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Print this Recipe    Grape Leaves Suffed with Ground Lamb

grape Leaves
ground lamb (or hamburger), very lean
tomato paste

Mix the lamb with raw rice in a ratio of 2 (meat) to 1 (rice).
Season with salt, pepper & cinnamon and don't be afraid of the
cinnamon. Optional additions are a generous handful of fresh,
minced parsley and/or a chopped tomato. I like both.

Rinse the grape leaves (assuming they're in brine. If you're lucky
enough to have them fresh--ah!). Remove the largest part of the
center leaf vein. Many of the leaves that come in jars are large
enough to cut in half. Find the way that's best for you. Put
about 1 teaspoon of mixture into each leaf and roll like a burrito,
i.e., wrap in the sides, turn up the bottom, and continue to roll
until it's similar to a little cigarette. Tuck each one neatly
into a heavy pot. Place them close together so they won't fall
apart. Continue until you have lost patience. Do this with the
radio on because it's a tedious task!

You should have at least 50, and this is using about a pound of
meat. Any leftover meat mixture can be frozen or added in a little
aluminum foil package to the cooking pot. Make a thin tomato sauce
by stirring a spoonful of tomato paste into some warm water. Cover
the stuffed grape leaves with this thin sauce. I make mine thicker
than my Lebanese friends do. Place a saucer on top of the leaves,
so they won't float. Simmer for 30 minutes or so or until the leaves
are tender and the rice is cooked. Serve hot or cold.


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