Stuffed Grape Leaves

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.

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Continuing saga... My husband loved them and I have to say I made them effortlessly, I assume that as we get older things don't seem as difficult. I took many to my parents as it was late mum only had one and gave me a lovely compliment saying that they were better then the ones she has made. I sure she said that to my sister when she made them. She said they tasted wonderful. I was surprised but I knew that they were very close to mums original article. I was so very pleased with my effort and will make them again. Most time is taken wrapping them, I also believe that you should never rush them. "They should be made with love", that is one of my quotes I always use and I believe it to be true. A few things to add here... I always test food with my sense of smell, the only way to test the aroma. In addition to the ingredients above I used beef mince instead of lamb, one large onion, a can of tomatoes pureed, Dutch cinnamon, dried mint, white pepper as these are also used by mum. I didn't measure the quality I judged by smell. I did place half a cup of lemon juice, oil and some salt in the pot. I also believe that it is very important to use good olive oil. I hope that I will be able to make them as lovely as this sometime soon. I basically fried the onion that I diced until brown, added all the other ingredients until the mince was no longer brown. I did rinsed the rice before adding to the mince mixture. Then I wrapped them tightly. Actually mum did say that I should have rinsed the grapevine leaves for longer as she said they were a touch salty. I had a 500g pack of leaves and had some leftover. Mum said I could freeze the rest to use another time. Enjoy! anastasia

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I just love these things. My only problem is I found rolling the leaves tricky.

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The only thing this recipe is missing is mint and garlic. This is very similiar to what I make. My grandmother is lebanese and I grew up learning how to make all sorts of wonderful middle eastern cuisine. The only thing I do differently is use white basmati rice - I get rave reviews from suspicious eaters when I use this rice. It is very important that you rinse the leaves individually. Also you can subsitute the lamb for ground beef. don't try to make it "healthier" by using lean beef or ground turkey - it won't come out right. Serve with pita bread and hummus for the full effect. Other foods that go with it are falafels and tahini.

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There is some folks actually rolling those grape leaves (the version without meat that is served cold) and selling online.They include a recipe in their website.I think the address was www.stuffedgourmet.com

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