Recipe by Cheryl Marie
This recipe came from my grandfather, he was 100% Lebanese. I have a Lebanese reunion every year and this is what I make and it's the first to go. I serve it with my home made garlic sauce and Lebanese bread YUM!
Top Review by chef FIFI
To enhance the flavor, you can add a bit of tomato paste to the sauce(they wont be saucy, but instead have a savory flavor to them), or also some people slice up tomatoes and layer them in the pot along with the grape leaves.
- 1 cup uncle bens converted rice
- 1⁄2 lb ground lamb
- 3 teaspoons cinnamon
- 3 teaspoons salt
- 1⁄4 teaspoon pepper
- 1⁄4 cup lemon juice
- 1⁄2 cup lemon juice, for in pot
- 3 tablespoons butter
- 6 cups water, cover over leaves
- 2 tablespoons olive oil
Directions See How It's Made
- Wash& stem fresh grape leaves briefly to slightly wilt and drape over something.
- While drying make filling sauce.
- Mix lamb, rice, seasonings, lemon juice and butter.
- Stuff grape leaves with half of a tablespoon or more of the rice mixture.
- Put the mixture close to the bottom where the stem was at,fold and roll like you would a burrito.
- When done stuffing, line bottom of stock pot with torn or broken grape leaves then layer with stuffed grape leaves firmly packed with loose flap down in a 3 quart pot, in tight parallel rows, alternating each layer the opposite way (this will help to keep them from moving) when done line with more torn grape leaves on top, put flat plate on top of grape leave and a pitcher of water on top of the plate to help keep it down.
- fill pot with about 4 to 6 cups of boiled water, 2 tablespoons of olive oil, and a 1/2 cup of lemon juice and salt so that it is just above the grape leaves.
- Bring to boil and simmer for about 20 to 25 till done (check one to see if done).
- Remove grape leaves with tongs.
- NOTES: Save some of the juice for reheating in the mirowave, and cover.