Grandma Malouf'S Grape Leaves
- Large jar grape leaves
- 1 lb coarsely ground leg of lamb (call store ahead to order)
- 1 cup uncooked white rice (experiment with this -- I used less last time and it wasn't enough)
- 1 teaspoon allspice
- 1 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/8 teaspoon pepper
- 2 lemons
- 1 head of garlic
- Garnish: yogurt
- Rinse the brine off the vine leaves with water. If they are folded in on each other, soak them under water until they unfold. Separate the leaves, cut off the stems (if long) and set aside.
- In a bowl combine ground lamb, uncooked rice, and spices. Taste mixture (yes!) and adjust until it tastes right.
- Place a steamer in the bottom of a large stock pot. Stuff the grape leaves by laying a leaf shiny side down, spooning a small sausage shaped portion of lamb mixture onto the base, then folding the right and left sides over, and rolling so the tip of the leaf ends up on top. Layer the grape leaves in a circle in the bottom of the pot, interspersing garlic cloves, until the pot is full. Place a heavy plate on top of the rolled grape leaves in the pot and then fill pot with water to cover the leaves. (place plate before pouring water so leaves don't unroll in the water) Bring to a boil and add more salt to water. Clear froth off top of water. Cook for 45-55 minutes adding juice of two lemons towards the end. Drain the water (keep it for soup later) and voila!
grape leaves, lamb, white rice, allspice, salt, cinnamon, pepper, lemons, garlic, yogurt
Taken from www.epicurious.com/recipes/member/views/grandma-maloufs-grape-leaves-1237047 (may not work)