Lebanese Stuffed Grape Leaves
Taught by a Lebanese woman in 1993, her old family recipe.
"I added quite a bit of garlic & lemon juice; plus a Asfor (a Syrian spice) to the rice mix. I also added some Cardamon pods to the liquid they're cooked in. It worked wonderfully for me!
As for dipping sauce, my friend tells me the norm is plain yogurt with a little bit of garlic. Add salt to taste.
I will definetely try to add a piece of lamb meat to my pot next time!
This was simply delish! "
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Lebanese Stuffed Grape Leaves Preparation
1 Rinse the rice, then drain most not all of the water. Mix in with the meat. Mix in spices, then the butter.
2 Roll the grape leaves. To roll, place a leaf, vein-side-up on a flat surface. Put about a tablespoon of mixture, elongated, near the bottom of the leaf. Then, fold up the bottom around the meat, fold in the sides, and roll up TIGHTLY, folding in any sticking out edges as you go, so you nd up with a very smooth, tightly rolled leaf, about as thick as a cigar.
3 Pack the leaves VERY tightly in a large pot. You'll have a few layers. Cover them with a flat surface, such as a plate or the lid of a smaller pot, to hold the leaves in place. Then on top of that put a bowl. Cover the grape leaves with water, and also fill the bowl with water. Boil for 15 minutes, then simmer for 1? hours. Add a little water as necessary (i.e., if you see no more bubbling).
4 Serve hot or cold.
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