Stuffed Grape Leaves Lebanese

Recipe by Rita1652
READY IN: 1hr 20mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • If using fresh grape leaves for rolling, dip in boiling water with some lemon for about 30 seconds.
  • Mix ground meat with rice,pine nuts, dried currants season with salt, pepper, allspice, sugar and cinnamon.
  • Remove stem from each grape leaf, if using fresh leaves.
  • Spread each leaf on flat surface.
  • Place about 1 teaspoon of meat stuffing across the leaf about 1/2" from stem point.
  • Fold leave forward toward stuffing.
  • Then fold right side over and roll leaf forward very tightly.
  • When fully rolled, squeeze it to secure.
  • Repeat for each leaf.
  • Place a couple of loose leaves on the bottom of pan Then place each stuffed roll in the pot in layers.
  • Pound the garlic with mint and salt to taste,.
  • add 1 cup water and lemon juice and pour over grape leaves in the pot.
  • Cover and bring to a boil over high heat.
  • Then simmer, covered, for 1 hour.
  • Add more water if needed.
  • Steam until grape leaves are soft and are pierced and cut easily with a fork.
  • Do not over cook.
  • The leaves should not fall apart.
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