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Lebanese Stuffed Grape Leaves

Lebanese Stuffed Grape Leaves recipe image
This Middle-Eastern appetizer features Uncooked rice NOT instant, Salt, Pepper, Allspice, Cinnamon. It delivers smooth, comforting richness, a pleasant kick of heat. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 1237.0
Dietary: Gluten-free
Description
This Middle-Eastern appetizer features Uncooked rice NOT instant, Salt, Pepper, Allspice, Cinnamon. It delivers smooth, comforting richness, a pleasant kick of heat. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 1/2 cup Uncooked rice NOT instant
  • 2 teaspoon Salt
  • 1 teaspoon Pepper
  • 3/4 teaspoon Allspice
  • 3/4 teaspoon Cinnamon
  • 2 tablespoon Melted butter
  • 2 pound Lean ground lamb
  • 100 Grape Leaves
  • 1 Sliced Fresh lemon
Directions
  1. 1
    Put the rice in a colander and rinse 3 times with cold water.
  2. 2
    Combine the salt, pepper, allspice and cinnamon and sprinkle over rice, stirring to mix well.
  3. 3
    Add butter and lamb to rice and mix well.
  4. 4
    Place grape leaves in a large bowl and cover with boiling water to soften.
  5. 5
    Remove and drain in colander.
  6. 6
    Cool.
  7. 7
    To stuff leaves, place a ts of the rice and meat mixture on each leaf.
  8. 8
    Beginning at the stem end,
  9. 9
    roll the leaf up over the filling, folding the sides of the leaf in, halfway toward the center, so the leaf is a nicely tucked, tight little package by the time you reach the tip.
  10. 10
    Repeat with remaining leaves and filling.
  11. 11
    Cover the bottom of a large pan with a few of the grape leaves and the lemon slices.
  12. 12
    In neat rows, arrange the stuffed grape leaves on top of the lemon slices.
  13. 13
    Invert a heavy dish on top of the grape leaves, so the bottom of the dish is pressing down on them.
  14. 14
    Add water to the pan, bring to a
  15. 15
    boil ,
  16. 16
    heat and
  17. 17
    simmer on low for about 35 minutes, or until stuffed grape leaves are tender

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1237.0kcal
% Daily Value *
Total Fat 64.1g99%
Saturated Fat 26.0g130%
Cholesterol 236.3mg79%
Sodium 9984.3mg417%
Total Carbohydrate 121.2g41%
Dietary Fiber 33.9g136%
Sugars 0.2g
Protein 69.0g138%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: allspice, appetizer, boiling, butter, cinnamon, fresh, grape, ground, instant, lamb, lean, leaves, lebanese, lemon, melted, middle-eastern, not, pepper, rice, salt
Read it online: https://www.chefs-mate.com/recipe/lebanese-stuffed-grape-leaves/