Stuffed Grape Leaves
From lohashim 16 years agoIngredients
- 1 lb. fresh tender grape (vine) leaves shopping list
- 2 cups ground or chopped meat, preferably lamb shopping list
- Several meat bones shopping list
- 1 1/2 cups rice shopping list
- 2 whole garlic cloves shopping list
- 8 garlic cloves crushed with salt shopping list
- 1/2 cup lemon juice shopping list
- 1 1/2 tsp. salt shopping list
- 1/2 tsp. pepper shopping list
- 1/2 tsp. cinnamon shopping list
- 2 cups cold water shopping list
- 2 medium sized tomatoes, sliced shopping list
- 1 medium sized tomato, chopped (optional) shopping list
- 1 tsp. dried mint (or chopped fresh mint) shopping list
How to make it
- Soften and blanch grape leaves by dipping a few at a time in boiling, salted water. Set aside.
- Wash rice and mix with ground meat, chopped tomato, salt, pepper, cinnamon and one half cup cold water.
- Stuff one leaf at a time. Place a teaspoon of stuffing in the center of each. Fold the bottom of the leaf up over the stuffing, then fold from each side to the middle. Roll tightly to form a cylinder about three inches long and somewhat thicker than a cigar.
- Place layer of bones in pressure cooker (see next paragraph) and cover with sliced tomatoes and the whole garlic.
- Arrange rolls side by side in layers on the tomatoes.
- Sprinkle with salt and lemon juice.
- Add water.
- Cook under pressure 12 minutes.
- Simmer uncovered to reduce sauce.
- Mix one half cup of the sauce with crushed garlic and mint. Sprinkle this over the mahshi and simmer a few more minutes to enhance flavor
- . Remove mahshi carefully from cooking pan.
- Cool fingers in cold water to facilitate handling the hot rolls. Arrange on platter.
- Serve hot with bowl of the sauce.
- Cook without pressure if you prefer.
- Prepare as above. Arrange mahshi over layer of bones and sliced tomatoes.
- When all has been added, press down firmly with palm of the hand.
- Add water to cover, salt, and cook about an hour, or until leaves are tender and the stuffing is well cooked.
- Sprinkle with lemon juice, minced garlic and dried mint. Simmer few more minutes
stuffing method
Close
arranging in pot
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adding the sauce
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to keep them in place
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The Rating
Reviewed by 4 people-
Very nice.. Very close to what I am used too.. thanks.... Jim
jimrug1 in Peoria loved it
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