Grape leaves

Grape leaves



  • salt
  • pepper - 1/4 tsp
  • ground beef - 1 lb
  • rice - 1/2 c
  • jar grape leaves - 1 item
  • lemons for filling - 4 item
  • lemons for water - 4 item

How to make grape leaves:

Combine the meat, uncooked rice, salt, pepper and juice of 4 lemons; mix thoroughly. Use a 3-quart pot; put aluminum foil on bottom of pan. Wash vine leaves; separate each one gently. Snip the stem. Lay each leaf flat; place a level tablespoon of stuffing on each leaf. Shape the stuffing in the center; fold sides to the center. Roll up from larger end and toward tip. Press together firmly so it will hold its shape. Place in pan (on top of tinfoil), side by side and close together, in layers, in order to retain shape, until all leaves are used. Weight down with heat resistant plate.

Mix 3 cups of water, 1 teaspoon salt and juice of 2 lemons. Pour over leaves. Let come to a light boil and cover. Turn down to simmer for about 30 minutes or until done. To serve, remove rolls with tongs and lay, side by side, in layers on a platter.

Recipe categories: Lunch/snacks, Southwest asia (middle east), Lebanese.

Grape leaves
Average rating: 3.1 of 5, total votes: 9
Cook. Time: PT5H30M
Total Time: PT5H30M

Cause of complaint:

Related ingredients:
sugar, cinnamon, vanilla, pkg, sour cream, salt, flour, red wine vinegar, small jar pimentos
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