Monday, November 5, 2007

Stuffed Grape Leaves with Lamb

So, I took on the task of stuffed grape leaves this weekend. It was such a fun project. The actual task of stuffing the grape leaves was time consuming, but the end result was so worth the wait!

I used a combination of recipes and followed Katie's directions closely. This recipe made about 60 grape leaves. I thought we might have to freeze some, but they seem to be going quick! They make such a great healthy snack/meal!

The grape leaves passed the test. Matt loves them! I was worried since Matt was used to his family's grape leaves that mine might not be the same. However, they were perfect.



16 ounce jar of grape leaves
2 cups long grain white rice
1 lb. ground lamb or beef
1/2 white onion, finely chopped
1 1/2 teaspoons cinnamon
1 1/2 teaspoons allspice
5 teaspoons salt
1 teaspoon ground pepper
1/2 cup lemon juice
1 1/4 cup lemon juice, for in pot
6 Tablespoons butter
8- 12 cups of water
4 Tbsp olive oil

Rinse grape leaves under water and separate. Lay grape leaves out to dry.

While grape leaves are drying, melt 1 tablespoon of butter in a small pan and saute onions until they are cooked through.

In a medium sized bowl, mix together lamb, rice, allspice, cinnamon, 5 tablespoons melted butter, lemon juice and cooked onion. Use your hands and mix until combined.

Begin stuffing grape leaves. Place 1/2 tablespoon of the rice mixture close to the bottom of the grape leave (where the stem was). Proceed to fold/roll like a burrito. Make sure to roll the grape leaves pretty tight so that they stay secure.

When you have finished stuffing and rolling the grape leaves, line the bottom of a stock pot with torn or broken grape leaves. Layer the grape leaves tightly in rows in the pot. When all of the stuffed grape leaves are layered, top with more torn or broken grape leaves. Place a flat plate on top of the grape leaves. Place a pitcher of water on top of the plate to hold it down.

Fill the pot with 8-12 cups of water, olive oil, salt and 1 1/4 cup of lemon juice. Make sure the liquid is just above the height of the grape leaves. Bring to a boil and simmer for 45 mins - 60 mins, or until done. (eat a stuffed grape leave to make sure they're done!) Use tongs to remove grape leaves from pot.


Katie said...

Oh my gosh! THey turned out great!!! Yeah, you always think it's way too much but then they just start disappearing! :)

Anonymous said...

Love, love, love them. I put in a teaspoon of cinnamon.

Anonymous said...

They look just like the ones my Mom used to make. She passed away unexpectedly in 2009 and took this fabulous recipe with her. She did however leave me with a few Lebanese jems to work with. I'm gonna give yours a stab cause they look so inviting. Thanks and I'll let you know how they come out. Koko