"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Stuffed Grapeleaves Recipe

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This recipe for Stuffed Grapeleaves, by , is from Cooking While Drinking Wine , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy Bethoney
Added: Thursday, March 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs. lean hamburger or ground lamb
2 2/3 c. white rice
mint (to your taste preference)
salt & pepper
1 small can of tomatoe paste
allspice (to your taste preference)
1 jar of grapleaves
1 bottle of lemon juice

Directions:
Directions:
wash rice with cold water
snip stems off of grapes leaves, rinse, put a few of them in the bottom of a large sauce pan to line it.
Mix the meat and spices together in a large bowl, taste to test for more seasonings (I don't eat raw meat)
Add the rice and tomato paste, mix well with your bare hands.
Put about a T. full of mixture into each grape leave and roll up sort of like a cigar, about 2-3 inches long, wrap tightly, and place in the pan, criss-cross and layer them. When finished with all grape leaves, pour 1/4 bottle of lemon juice on top and the rest water until covered. Place a plate on top to keep them pressed down while boiling at medium heat. Cook another 30 minutes after boiling begins. Empty the liquid and pour the remaining lemon juice on top.

Number Of Servings:
Number Of Servings:
80 - 100 grape leaves
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
If you can get authentic syrian flatbread, wonderful, if not just use any pita bread from the grocery store to wrap them and eat them. My husband is 1/2 Lebonese, and his Mother and sisters patiently taught me this recipe that he grew up eating.

 

 

 

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