rolled stuffed grape leaves

Name: Rolled Stuffed Grape Leaves
Prep time: 1 h 45 min
Cook time: 1 h
Yield: 8
Cuisine: Middle Eastern
Ingredients: 16 ounce(s) jar of grape leaves, or fresh; 3/4 cup(s) long grain rice, uncooked; 3 tablespoon(s) mint, dried; 1 cup(s) water; 2 pound(s) leg of lamb, course ground; 1/2 tablespoon(s) allspice, ground; 1/8 teaspoon(s) cinnamon; 3 large garlic cloves; 3-4 - lemons, juiced; - salt and pepper to taste

(1 RATING)

43 Pinches 1 Photo

Fred Alam

Rochester, NY

Updated on Mar 31, 2014

This is the Lebanese version of Rolled Stuffed Grape Leaves, also called "Yabrak Arish". When we were kids we used to call them Cigars. Not very PC these days. The main difference between these and the Greek version is we don't use any olive oil. Sometimes the ones you buy in the store are packed in it too.

Rate

prep time 1 Hr 45 Min

cook time 1 Hr

method Stove Top

yield 8 serving(s)

Ingredients

16 ounces jar of grape leaves, or fresh
3/4 cup long grain rice, uncooked
3 tablespoons mint, dried
1 cup water
2 pounds leg of lamb, course ground
1/2 tablespoon allspice, ground
1/8 teaspoon cinnamon
3 large garlic cloves
3-4 - lemons, juiced
- salt and pepper to taste

How To Make rolled stuffed grape leaves

Step 1

If you're using fresh grape leaves, prepare them for use by dipping them in boiling water for about 30 seconds.

Step 2

If you're grinding your own lamb do it with the course blade on your grinder.
Step 3

Mix the ground lamb and rice, and season with salt & pepper, and cinnamon
Step 4

Cut the stem away from each grape leaf and spread them out on a flat work surface.
Step 5

Place about a teaspoon of the meat and rice stuffing across each leaf about 1/2 inch up from the stem point.
Step 6

Roll the leaf toward the stuffing and then fold the edges over the top. Continue rolling until tight. Repeat for all the grape leaves and stuffing. Don't worry if it looks like there isn't enough stuffing. Remember, the rice is raw and will expand as it cooks.
Step 7

Put enough plain grape leaves and or scraps in the bottom of a large pot (5 Qt.).
Step 8

Place the rolled grape leaves neatly in a layer on top of the leaves lining the bottom of the pot. Repeat this until all the rolls are in the pot. Make sure you save enough leaves to cover the top layer
Step 9

Crush and pound the garlic with the mint until well combined and salt to taste. Mix with water and lemon juice and pour over the rolls in the pot. Cover with grape leaves and pieces. I like to thinly slice a fresh lemon and put the slices on top.
Step 10

Invert a plate that is a little smaller than the diameter of the pot on top of the rolls to keep them down in the pot. Cover the pot.
Step 11

Bring to a boil, then cook for 1 hour on LOW heat. You can add more water if needed. Continue to steam until grape leaves are soft and can be pierced easily with a fork. Don't let them overcook or they will fall apart.
Step 12

You can serve hot or they can be eaten cold. You can use more or less of the lemon, mint, and garlic to suit your own taste.
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