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.

Enjoy!

STUFFED GRAPE LEAVES WITH LAMB

INGREDIENTS:

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

DIRECTIONS:

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.

Lubia (green beans with meat - beef or lamb)

Katie gave me the idea to whip up some of this good stuff. Forgive me if my spelling is wrong! Google shows so many versions!

This turned out FABULOUS! I used Beef Stew Chunks, as I didn't have any Lamb handy. I also used canned green beans, which makes this recipe super easy. Matt's dad (100% Lebanese) gave me the thumbs up on my recipe. So if it's good enough for him, then it's good enough to share with all of you.

The recipe below is my twist on Matt's family recipe! Enjoy!

Lubia (Lebanese - green beans with meat - beef stew or lamb)

Erin's Recipe!

INGREDIENTS:

1 1/2 lb Beef Stew Chunks (or you can use Lamb Meat)

2 28oz cans of Cut Green Beans (drained)

2 29oz cans Tomato Sauce

1 14.5oz can Diced Tomatoes

1 1/2 tablespoon of butter

2 large onions

2 cups water

1 teaspoon salt

1 1/4 teaspoon allspice

3/4 teaspoon black pepper

DIRECTIONS:

Melt butter in large pot. Add beef to pot and turn to cook all sides. Once the beef is cooked on all sides, add the onion and cook until the onions are soft and golden.

Add water, tomato sauce, diced tomatoes, allspice, salt and pepper. Stir to combine and bring to a boil.

Once boiling, reduce heat to medium/medium low. Cover and simmer for 2-3 hours until meat is tender and the sauce has thickened/reduced. Be sure to stir the mixure every 30 mins or so.

Add the green beans during the last 20 mins of cooking.

Serve over rice pilaf (recipe above).