"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
2 cups rice, washed 1 1/2 lbs coarse ground lamb 2 tbsp lemon juice 1 tsp salt 1 tsp allspice 1 lamb bone 100 fresh grape leaves 1/3 cup lemon juice 1 tbsp salt water
Mix all stuffing ingredients well. Pour boiling water over fresh grape leaves to soften them slightly. Then take each leaf and put about 1 tbsp of stuffing on leaf in shape of small log. Begin to roll folding over sides. Roll tightly and squeeze. Arrange each stuffed leaf in pot in which you have placed a lamb bone on the bottom to give flavor. Continue to arrange in rows and layers until the process is complete. Put 1 tbsp of salt on top and 3 cups cold water. After pot begins to boil, add 1/3 cup lemon juice and put dish on top to weigh leaves down. Cover and let simmer on very low heat about 30 to 35 minutes.
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