Grape Leaves with Meat
Warak arish malfouf bi
1lb. ground lamb
½ c rice
½ c lemon juice
Salt and pepper to taste
Soak fresh grape leaves in hot water to soften. Canned grape
leaves can be used – just rinse and drain.
stuffing: wash rice and mix with ground seasoned
1. In each grape leaf-shiny side of leaf
down, coarse side of leap up - put 1 teaspoon of stuffing
along top side [not to the end-about ½ inch from
top of leaf]. Fold top of leaf and ends. Amd make a finger
like roll, and roll. Grape leaves should be about 2 inches
long and about ½ inch thick.
2. In 2 quart saucepan, put seasoned steak
pieces on the bottom of pan and, then, arrange stuffed grapevine
folded edge to the bottom so they won’t open-in rows, one
side by side. Alternate layers of grape leaves when setting
them in the the pan.
3. Cover the leaves with water and 1T salt.
Cover with inverted plate, cover pan, and cook for ½
hour or until rice is cooked and meat is tender. Then, add
the lemon juice and cook for 10 more minutes. Serve with