Lebanese stuffed grape leaves
Yield: 1 Servings
Ingredients:
- 1 1/2 c Uncooked rice NOT instant
- 2 ts Salt
- 1 ts Pepper
- 3/4 ts Allspice
- 3/4 ts Cinnamon
- 2 tb Melted butter
- 2 lb Lean ground lamb
- 100 Grape leaves
- 1 Sliced fresh lemon
Instructions:
Put the rice in a colander and rinse 3 times with cold water. Combine the salt pepper allspice and cinnamon and sprinkle over rice stirring to mix well. Add butter and lamb to rice and mix well. Place grape leaves in a large bowl and cover with boiling water to soften. Remove and drain in colander. Cool. To stuff leaves place a ts of the rice and meat mixture on each leaf. Beginning at the stem end roll the leaf up over the filling folding the sides of the leaf in halfway toward the center so the leaf is a nicely tucked tight little package by the time you reach the tip. Repeat with remaining leaves and filling. Cover the bottom of a large pan with a few of the grape leaves and the lemon slices. In neat rows arrange the stuffed grape leaves on top of the lemon slices. Invert a heavy dish on top of the grape leaves so the bottom of the dish is pressing down on them. Add water to the pan bring to a boil reduce heat and simmer on low for about 35 minutes or until stuffed grape leaves are tender.
