Featured Pinch Tips Video
- 1 jar(s)
- 1 lb
- lamb or beef soup bones
- 8 oz
- tomato sauce
- lemon juice to taste
- 1-1 1/2 c
- chili ground lamb meat
- 1 cup c
- parboiled rice
- 3 tsp
- 1/2 tsp
- 1/2 tsp
- 1/4 tsp
- ground cinnamon, (optional)
- 2 Tbsp
1Combine all stuffing ingredients.
2If meat is very lean add 1 tbsp of melted butter to mixture.
3Remove leaves from jar, rinse & drain.
4Remove the stem carefully by snipping with fingers or kitchen scissors.
5Put one leaf in front of you. The stem side towards you and the veins should be facing up. The three points should be facing away from you.
6Place 1-2 tsp stuffing into the center of leaf.
7Fold up the bottom over stuffing, then fold the two sides over the first fold.
8Roll tightly. The rolls should be about 3" long.
9This is very important because if they are not rolled tightly enough they will come apart during cooking.
10Continue this until all grape leaves are used.
11At this point if you have leftover stuffing after rolling all the leaves you can stuff a green pepper, tomato or yellow squash. Wrap the stuffed vegetable in foil.
12Place bones in bottom of a soup pot.
13Place rolls side by side and in layers over the bones.
14At this point you would add any additional stuffed vegetable wrapped in foil to the top of the rolls.
15Cover with tomato sauce, then cover with water & sprinkle with some salt.
16Cover with something that is going to push them down. Like a smaller lid with something heavy on top of it to push down the rolls. You want the leaves to stay packed and submerged in the liquid.
17Lower the heat & simmer for about 45 minutes or until the rice is tender.
18Add some lemon juice to taste & cook 10 more minutes.
19To serve, drain the liquid first. While hot turn the pan upside down onto a serving platter.