Grape Leaves

Name: Grape Leaves
Ingredients: 2 pounds ground beef; 2 pounds ground pork; 2 cups white rice; 1 cup chopped fresh dill; 1 cup chopped white onion; 1 cup chopped spring onion; 2 tablespoons garlic powder; 2 tablespoons salt; 2 tablespoons ground pepper; Tomato puree; Butter; Olive oil; 1 jar preserved grape leaves in brine; Lemon juice

14 ingredients

13 steps

Ingredients

2 pounds ground beef
2 pounds ground pork
2 cups white rice
1 cup chopped fresh dill
1 cup chopped white onion
1 cup chopped spring onion
2 tablespoons garlic powder
2 tablespoons salt
2 tablespoons ground pepper
Tomato puree
Butter
Olive oil
1 jar preserved grape leaves in brine
Lemon juice

Directions

1

Mix the ground beef and ground pork.
2

Add the rice, dill, both onions, garlic powder, salt and pepper and then mix.
3

Make a puree by first melting some butter in a saucepan over medium heat.
4

Then add enough olive oil and tomato puree until the sauce is orange-red in color.
5

Stir over medium heat but do not boil.
6

Add enough of the puree to the meat so that it is moist but not soupy.
7

Let cool, about 20 minutes.
8

Cover the bottom of a large saucepan with a layer of grape leaves.
9

De-stem the remaining leaves and place vein-side up on your work surface.
10

Place about 3 ounces of meat filling on each leaf and roll them up.
11

Once you have rolled all your grape leaves, stack them in a circular pattern in the pan.
12

Add a little lemon juice, some olive oil and enough water to just cover the top of your last stack.
13

Cover and let simmer for about an hour.