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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Rolled Grape Leaves Recipe

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This recipe for Rolled Grape Leaves is from Feeding our Soul, 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:  
1½ pound chuck roast of stew meat, coarsely ground (chili blade ground)
1½ pound lamb meat, coarsely ground (if you can't get lamb use 3 pounds boneless chuck roast)
3 cups long grain rice
3 tablespoons garlic powder
2 tablespoons salt
2 teaspoons dried mint
1 teaspoon pepper
⅛ teaspoon Cinnamon
⅛ teaspoon allspice
2 ounces tomato paste
18 ounces ice water (reserve 2 ounces for later to keep meat moist)
Grape leaves sufficient for 200 rolls plus extra

4 cups water
juice from one lemon
1 tablespoon garlic powder
½ stick melted butter
Directions:
Directions:
--Remove grape leaves from jar, wash separate and remove stem

--Combine meat, rice, garlic powder, salt, pepper, dried mint, cinnamon, allspice, tomato sauce and ice water and mix well, use reserved water to keep meat moist as you make rolls

--drop 1-1½ teaspoons meat mixture on leaf and roll tightly

--place a layer of unrolled grape leaves on the bottom of large pan

--Add rolled grape leaves, outer leaf facing down, in the pan

--In a separate bowl mix 4 cups water, lemon juice, garlic powder and melted butter

--add liquid mixture to pan as you add each layer

--lay subsequent layers of rolled leaves diagonally to layer below, add liquid mixture to each layer

--weight rolls to keep submerged

--bring water to a boil, reduce heat and cook on low boil for 30 minutes
Number Of Servings:
Number Of Servings:
approximately 200

 

 

 

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