Whether preparing appetizers for your family gathering, or for literally 500, these stuffed grape leaves are the ticket! I have always loved them, but considered it an abominable task to make them. Join me with Jo Ann Andera as she demystifies their fairly simple preparation and learn about the Lebanese heritage here in Texas.
JoAnn headed the annual folk like festival at the Institute of Texan culture museum for many years. She has a deep appreciation for all the cultures that constitute Texas as well as a unique viewpoint growing up as the daughter of Lebanese immigrants.
Stuffed grape leaves make A hardy snack that can be frozen & defrosted for a quick Protein pick-me-up. They would also serve well with a hardy appetizer meal since they include meat and rice. Easy to pick up individually, the hard part is exhibiting restraint on how many you can eat!
Stuffed Grape Leaves
- 1 cup uncooked rice
- 1 lb lamb shoulder finely-chopped (or 1 lb ground beef)
- salt, pepper to taste
- 3 tbsp melted butter
- 55-65 grape leaves (3-4 inches) fresh or canned
- ¼ cup lemon juice
- Rinse rice in cold water and drain.
- Add all ingredients except leaves and lemon. Mix well.
- Put leaves dull side up. Put about 1 TBSP stuffing in each. Begin to roll, fold in ends and finish. Should be 1/2 - 3/4 inches thick when rolled depending onside of leaf.
- Put lamb bones or sliced tomatoes in bottom of 2.5 quart pot. Arrange rolls in compact rows. When finished put heavy plate on top so they remain firm.
- Pour water/lemon juice combo until leaves are barely covered.
- Cover and cook medium flame for 15 minutes.Opt: Add a little lemon juice after 15 min
- Lower flame and cook another 15 minutes.
- Unmold by putting plate over pan and inverting or use tongs and plate individually.
- These can be easily frozen for future use as a quick snack.