ANSWERS: 2
  • Hope this one is ok and helps you out. Happy cooking! Lebanese Stuffed Grape Leaves Appetizers - Lebanese Lebanon Middle Eastern Ingredients : 1 1/2 cup Uncooked rice NOT instant 2 tsp Salt 1 tsp Pepper 3/4 tsp Allspice 3/4 tsp Cinnamon 2 tbl Melted butter 2 lb Lean ground lamb 100 x Grape leaves 1 x Sliced fresh lemon Method : Put the rice in a colander and rinse 3 times with cold water. Combine the salt, pepper, allspice and cinnamon and sprinkle over rice, stirring to mix well. Add butter and lamb to rice and mix well. Place grape leaves in a large bowl and cover with boiling water to soften. Remove and drain in colander. Cool. To stuff leaves, place a ts of the rice and meat mixture on each leaf. Beginning at the stem end, roll the leaf up over the filling, folding the sides of the leaf in, halfway toward the center, so the leaf is a nicely tucked, tight little package by the time you reach the tip. Repeat with remaining leaves and filling. Cover the bottom of a large pan with a few of the grape leaves and the lemon slices. In neat rows, arrange the stuffed grape leaves on top of the lemon slices. Invert a heavy dish on top of the grape leaves, so the bottom of the dish is pressing down on them. Add water to the pan, bring to a boil, reduce heat and simmer on low for about 35 minutes, or until stuffed grape leaves are tender.
  • Stuffed Grape Leaves 16 oz Jar grape leaves or fresh-grape leaves 3/4 c Long grain uncooked rice 2 tsp Fresh dried mint 1 c Water 2 lb Ground lamb, beef and pork - even amounts 1/2 tsp Rosemary 1/2 tsp GREEK oregano 1/8 tsp Cinnamon 1 TBS cumin 1/2 tsp crushed or powdered dill seeds 4 lg Garlic cloves 2 - 3 large lemons To prepare fresh grape leaves for rolling, dip one leaf at a time in boiling water for about 30 seconds and cool. Mix ground meat with rice; season with salt, pepper, cinnamon and the other spices. Remove stem from each grape leaf, if using fresh leaves. Spread each leaf on flat surface. Place about 1 teaspoon of meat stuffing across the leaf about 1/2" from stem point. Fold leave forward toward stuffing. Then fold right side over then the left side and roll leaf forward very tightly. When fully rolled, squeeze it to secure. Repeat for each leaf. Neatly place each stuffed roll in a large pot in layers. Pound the garlic with mint and salt to taste, then add add 1 cup water or more as needed, and lemon juice; pour over grape leaves in the pot. Cover and bring to a boil over high heat. Cook covered, very slowly for 1 hour. Add more water if needed. Steam until grape leaves are soft and are pierced and cut easily with a fork. Do not over cook. The leaves should not fall apart. These can be further processed in a hot water bath. Put stuffed leaves in sterilized quart or pint canning jars, pour an even mixture of water and vinegar to 1/2" from top. Process for a full 15-minutes. Lemon Dipping Sauce 6 egg yolks Juice of 2 lemons 1 cup chicken or beef stock Salt and pepper to taste Beat together the egg yolks and lemon juice and add these to the stock. Cook over a low flame, stirring constantly until the sauce has thickened. Season with salt and pepper and serve hot or cold (yields about one cup). Note: This sauce can also be put to good use in soups, with fish and lamb dishes, and with salads. ______________________________________________________ And another one to be eaten right away if you wish: 1 lb. fresh tender grape (vine) leaves 2 cups ground or chopped meat, preferably lamb Several meat bones 1 1/2 cups rice 2 whole garlic cloves 8 garlic cloves crushed with salt 1/2 cup lemon juice 1 1/2 tsp. salt 1/2 tsp. pepper 1/2 tsp. cinnamon 2 cups cold water 2 medium sized tomatoes, sliced 1 medium sized tomato, chopped (optional) 1 tsp. dried mint (or chopped fresh mint) Soften and blanch grape leaves by dipping a few at a time in boiling, salted water. Set aside. Wash rice and mix with ground meat, chopped tomato, salt, pepper, cinnamon and one half cup cold water. Stuff one leaf at a time. Place a teaspoon of stuffing in the center of each. Fold the bottom of the leaf up over the stuffing, then fold from each side to the middle. Roll tightly to form a cylinder about three inches long and somewhat thicker than a cigar. grape leaf Place layer of bones in pressure cooker (see next paragraph) and cover with sliced tomatoes and the whole garlic. Arrange rolls side by side in layers on the tomatoes. Sprinkle with salt and lemon juice. Add water. Cook under pressure 12 minutes. Simmer uncovered to reduce sauce. Mix one half cup of the sauce with crushed garlic and mint. Sprinkle this over the mahshi and simmer a few more minutes to enhance flavor. Remove mahshi carefully from cooking pan. Cool fingers in cold water to facilitate handling the hot rolls. Arrange on platter. Serve hot with bowl of the sauce. Cook without pressure if you prefer. Prepare as above. Arrange mahshi over layer of bones and sliced tomatoes. When all has been added, press down firmly with palm of the hand. Add water to cover, salt, and cook about an hour, or until leaves are tender and the stuffing is well cooked. Sprinkle with lemon juice, minced garlic and dried mint. Simmer few more minutes.

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