Ingredients
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1 (16 ounce) jar grape leaves or 1 (16 ounce) jar young tender fresh grape leaves
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1 cup uncooked long grain rice
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3 tablespoons of fresh mint
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1 cup water
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1 lb ground lamb (or a mixture of both) or 1 lb ground beef (or a mixture of both)
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2 tablespoons pine nuts, toasted
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1/8 teaspoon cinnamon
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1/4 allspice
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1/2 teaspoon sugar
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3 garlic cloves
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2 -3 lemons
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2 tablespoons dried currants
Instructions
- If using fresh grape leaves for rolling, dip in boiling water with some lemon for about 30 seconds.
- Mix ground meat with rice,pine nuts, dried currants season with salt, pepper, allspice, sugar and cinnamon.
- Remove stem from each grape leaf, if using fresh leaves.
- Spread each leaf on flat surface.
- Place about 1 teaspoon of meat stuffing across the leaf about 1/2" from stem point.
- Fold leave forward toward stuffing.
- Then fold right side over and roll leaf forward very tightly.
- When fully rolled, squeeze it to secure.
- Repeat for each leaf.
- Place a couple of loose leaves on the bottom of pan Then place each stuffed roll in the pot in layers.
- Pound the garlic with mint and salt to taste,.
- add 1 cup water and lemon juice and pour over grape leaves in the pot.
- Cover and bring to a boil over high heat.
- Then simmer, covered, for 1 hour.
- Add more water if needed.
- Steam until grape leaves are soft and are pierced and cut easily with a fork.
- Do not over cook.
- The leaves should not fall apart.