Stuffed Grape Leaves
Ingredients
- 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
- ΒΌ cup lemon juice
Instructions
- 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.
Notes
- These can be easily frozen for future use as a quick snack.