Stuffed Grapeleaves

1
Muna Escobar

By
@supermomma5

"Mashi" is what we called this dish growing up. It is another wonderful dish that my grandmother "Teta" usually served on Thanksgiving, Christmas or Easter. This is a very time consuming dish but well worth it, especially on special occasions. I hope you like it.

Rating:

★★★☆☆ 2 votes

Comments:
Serves:
6-8
Prep:
1 Hr
Cook:
1 Hr

Ingredients

Add to Grocery List

1 jar(s)
grapeleaves
1 lb
lamb or beef soup bones
8 oz
tomato sauce
lemon juice to taste

STUFFING

1-1 1/2 c
chili ground lamb meat
1 cup c
parboiled rice
3 tsp
salt
1/2 tsp
pepper
1/2 tsp
allspice
1/4 tsp
ground cinnamon, (optional)
2 Tbsp
butter

How to Make Stuffed Grapeleaves

Step-by-Step

  • 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.

Printable Recipe Card

About Stuffed Grapeleaves

Course/Dish: Other Main Dishes




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