Stuffed Grape Leaves
1 jar (1 pound) grape leaves in vinegar
1/2 cup finely chopped red onion
2 tablespoons butter
2 cloves garlic, chopped
1/4 teaspoon ground cumin
1/2 pound ground beef
1 cup uncooked white rice
1-1/2 teaspoon dried mint
2-1/4 cups water
3/4 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons all-purpose flour
1/2 cup water
Dressing:
1/2 cup lemon juice (about 4 lemons)
1 tablespoon snipped fresh dill
1/4 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons sugar
1 teaspoon Dijon mustard
1 cup olive oil
• Boil grape leaves in 6 cups boiling water until tender, 20 to 25 minutes.
• In second saucepan, sauté onion in butter 3 minutes, until slightly softened.
• Add garlic and cumin; cook 2 minutes.
• Add beef; cook, breaking apart with wooden spoon, 5 minutes.
• Add rice and mint; cook, stirring, 3 minutes.
• Add water, salt, pepper.
• Simmer, uncovered, stirring, 7 minutes.
• Cover; simmer 13 minutes.
• Whisk flour and 1/2 cup water in small cup.
• Add to rice; cook 2 minutes.
• Remove from heat.
Dressing:
• Mix juice, dill, salt, pepper, sugar and mustard in bowl.
• Whisk in oil.
• Drain leaves; rinse with cool water.
• Add 1/3 cup dressing to rice.
• Place steamer or steamer insert in large pot with 2 inches of water.
• Lay 1 leaf flat, smooth side up, on work surface.
• Place 1 tablespoon filling on center of base of leaf.
• Fold over one side of leaf, and then fold over other side.
• Beginning at bottom of leaf, roll up tightly to leaf point.
• Place, seam side down, into steamer basket.
• Continue with remaining leaves and filling.
• Steam 35 to 40 minutes, until tender.
• Remove to platter.
• Drizzle with remaining dressing.
Yield: 4 dozen.
Tags: ground cumin, red onionRelated recipe posts
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