Lebanese Stuffed Grape Leaves


1 1/2 cups Uncooked rice NOT instant
2 teaspoons Salt
1 teaspoon Pepper
3/4 teaspoon Allspice
3/4 teaspoon Cinnamon
2 tablespoons Melted butter
2 pounds Lean ground lamb
1 Sliced fresh lemon


Put the rice in a colander and rinse 3 times with cold water. Combine the salt, pepper, allspice and cinnamon and sprinkle over rice, stirring to mix well. Add butter and lamb to rice and mix well. Place grape leaves in a large bowl and cover with boiling water to soften. Remove and drain in colander. Cool. To stuff leaves, place a ts of the rice and meat mixture on each leaf. Beginning at the stem end, roll the leaf up over the filling, folding the sides of the leaf in, halfway toward the center, so the leaf is a nicely tucked, tight little package by the time you reach the tip. Repeat with remaining leaves and filling. Cover the b
Add water to the pan, bring to a boil, reduce heat and simmer on low for about 35 minutes, or until stuffed grape leaves are tender.




1.0 servings


Tuesday, December 1, 2009 - 3:04am



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