Lebanese Stuffed Grape Leaves Recipe

How to make it

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• Remove all stems from Grape Leaves. If using pickled, wash to remove brine. If using fresh, dip in boiling water 30 Seconds to slightly wilt. Drape Leaves over a colander to dry a bit.
• Stuffing:
• Mix rice and seasonings untill well blended. Add ground Lamb and blend well. Make sure rice is distributed evenly throughout.
• As you stuff the grape leaves, set any torn or small ones aside to use on the bottom of the pan.
• To Stuff:
• Place one grape leaf smooth side down with stem end facing you. Put 1 large Tbls of Filling in center of the leave and, with your fingers, form into a small cylinder not quite as long as the leaf is wide.
• OPEN END METHOD: (My family's preference)
• Roll the stem end over the filling and continue to roll toward the tip until you have a cigar type shape.
• CLOSED END METHOD:
• Roll the stem end over the filling, fold in sides and cotinue to roll toward the tip until you have a cylinder with closed ends.
• COOKING METHOD
• If using, place Bones and Cinnamon Stick the bottom of a large pot (At least 3 Qt) and cover with torn and extra Grape Leaves. <- the Idea behind this, besides flavoring the liquid is to keep the stuffed leaves from direct contact with the bottom of the pan.
• Arrange finished leaves, loose flap down in tight parallel rows leaving a small round hole in the middle of the pan for water circulation. Change direction with each layer by 90 degrees so one layer is north-south, the next is east west. Toss slices of garlic between each layer.
• Cut the Rhubarb stalks into 3- 4 inch pieces and place on top or pour Lemon Juice over the pot. Invert a plate over the leaves to keep them in place and weigh down with a heavy object. Pour in enough Broth or Water to completely cover plate.
• Cover pan, bring to a boil and reduce heat to attain a slow simmer and cook slowly for 15 - 20 minutes. Remove from heat. Leave covered off heat for another 30 minutes.
• Serve hot with Lemon Wedges and Yoghurt mixed with mint (Yoghurt is a must)