Ingredients: |
Ingredients: 1 LB GROUND LAMB
3 CUPS COOKED RICE (YOUR FAVORITE KIND) OR BULGAR WHEAT
5-6 GARLIC CLOVES, MINCED OR CRUSHED
1/2 MEDIUM ONION, FINELY DICED
1/2 TBSP ONION POWDER
2 TBSP ALLSPICE
2 TBSP CINNAMON POWDER
1/2 EACH TBSP SALT AND PEPPER
CHOPPED PARSLEY AND MINT (OPTIONAL)
1 JAR OF GRAPE LEAVE IN BRINE (16 OZ)
2 LEMONS, SLICED THIN
2 14 OZ CANS OF TOMATO SAUCE OR PUREE (I PREFER PUREE) PLUS TWO CANS OF WATER OR BROTH
PITA BREAD
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Directions: |
Directions:MIX FIRST 9 INGREDIENTS IN LARGE MIXING BOWL, LIKE MAKING A MEATLOAF
RINSE THE GRAPE LEAVES IF DESIRED, ALTHOUGH I DON'T BECAUSE WE LIKE THE BRINE.
TO STUFF THE LEAVES, LAY OUT A GRAPE LEAF, PINCH OF A PORTION OF THE LAMB MIXTURE ABOUT THE SIZE OF YOUR THUMB AND PLACE IT IN THE CENTER OF THE LEAF. FOLD IN SIDES, THEN FOLD UP BOTTOM OF LEAF, ROLLING TOWARD TOP WRAPPING LIKE A LITTLE BURRITO. PLACE IN A LARGE PAN, LIKE A DUTCH OVEN, AND REPEAT MAKING A SINGLE LAYER OF THE STUFFED LEAVES. PLACE A LAYER OF LEMON SLICES OVER THE LAYER OF STUFFED LEAVES AND REPEAT WITH ANOTHER LAYER OF LEAVES, THEN ANOTHER OF LEMONS. SQUEEZE THE JUICE FROM THE END PIECES OF THE LEMONS INTO THE POT. POUR IN TOMATO SAUCE OR PUREE, THEN WATER. BRING TO A BOIL, THEN REDUCE TO SIMMER. WEIGH THE STUFFED LEAVES DOWN WITH A PLATE, THEN COVER AND SIMMER FOR ABOUT 35-45 MINUTES. UNCOVER AND REMOVE PLATE, SIMMERING A FEW MORE MINUTES TO THICKEN SAUCE IF NEEDED. SERVE WITH PITA BREAD. |
This recipe for GRANDMA FOLEY'S GRAPE LEAVES is from