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Title: Lebanese Grape Leaf Rolls Categories: Appetizer Yield: 12 Servings 1 Jar grape leaves; 3-4 dz -large or 2 dz small leaves -per jar Several lamb bones 3 Cloves garlic 1 lb Ground lamb 1/2 c Uncooked long grain rice 1/2 ts Ground cinnamon 1 ts Salt 1/2 ts Freshly ground black pepper 1 tb Caribe (crushed N. New -Mexico hot red chile) 1 Lemon; juice of 1/4 c Sugar 1 cn (28-oz) whole tomatoes 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 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |