Stuffed Grape Leaves Recipe

How to make it

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• Get all of the ingredients together. You'll also need a pan with a lid and something like a plate that will fit inside it to hold the rolls down. Start by browning the lamb and draining off the fat.
• It will cook more later so you just want to get rid of most of the fat at this point.
• Lamb fat has lots of flavor so you may want to leave some if you don't mind the calaries.
• Heat the first tablespoon of olive oil and add the onions.
• Saute them for 2-3 minutes until barely translucent.
• Add the lemon juice, wine, pressed garlic, oregano, dill, parsley, and rice. Stir it all together and let it simmer slowly for 4-5 minutes.
• Then take it off the heat and mix in the drained lamb.
• You can adjust the seasoning at this point.
• I sometimes add more dill.
• Okay. Time to stuff the leaves.
• First rinse off all of the leaves in warm water and pinch off the little tough stems.
• Save a few of the small or mangled ones to line the pan.
• Lay a leaf on a plate with the shiny side down and place a heaping tablespoon of the filling right in the center.
• Fold the bottom part of the leaf over the filling, then fold the sides in. Make them sort of tight.
• Finish by rolling the whole thing towards the top.
• Line the pan with some of the unused grape leaves.
• Place the rolls seam down in the pan, placing them snuggly, but not too tight.
• After the pan is full, drizzle with 1 tsp olive oil.
• Pour in the remaining 1/4 cup wine and the chicken stock.
• Place a plate or some other round flat thingy over the rolls.
• Use something to weigh that down.
• Heat the pan until the liquid starts to boil.
• Cover the pan and lower the heat to low and let it simmer that way for an hour an 15 minutes.
• Check every once in a while to make sure all of the liquid hasn't evaporated.
• If it gets low just add some stock or water.
• Take the rolls out of the pan and lay them out on a couple plates. Don't stack them as they need space to cool and drain. Put the plates in the fridge and let them cool over night.