Stuffed Grape Leaves

I found fresh ground lamb at Lunardi's and couldn't resist making stuffed grape leaves.

Stuffed Grape Leaves
(Adapted from Frugal Gourmet)

1 8-oz jar grape leaves
1 ½ cup uncooked long-grain rice
½ cup olive oil
1 cup chopped yellow onions
¼ cup chopped Italian parsley
Juice of 1 lemon
¾ lb lean ground lamb
1 tsp allspice

Mix all ingredients except grape leaves.

Cut the stems off the grape leaves.  Spread a leaf on the counter, bottom side up, stem side toward you.  Place 1 tablespoon of the filling in the center of the leaf.  Fold the stem end over the filling, then fold the sides over to secure the filling.  Roll toward the tipe of the leaf, forming a small cigar.  Do not roll too tightly.

Place a layer of grape leaves in the bottom of a large stockp[ot.  Place the rolled leaves up against each other.  Cover with a layer of leaves and then add another layer of rolled leaves.

Place a medium plate over the top of the leaves, as a weight.  Mix 1 can chicken broth plus 1 can water and add to the pot.  Make sure liquid covers leaves.  Cover and bring to a light simmer.  Reduce heat and cook for 25 minutes.  Remove the pan from the heat and allow to cool for 1 hour before removing the lid or the leaves will darken.

Serve with tzatziki sauce--recipe tomorrow.


I used Roland's Grape Leaves but the leaves were tough. I'll try a different brand next time.



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