Hot Stuffed Grape Leaves ~ All Middle East

[Twitchin Kitten]

and all other areas of the Mid East

As kids we used to call these little cigars. They are so delicious and we couldn't get enough of them.

Hot Stuffed Grape Leaves

makes about 70 or more

Ingredients:

• 16 ounces drained, rinsed preserved grape leaves (or about 80+ fresh)
  
• 1 pound ground lamb (or beef if you must)
  
• 1 cup long grain white rice
  
• 2 tomatoes, peeled and chopped
  
• 1 medium onion, chopped fine
  
• 6 Tbsp flat leaf parsley, finely chopped
  
• 6 Tbsp celery leaves, finely chopped (optional)
  
• 2 tsp cinnamon
  
• Salt and Pepper
  
• 2 tablespoons tomato paste (optional - I don't use it)
  
• 2 tomatoes, sliced (optional, I don't use)
  
• 4 cloves garlic, slivered thin
  
• Juice of 2 lemons
  
• 1 thinly sliced lemon
  

If using grape leaves preserved in brine, to remove the salt put them in a bowl and pour boiling water over them. Make sure that the water penetrates well between all the layers, and leave them to soak for about 20 minutes, then change the water twice, using fresh cold water.

If using fresh leaves, plunge a few at a time in boiling water for a few seconds until they turn dark and go limp, then pull them out and plunge into a cold water bath.

Wash the rice in boiling water and then rinse in cool water and drain well.

In a large bowl, mix the rice with the meat, tomato, onion, parsley, celery leaves (optional), cinnamon, salt and pepper. For a Greek flavor, add 2 Tbsp or more tomato paste. MIX WELL

Stuff the grape leaves with this mixture. Place each leaf vein side up and put one heaping teaspoon of the meat mixture in the center on the leave near the stem end. Fold each side to the middle then fold and roll from the bottom up to form a cigar (see video) shape. Fill the rest of the leaves the same way until you use up all the mixture.

Line the bottom of a large saucepan with a layer of grape leaves. I like to use the large, tough ones or the blemished unused leaves for this. Then add some garlic slivers and start filing the pan up with the rolled leaves. Pack them in tightly next to each other on a single layer.

Once you have this layer filled, throw some garlic slivers on top, then a few of the lemon (or tomato) slices, a sprinkle of lemon juice, a little water and then another layer of grape leaves. Some more garlic and then fill the rest, again packing tightly, with the rest of your stuffed leaves.

When you're done, add more garlic slivers, sprinkle lemon juice, lemon slices (or tomato) and then put more leaves on top of this. Toss a few more garlic pieces and lemon slices on top of this. Add about a cup or so of water and then place a plate on top of all of this. The plate prevents the leaves from floating and unraveling.

Cover the pot and cook over a very low boil for about 1 to 1 1/2 hours until tender. Add more water as it becomes absorbed if needed.

Variations:
A Lebanese variation adds 4 or more garlic cloves, crushed in addition to the slivered ones, and one Tbsp crushed dried mint with a little water about 20 minutes before the end of cooking time.

A Greek versions is served with "avgolemono" sauce. Bring 1 1/2 cups of meat or chicken stock to a boil. Beat 3 egg yoldk with the juice of 1 lemon and beat in a ladle of the stock, then pour this into the pan with the simmering stock, beating vigorously until the sauce thickens. Quickly remove from the heat and do not let it boil, or the eggs will curdle. Pour over the stuffed leaves when you serve.

Click for full size:
   

http://twitchinkitchen.com//videos/Stuff...Leaves.flv