This recipe for stuffed grape leaves is similar to a traditional Middle Eastern grape leaf dish that many of you probably have in your recipe arsenal. However, for those of you who aren’t equipped with a delicious stuffed grape leaf recipe this recipe is for you, hope you enjoy it. This recipe is makes and excellent appetizer or side dish, so why don’t you cook it up tonight and serve it on charming mini bamboo plates.
Recipe for Stuffed Grape Leaves
3 pounds of lamb (ground lamb)
4 medium sized onions (finely chopped)
1/2 teaspoon of black pepper
2 teaspoon of mint (finely chopped)
1 1/3 cups of long grain wild rice
2 – 8 ounce jars of grape leaves (drained and rinsed clean)
3 cups of water
1 1/3 cups of pine nuts
2 teaspoons of salt
In large mixing bowl, toss together lamb, onions,rice, pine nuts, mint, salt and pepper, then combine ingredients thoroughly. Now, open up a grape leaf, keeping the rib side of the leaf face down on your working surface. Put a rounded Tablespoon of lamb mixture in the center of each grape leaf, then fold leaf into a cylinder shape. You do this by first folding the bottom up over the meat, then folding the sides in and rolling it up.
Now, place leaves in a large skillet, then pour water into the skillet. Now, bring water and leaves to a simmer, then turn heat up to medium and cover pan, then cook for an additional 55 minutes. During the cooking process check to see if the pan has water in it, if the water has disappeared, add a little water to pan so the leaves don’t dry out.
Once you have cooked your grape leaves, take them out of the water, slice each one of them in half and serve on incredibly elegant mini bamboo plates. Hope you enjoy this recipe.