Stuffed Grape Leaves Lebanese

Name: Stuffed Grape Leaves Lebanese
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 10 serving(s)
Ingredients: 1 (16 ounce) jar grape leaves or 1 (16 ounce) jar young tender fresh grape leaves; 1 cup uncooked long grain rice; 3 tablespoons of fresh mint; 1 cup water; 1 lb ground lamb (or a mixture of both) or 1 lb ground beef (or a mixture of both); 2 tablespoons pine nuts, toasted; 2 tablespoons dried currants; 1/8 teaspoon cinnamon; 1/4 allspice; 1/2 teaspoon sugar; 3 garlic cloves; 2 -3 lemons

Submitted by Rita1652

"This makes a great Lebanese appetizer served with yogurt and pita. Snip the stems of the grape leaves if they are tough. Cover the leaves with a heavy plate that just fits inside the pot and weigh it down with some thing heavy (the leaves should not be free to move around, otherwise they become unwrapped). Look here http://www.recipezaar.com/bb/viewtopic.zsp?t=250725 for step x step photos on how to make."

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photo by ye11owrose23

Ready In:: 1hr 20mins
Ingredients:: 12
Serves:: 10

ingredients

1 (16 ounce) jar grape leaves or (16 ounce) jar young tender fresh grape leaves
1 cup uncooked long grain rice
3 tablespoons of fresh mint
1 cup water
1 lb ground lamb (or a mixture of both) or 1 lb ground beef (or a mixture of both)
2 tablespoons pine nuts, toasted
2 tablespoons dried currants
¹⁄₈ teaspoon cinnamon
¹⁄₄ allspice
¹⁄₂ teaspoon sugar
3 garlic cloves
2 -3 lemons

directions

If using fresh grape leaves for rolling, dip in boiling water with some lemon for about 30 seconds.
Mix ground meat with rice,pine nuts, dried currants season with salt, pepper, allspice, sugar and cinnamon.
Remove stem from each grape leaf, if using fresh leaves.
Spread each leaf on flat surface.
Place about 1 teaspoon of meat stuffing across the leaf about 1/2" from stem point.
Fold leave forward toward stuffing.
Then fold right side over and roll leaf forward very tightly.
When fully rolled, squeeze it to secure.
Repeat for each leaf.
Place a couple of loose leaves on the bottom of pan Then place each stuffed roll in the pot in layers.
Pound the garlic with mint and salt to taste,.
add 1 cup water and lemon juice and pour over grape leaves in the pot.
Cover and bring to a boil over high heat.
Then simmer, covered, for 1 hour.
Add more water if needed.
Steam until grape leaves are soft and are pierced and cut easily with a fork.
Do not over cook.
The leaves should not fall apart.

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Reviews

Wonderful! I am pitifully lacking in pots and pans, so wasn't able to steam them correctly, but they still turned out (my friend has grape leaves growing in her garden, so they were super fresh!). You are also to blame for my current fixation with adding currants and pine nuts to everything lol. My boyfriend isn't as thrilled with the grape leaves as I am, but he peeled it apart and loved the filling. I am definitely making this again.

Abi Fae
What can I say ...the best I have had. (1)Simple to make.(2)great flavor ..LOL the most difficult part was getting the leaves out of the jar...thank you for sharing :)5 stars are not enough

Dorsai
Absolutely Awesome. My wife and I are absolutely addicted to them. Used 2 jars of grape leaves. Ran out and bought 4 more to use later. We just can't stope eating em. Covered with egg lemon sauce. Mmmmmm Mmmmmm.

KennyB
Very good! This was my first attempt at making stuffed grapes leaves and they were a lot easier than I had expected, although time consuming. I needed and extra 10 minutes or so of steaming time before the rice was tender enough, but otherwise the directions were quite straightforward. I used the bottled leaves and ground beef. The flavor was great, although next time I would use only 1 lemon, as it was a bit too lemony for my tastes. I also would double the amount of currants and chop the pine nuts, so that each bite would have a little. They really added something extra special to the flavor. Thanks!

HeatherFeather