"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Stuffed Grape Leaves Recipe

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This recipe for Stuffed Grape Leaves, by , is from Andrea & John's Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pam Buzek
Added: Wednesday, June 18, 2008


Grape Leaves:
2 cups cooked rice
approx. 1 1/4 lb. ground lamb
1/2 cup onion
olive oil
1 large jar of grape leaves
1 lemon
lots of thyme
dash of lemon pepper - optional
8 oz. plain yogurt

Tahini Dip:
1 cup cooked Garbanzo or Chick Peas
2 T Tahini (sesame seed paste)
2 tsp. lemon juice
1/2 clove garlic, minced

Place lamb in a large frying pan and break up often while cooking to keep as fine as possible. Add onion and pour off the fat. Once the meat and onions are browned, mix with cooked rice and season very generously with thyme (2-3 T) and lemon pepper, if using. Place two of the same size leves palm to palm. Lay out about 16 sets. Grab a big frying pan and pour 2 T of olive oil into the pan. Heat up the pan while you are placing a tablespoon or two (depending on leaf size) in the middle of each set. Fold the short sides in over the mixture, and then roll from one long side to the other. It should be secure, but still have plenty of stuffing. It will come undone in cooking if too much stuffing is in the leaf set. Place rolled leaves into hot oil and fry. Turn them over and over again every 5 minutes or so. They are done when the color has turned dark green (almost black) and they are crispy along the edges. I place the cooked ones on an oven safe platter in the oven on low while I finish cooking the rest. Serve with lemon wedges and a dollop of yogurt. We eat this with Tahini or Hummus dip and pita bread.

Place beans in blender with 1/2 the can's fluid. Add Tahini and lemon juice and blend until paste-like. Stir in garlic. Place in a bowl and garnish with parsley.

Personal Notes:
Personal Notes:
My friend, who had lived in Lebanon, taught me this when I was 14. Bob wanted me to send this one in. I never measure it so here goes!




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