Stuffed Grape Leaves
Cinnamon and mint seasoning make this version of a popular eastern Mediterranean food typically Lebanese.
1 lb. fresh tender grape (vine) leaves
2 cups ground or chopped meat, preferably lamb
Several meat bones
1 1/2 cups rice
2 whole garlic cloves
8 garlic cloves crushed with salt
1/2 cup lemon juice
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. cinnamon
2 cups cold water
2 medium sized tomatoes, sliced
1 medium sized tomato, chopped (optional)
1 tsp. dried mint (or chopped fresh mint)
• Pot with cover large enough to accommodate grape leaves, or use a pressure cooker.
• Soften and blanch grape leaves by dipping a few at a time in boiling, salted water.
• Set aside.
• Wash rice and mix with ground meat, chopped tomato, salt, pepper, cinnamon and one half cup cold water.
• Stuff one leaf at a time.
• Place a teaspoon of stuffing in the center of each.
• Fold the bottom of the leaf up over the stuffing, and then fold from each side to the middle.
• Roll tightly to form a cylinder about three inches long and somewhat thicker than a cigar.
• Place layer of bones in pressure cooker (see next section) and cover with sliced tomatoes and the whole garlic.
• Arrange rolls side by side in layers on the tomatoes.
• Sprinkle with salt and lemon juice.
• Add water.
• Cook under pressure 12 minutes.
• Simmer uncovered to reduce sauce.
• Mix one half cup of the sauce with crushed garlic and mint.
• Sprinkle this over the mahshi and simmer a few more minutes to enhance flavor. Remove mahshi carefully from cooking pan.
• Cool fingers in cold water to facilitate handling the hot rolls.
• Arrange on platter.
• Serve hot with bowl of the sauce.
Cook’s Note: Cook without pressure if you prefer.
• Prepare as above.
• Arrange mahshi over layer of bones and sliced tomatoes.
• When all has been added, press down firmly with palm of the hand.
• Add water to cover, salt, and cook about an hour, or until leaves are tender and the stuffing is well cooked.
• Sprinkle with lemon juice, minced garlic and dried mint.
• Simmer few more minutes.
Serves 5
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