Lebanese grape leaf rolls
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Jar grape leaves; 3-4 dz large or 2 dz small leaves per jar | |
| Several lamb bones | ||
| 3 | Cloves garlic | |
| 1 | pounds | Ground lamb |
| ½ | cup | Uncooked long grain rice |
| ½ | teaspoon | Ground cinnamon |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Freshly ground black pepper |
| 1 | tablespoon | Caribe (crushed N. New Mexico hot red chile) |
| 1 | Lemon; juice of | |
| ¼ | cup | Sugar |
| 1 | can | (28-oz) whole tomatoes |
Directions
Rinse bottled grape leaves. If necessary, soak bottled or fresh leaves in hot water just until pliable. Place lamb bones and garlic in bottom of a large saucepan. In a medium bowl, mix ground lamb with rice, cinnamon, salt, pepper, caribe, lemon juice & sugar. Place a spoonful of lamb mixture on each leaf & roll up, tucking ends in. Place rolled leaves on top of bones in pan. Drain liquid from tomatoes into pan; coarsely chop tomatoes and add. Then add enough water to come just below tops of rolls. Bring mixture to a boil over high heat. Reduce heat, cover & simmer about 30 minutes or until rice filling is tender. Makes 3-4 dozen small rolls for appetizers or 2 dozen large rolls as an entree.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .
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