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
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|Serving Size: 1 Serving (144g)|
|Recipe Makes: 12|
|Calories from Fat: 82 (39%)|
|Amt Per Serving||% DV|
|Total Fat 9.1g||12 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 27.3mg||8 %|
|Sodium 30.5mg||1 %|
|Potassium 266.4mg||7 %|
|Total Carbohydrate 25.8g||8 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 23.4g|
|Protein 8.1g||12 %|
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Calories per serving: 212
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