Lebanese Stuffed Grape Leaves

* Exported from MasterCook *

LEBANESE STUFFED GRAPE LEAVES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c Uncooked rice NOT instant
2 ts Salt
1 t Pepper
3/4 ts Allspice
3/4 ts Cinnamon
2 tb Melted butter
2 lb Lean ground lamb
100 Grape leaves
1 Sliced fresh lemon

Put the rice in a colander and rinse 3 times with cold
water. Combine the salt, pepper, allspice and cinnamon
and sprinkle over rice, stirring to mix well. Add
butter and lamb to rice and mix well. Place grape
leaves in a large bowl and cover with boiling water to
soften. Remove and drain in colander. Cool. To stuff
leaves, place a ts of the rice and meat mixture on
each leaf. Beginning at the stem end, roll the leaf up
over the filling, folding the sides of the leaf in,
halfway toward the center, so the leaf is a nicely
tucked, tight little package by the time you reach the
tip. Repeat with remaining leaves and filling. Cover
the bottom of a large pan with a few of the grape
leaves and the lemon slices. In neat rows, arrange the
stuffed grape leaves on top of the lemon slices.
Invert a heavy dish on top of the grape leaves, so the
bottom of the dish is pressing down on them. Add water
to the pan, bring to a boil, reduce heat and simmer on
low for about 35 minutes, or until stuffed grape
leaves are tender.



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