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"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

GRAPE LEAVES Recipe

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This recipe for GRAPE LEAVES is from Mark's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 LB GROUND MEAT
2 LB GROUND PORK
2 CUPS WHITE RICE UNCOOKED
1 CUP CHOPPED WHITE ONION
2 TABLESPOONS GARLIC POWDER
2 TABLESPOONS SALT
2 TABLESPOONS GROUND PEPPER
TOMATO PUREE
BUTTER
OLIVE OIL
1 JAR PRESERVED GRAPE LEAVES IN BRINE OR
FRESH GRAPE LEAVES BLANCHED IN HEAVY SALTED WATER
LEMON

Directions:
Directions:
MIX GROUND BEEF AND PORK. ADD THE RICE, ONION, GARLIC POWDER, SALT AND PEPPER. COOK OVER MEDIUM HEAT TILL MEAT IS BROWNED. REMOVE ANY GREASE. SET ASIDE TO COOL SLIGHTLY.MIX. THEN MAKE PUREE BY FIRST MELTING BUTTER IN SAUCEPAN OVER MEDIUM HEAT, THEN ADD ENOUGH OLIVE OIL AND TOMATO PUREE UNTIL THE SAUCE TURNS ORANGE/RED IN COLOR. MIX OVER MEDIUM HEAT BUT DO NOT BOIL. ADD ENOUGH OF THE PUREE TO THE MEAT SO THAT IT IS MOIST BUT NOT SOUPY. LET COOL.
COVER THE BOTTOM OF A LARGE SAUCEPAN WITH LAYER OF GRAPE LEAVES. DE-STEM THE REMAINING LEAVES AND PLACE VEIN SIDE UP. PLACE ABOUT 3OZ OF FILLING ON EACH LEAF AND ROLL UP. ONCE YOU HAVE ROLLED ALL YOUR LEAVES STACK THEM IN A CIRCULAR PATTERN IN THE PAN. ADD A LITTLE LEMON JUICE, SOME OLIVE OIL AND ENOUGH WATER JUST TO COVER THE TOP OF THE LAST STACK OF LEAVES. COVER AND LET SIMMER FOR 1 HOUR

 

 

 

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