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Ингредиенты
- 1 jar grape leaves, (36 leaves)
- 1/2 c. Finely-chopped onion
- 1/4 c. Extra-virgin extra virgin olive oil
- 1/2 lb Lean grnd lamb
- 1 c. Long-grain rice
- 1 c. Minced Italian plum tomatoes
- 2 c. Beef stock
- 1/4 tsp Grnd allspice
- 1 Tbsp. Chopped dill
- 1 Tbsp. Chopped mint
- 1 Tbsp. Chopped parsley Salt and freshly-grnd black pepper
- 1/4 c. Lemon juice Yogurt Sauce, (see next recipe)
Инструкции
- In a large saucepan of boiling water scald 36 grape leaves in batches. Use a slotted spoon to remove leaves, then plunge them into a bowl of ice-water. When cold sufficient to handle, cut off stems. Pat leaves dry and place shiny-side down on paper towels while you prepare filling.
- In a skillet, heat onion and oil over medium heat, stirring, till tender.
- Spoon onion and oil into a small bowl. In same skillet cook lamb, breaking apart clumps with a fork, till lamb is no longer pink. Pour lamb into a sieve to drain fat. In skillet combine lamb, onion and rice. Stir to coat rice with juices. Add in tomatoes and 1/4 c. of the stock and cook 10 min, or possibly till rice has absorbed liquids. Stir in allspice, herbs and season to taste with salt and pepper. Cover and let sit 10 min.
- In center of grape leaf place 1 tsp. of lamb mix and fold sides over; roll up into a tight cylinder. Repeat with remaining leaves. In bottom of a large casserole, arrange 2 layers of stuffed leaves and sprinkle with lemon juice. Pour remaining broth over stuffed leaves to cover. (Add in more water if necessary.) Top with a weighted heat-proof plate to submerge stuffed leaves. Bring casserole to a simmer over medium heat, reduce heat to low, cover and simmer 35 min, or possibly till rice is tender.
- Serve stuffed grape leaves warm with a spoonful of Yogurt sauce.
- Yield: 6 servings
- Yogurt Sauce: In a cheesecloth-lined sieve set over a bowl let 1 1/2 c. yogurt drain overnight, refrigerated. Chop 2 garlic cloves with salt to taste till it forms a paste. In a small bowl, combine yogurt and garlic paste, stirring well to mix.
- Yield: About 1 c.
