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Thursday, May 12, 2011

stuffed grape leaves

stuffed grape leaves


1 Qt. Jar grape leaves (or 70 - 80 Fresh)
one steak or lamp shoulder or chicken (recommended)

Lamb broth or water to cover.if you using chicken or meat use the same broth
1 lb Course ground lamb shoulder (beef can be substituted)
3/4 cup raw long grain rice, soaked 30 minutes in cold water, rinsed and drained.
 1/2 Tsp ground cinnamon
1 Tsp salt
1/4 Tsp fresh ground pepper
6 - 8 cloves garlic, sliced
one pinch all spice
one pinch cummin
a little fresh celintro
one Maggie chicken or meat depend 
2 - 3 juice lemons

How to make it

Remove all stems from Grape Leaves. If using pickled, wash to remove brine.
If using fresh, dip in boiling water 30 Seconds to slightly wilt. Drape leaves over a colander to dry a bit.


Mix rice and seasonings until well blended. Add ground Lamb and blend well. Make sure rice is distributed evenly throughout.
As you stuff the grape leaves, set any torn or small ones aside to use on the bottom of the pan.

To Stuff:

Place one grape leaf smooth side down with stem end facing you.
Put 1 large Tbls of Filling in centre of the leave and, with your fingers, form into a small cylinder not quite as long as the leaf is wide.
Roll the stem end over the filling and continue to roll toward the tip until you have a cigar type shape.
Roll the stem end over the filling; fold in sides and continue to roll toward the tip until you have a cylinder with closed ends.

If using, place lamb cote and Cinnamon Stick the bottom of a large pot (At least 3 Qt) and cover with torn and extra Grape Leaves.  the Idea behind this, besides flavouring the liquid is to keep the stuffed leaves from direct contact with the bottom of the pan.
Arrange finished leaves, loose flap down in tight parallel rows leaving a small round hole in the middle of the pan for water circulation. Change direction with each layer by 90 degrees so one layer is north-south, the next is east west. Toss slices of garlic between each layer.
Pour Lemon Juice over the pot. Invert a plate over the leaves to keep them in place and weigh down with a heavy object. Pour in enough Broth or Water to completely cover plate.
Cover pan, bring to a boil and reduce heat to attain a slow simmer and cook slowly for 15 - 20 minutes. Remove from heat. Leave covered off heat for another 30 minutes.
Serve hot with Lemon Wedges and Yoghurt mixed with mint

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