- 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
How to Make Stuffed Grapeleaves
- 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.