"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Stuffed Grapevine Leaves Recipe

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This recipe for Stuffed Grapevine Leaves, by , is from Family and Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elys Mattar
Added: Sunday, May 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lg. jar or can grape leaves
3 lg. bunches of parsley
1/2 lb of ground lamb (or pork/beef)
1 cup of rice
2 cups water
1 cup of beef stock
1 1/2 tsp. salt
1/2 tsp. pepper
1/3 cup lemon juice (or to taste)
1/4 cup olive oil

Juice of 1 lemon (for pot)

Directions:
Directions:
Remove grape leaves from jar and soak 1 hr. in bowl of water. Squeeze excess moisture off each leaf and dry with paper towel. Set leaves aside on a plate. Mix rice, ground beef, cinamom, salt and lemon. Take a leaf and place 1 tsp. (1 Tbsp. if leaf is large.) of in a thin row across width of dull side of leaf with stemmed end closest to you. The shiny side of the leaf must face down to roll well. Fold the outside edges of the leaf 1/2" toward the center (envelope style) and roll firmly into a finger shape. Place in pot, alternating direction of each layer.

On the bottom of a large pot, place garlic cloves,and oil; place the grape rolls in layers, add beef stock and lemon to just below top level of rolls. Bring to a boil, and then lower heat. Cover and allow to simmer 1 hour.

Serve with Lebanese Laban. Serve cold or room temperature as an appetizer.

 

 

 

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