuts for flavor and texture. A few of these, a bowl of hummos, syrian bread wedges and some cucumber wedges, some thick yogurt make a wonderful snack or lunch. |
| Combine the filling: Meat, rice, salt, garlic 1/2 can of tomatoe sauce and 1/2 c water. Put some lamb bones, or silverware in the bottom of a heavy bottomed dutch oven: Place rolled leaves on top of the bones, alternating the layers direction. Pour the water over the leaves until all are covered. On top of the leaves you will need to lay a plate that comes very close to the sides of the pot, and then add a weight, like a gallon pickle jar full of water. Now bring the leaves to a boil, let boil for 5 mins, then turn down to a simmer. Let them cook for approx 30 to 45 minutes. Check leaves for doneness by breaking one open and testing the rice. When the rice has completely cooked, add the other half of can of tomatoe sauce, just smeer it on top. Let stand 5 minutes, then remove the leaves from the pan to a shallow serving dish, a sprinkle with the sour salt... easy if you don't like tart, more if you do... better to use it sparingly until you decide if you like it or not. Let stand for a minute or 2, doesn't take it long to disslove. To reheat these add a small amount of water to the bottom of a micro-waveable dish, add leaves, cover loosley with wrap and heat for about 3 minutes for 15 to 20 leaves. So now you want to know how to roll them! Rinse the leaves really well, and let drain in a collander. Lay the leaves shinny side down on the counter, and pinch off the stem as close to the leave as you can get, careful not to tear the leaf. Put about 2 t of filling on the leaf, close to the stem end, now pinch it out to about the length of you baby finger, leave a little room from the edge so you can tuck the outer edges in and roll up, now place them seam side down in your pot. Don't get lazy and start rolling them fatter, those are not as good, they are more the greek way. They will get fatter and then mushy as they cook, and will lose alot of their flavor. Also, this is not a traditional recipe, usually mint is added into the filling. I was raised on this recipe, and they really are the best. The mint lends a dog - breathy flavor to them we don't like. |