Stuffed Grape Leaves

Name: Stuffed Grape Leaves
Ingredients: 1 lb. tender leaves from the grapevine (fresh or preserved); 1 1/2 lb. ground lamb or beef; 1/2 tsp. cinnamon; 1 tsp. dried mint; 1 c. rice; 1/2 c. lemon juice; salt and pepper to taste

7 ingredients

8 steps

Ingredients

1 lb. tender leaves from the grapevine (fresh or preserved)
1 1/2 lb. ground lamb or beef
1/2 tsp. cinnamon
1 tsp. dried mint
1 c. rice
1/2 c. lemon juice
salt and pepper to taste

Directions

1

Remove stems from leaves and wash the leaves.
2

Dip in boiling water for 1 minute to soften if using fresh leaves.
3

(Prepare preserved leaves according to directions.)
4

Wash rice and combine with meat and seasonings.
5

Place leaf under side up and put a spoonful of filling across the stem end.
6

Turn up the stem end, fold over sides and roll tightly to form a cigar.
7

Place extra leaves or lamb bones on the bottom of cooking pot to prevent scorching.
8

Arrange rolls tightly together in layers.