Lebanese Grape Leaf Rolls
By: Anonymous
Published: Sunday, May 9, 2010 - 4:42am

Ingredients




1 jar grape leaves (12 - 16 oz.), rinsed and drained
several lamb bones
3 whl garlic cloves
1 pound ground lamb
1/2 cup long-grain white rice, uncooked
1/2 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon New Mexico red chile, ground
1 lemon, juice of
1/4 cup sugar
1 can whole tomatoes, (28 oz.)

Preparation

1 Rinse bottled grape leaves, drain well. If necessary, soak bottled or fresh leaves in hot water until pliable. Place lamb bones & garlic in bottom of a large saucepan. In a medium bowl, mix ground lamb with rice, cinnamon, salt, pepper, chile, lemon juice & sugar. Place a spoonful of lamb mixture on each leaf & roll up, tucking ends in. Place rolled leaves on top of bones in pan. Drain liquid from tomatoes into pan; coarsely chop tomatoes & add to pan. Add enough water to come to just below tops of  2 Makes 3 to 4 dozen small or 2 dozen large rolls. 


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