50 grape leaves, medium size
½ cup long grain rice
¾ pound ground lamb or beef (90% lean)
¼ cup ( ½ stick) butter
½ tablespoon salt
½ teaspoon freshly ground pepper
½ teaspoon ground cinnamon
2 lamb or pork neck bones, 2 bone-in pork chops, or 6 chicken wings
6 large grape leaves
Juice of 2 lemons |
If using fresh grape leaves, wash thoroughly and remove the stems. Soak in hot salted water for 15 minutes. Remove from water and squeeze out moisture.
If using jarred grape leaves (which are prepared in brine), rinse the leaves thoroughly in cold water and squeeze out moisture.
Rinse rice with cold water.
For filling:
In a medium-size bowl, combine rice, ground beef or lamb, butter, salt, pepper, and cinnamon. Mix well with your hands.
Prepare an 8 quart dutch oven by lining the bottom with lamb or pork bones, pork chops, or chicken wings. Spread 3 large leaves over the top of the meat.
To stuff:
Place grape leaf facing vein-side up on work surface with wide end toward you. Drop 1 tablespoon of filling across the leaf, shaping like a finger and leaving at least ½ inch of leaf on either side of the meat. Fold each side of leaf over the meat like an envelope and roll tightly away from you.
Arrange stuffed leaves in rows in pan, alternating the direction of each row. Cover with 3 large leaves. Place a plate face down over the top layer to prevent the rolls from floating.
Fill pot with lemon juice and warm water up to the plate. Cover and bring to a boil. Reduce heat to low and simmer for 30-40 minutes, until rice is tender.
Serve warm or cold. Delicious with labne (thickened Lebanese yogurt) or laban kiyar (Lebanese yogurt, cucumber, and mint salad).
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