Stuffed Grape Leaves

Name: Stuffed Grape Leaves
Ingredients: 1 lb. grape leaves; 1 lb. ground beef; 1 1/2 cups of white, medium grain rice; 1 tsp. ground black pepper; 1 tsp. ground allspice; 1/2 tsp. freshly ground nutmeg; 1/2 tsp. ground cinnamon; 1 tsp. salt, divided; 1/2 lemon, juiced; 10 fl oz. tomato sauce

10 ingredients

13 steps

Ingredients

1 lb. grape leaves
1 lb. ground beef
1 1/2 cups of white, medium grain rice
1 tsp. ground black pepper
1 tsp. ground allspice
1/2 tsp. freshly ground nutmeg
1/2 tsp. ground cinnamon
1 tsp. salt, divided
1/2 lemon, juiced
10 fl oz. tomato sauce

Directions

1

If using fresh grape leaves, simmer about 2 in. of water in a pot. Place the grape leaves, working in small batches, into the water and remove when the leaves are tender/soft.
2

Combine the next seven ingredients, from beef to cinnamon, and half of the salt into a bowl. Use your hands if necessary to get all the ingredients fully mixed.
3

Using a clean cutting board or plate, lay as many grape leaves that will fit flat, with the stem pointing towards you and the veins facing upwards.
4

Take an average of a tsp. worth of the beef and rice mixture, more or less for on the size of the leaf, and place about half a cm away from the stem. Lenghten with your fingers so that it resembles a cigarette. Fold the sides of the leaf over (together, they should cover the edges of the meat so that about a thumbs worth of meat shows). Keeping the leaf tight, roll from the stem upwards, folding over any leaf side that is noticably wider than the base.
5

Continue this until all grape leaves are used or your meat mixture runs out.
6

Arrange all the stuffed grape leaves in a large pot, packing them fairly tightly. Fill the pot with water, pushing the grape leaves down so there is an inch of water above the leaves.
7

Cover and heat on high for 10 min.
8

Remove the lid and pour in the tomato sauce and remaining salt, using a spoon to spread into the whole pot. If the grape leaves are floating, place a ceramic dinner plate on top of them.
9

Cover and reduce heat to med-low, for 35 min.
10

Test a grape leaf to see if the meat is fully cooked and the rice a little chewy. Add the lemon juice, mixing into the pot as much as possible.
11

If the leaf is as said above, cover and turn the heat off. Leave for 15 min on the stove.
12

If the rice needs more cooking, cover and continue on low for 15 min, then turn off the heat and leave for 10 min. on the stove.
13

To serve, remove the plate (if used), and turn upside down onto a large platter.