Stuffed Grape Leaves
- Ready In:
- 1hr 55mins
- Ingredients:
- 7
- Yields:
-
10 each
- Serves:
- 6
ingredients
- 1 (16 ounce) jar grape leaves
- 2 lbs ground lamb, very lean
- 2 1⁄2 cups whie rice, like mahatma brand
- 2 tablespoons garlic powder
- 1 tablespoon salt
- 2 ounces tomato paste
- 1 (8 ounce) can whole tomatoes
directions
- If you have lefover filling, you can stuff it into a cleaned, cored bell pepper, or roll then in cabbage leaves.
- Rinse the grape leaves in clean water, and pinch the stems off.
- Put then in a collander over a bown while u work wih them.
- Mix all the fillings together, rice, lamb, salt, garlic and tomato paste.
- Prepare a deep pot by puting in lamb bones (ask the butcher to cut up a few shank bones or leg bones for u) in the bottom of the pot.
- If you don't want to do this, or can't, use your silverware in the bottom of the pot, a rack will not keep them high enough-- maybe u could use a basket, but I don't I just use bones or silverware to keep the leaves off the bottom.
- now line what ever you have chosen to use with a few grape leaves and the stems u have pinched off.
- Lay the grape leaf with the shiney side down on a clean flat surface (counter top is fine) u want to see the rough back, and the leaf viens.
- Put about 1 tbls of the filling on to each leaf, and flatten it out into a finger lenght& width, but now going all the way to the edges.
- Starting at the back, where u pinched the stem off, roll up over the meat mixture, then tuck in the sides, now roll tighly up.
- Similarly to rolling a cigar.
- now line the pot with the rolled grape leaves, alternating directions with each layer-- pack these tightly.
- When you are finished rolling the leaves, you will need to find a plate to lay on top of these leaves cause u r going to weight the leaves down with a full jar of water.
- when u have the plate, and large canning jar of water ontop, fill the pot to the top of the plate with water, hen bring to a boil, then you will have to watch the pot, and keep the water level up with boiling water (keep a kettle also boiling while u boil the leaves) these cook faster this way, approx 25 min, per jar.
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RECIPE SUBMITTED BY
Lorri Nichols
Houston, Texas
I really enjoy cooking, all ethnic catagories interest me, but I am Syrian and have been enjoying exploring the tastes of my heritage. I am a stay at home mom and love it.
I am married and have 2 sons.
I am very active in my church, and enjoy having a house full of people to sample my culinary creations!