LEBANESE MEAT STUFFED GRAPE LEAVES
1 jar grape leaves 2 pound jar
1 pound ground Vistamont Farms sirloin
½ cup long grain enriched white rice par-boiled such as Uncle Ben’s
1 teaspoon salt
¼ teaspoon pepper
2 lemons juiced
2 stalks celery cut into 3
5 leaves raw cabbage
Line a large pot with celery ribs and loose cabbage leaves.
Remove the hard stems from grape leaves and place on a plate.
In a large bowl, combine ground meat, rice, the juice of 1 lemon, salt and pepper.
One grape leaf at a time, place the leaf flat on a plate and add 1 tablespoon of meat and rice mixture near stem.
Form meat into long cigar shape then roll the grape leave starting at the stem all the way to the top. No need to fold in sides but you can if you would like to.
Line rolls in pot, alternating direction with each layer until the pot is filled ¾ of the way or you’ve used all your leaves.
Cover grapes leaves with a small plate turned upside down to keep them from moving and to weigh it down.
Add the juice of the second lemon and then cover with water until grape leaves are covered.
Cover the pot with a lid and bring to a boil on high. Reduce heat to low and simmer for 15 minutes before serving with plain yogurt or cucumber laban.
Makes 45 Grape Leaves
- Posted from The Lemon Bowl
Thank You Customer Jen for this amazing RECIPE!