Lebanese Grape Leaf Rolls

Ready in 1h

Try this Lebanese Grape Leaf Rolls recipe, or contribute your own.


1 lb Ground lamb
1 Lemon; juice of
1 tb Caribe; (crushed N. New)
1/4 c Sugar
3 Garlic
36 grape leaves; (up to 48)
1 28-oz can whole tomatoes
1 ts Salt
1/2 ts Black Pepper; freshly ground
Several lamb bones
1/2 c Uncooked long grain rice
1/2 ts Ground cinnamon

Original recipe makes 12



Rinse bottled grape leaves. If necessary, soak bottled or fresh leaves in hot water just until pliable. Place lamb bones and garlic in bottom of a large saucepan. In a medium bowl, mix ground lamb with rice, cinnamon, salt, pepper, caribe, lemon juice & sugar. Place a spoonful of lamb mixture on each leaf & roll up, tucking ends in. Place rolled leaves on top of bones in pan. Drain liquid from tomatoes into pan; coarsely chop tomatoes and add. Then add enough water to come just below tops of rolls. Bring mixture to a boil over high heat. Reduce heat, cover & simmer about 30 minutes or until rice filling is tender. Makes 3-4 dozen small rolls for appetizers or 2 dozen large rolls as an entree. From the , by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from G Internet, G Internet.

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