Ingredients: |
Ingredients: 1 16oz jar of grape leaves
Filling:
1 cup raw long-grain rice
1/2 cup olive oil
1 cup yellow onion, chopped
1/4 cup Italian parsley, chopped
1 Tbsp dill weed
Juice of 1 Lemon
1 lb ground Lamb
1 tsp Allspice
2 cloves Garlic, crushed
salt and pepper to taste
Broth:
2 cups basic Chicken broth
Juice of 1 Lemon
1 batch Egg Lemon Sauce (separate recipe)
|
Directions: |
Directions:Mix together ingredients for the filling. Pick out the smallest leaves in the jar and set aside. Use some of these leaves to line the bottom of the cooking pot. Cut the tough stems off of the grape leaves. Place 1 teaspoon of filling in the center of a leaf. Fold the stem end over the filling and then fold each side in and roll up forming a little cigar shaped cylinder. The size should be approximately 2.5 inches long and 3/4 inch wide. Do not wrap too tightly because the raw rice needs room to expand as it cooks.
Using a 2-quart heavy lidded kettle, place the rolled up leaves on top of the single layer of leaves in the bottom. Place the rolls up against each other rather tightly so they will not come undone while cooking. Cover them with a single layer of grape leaves then put another layer of the rolls on top of that and then a single layer of leaves until all are used up.
Place a medium plate over the top of the leaves, as a weight. Mix the chicken stock and lemon juice and pour over the leaves in the pot. Cover and bring to a light simmer. You may wish to use a heat diffuser to keep the bottom from scorching. Cook 1 hour. Remove pan from heat and allow to cool for 1 hour. Do not remove the lid or the leaves will darken.
Serve warm with egg lemon sauce on top. |
Personal
Notes: |
Personal
Notes: I started making these back in the 1990's. My eldest son, Derek loved them from childhood. Andrew grew up eating them. I only make them once a year as they are very time consuming. I try to make them around Easter/Passover/Ostara as they taste like Spring to me as so many Greek foods do. I made them for Thanksgiving in 1998 when Cliff, Glenda, Kate , Zach, Connie, Jim, Sarah, and Jamie all came to Iowa to visit. My nieces and nephew were hooked immediately and always request that I make them again. That was the 1st Thanksgiving after Connie had Cancer. It was a very special family time with much laughter and many tears. Over the years Thanksgiving has become my brother Cliff's and my favorite holiday. It has been so difficult these past 3 years not being able to spend it with my mother, Bea. Since her move to Georgia in 2008 Andrew, Derek and I have missed her desperately. Looking back at how irritated I used to get when we were neighbors I now realize how blessed I was to have had her, nearly exclusively to my sons and me. It is right and proper that Connie and Cliff get to have her with them now. I have to admit that my selfish side kicks in from time to time and I wish that I could wave a wand and bring her home!
|
This recipe for Stuffed Grape Leaves with Egg-Lemon sauce is from