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Stuffed Grape Leaves with Meat
Warak arish malfouf bi lahmeh

50 grape leaves

1lb. ground lamb
½ c rice
½ c lemon juice
Salt and pepper to taste

Hint: Soak fresh grape leaves in hot water to soften. Canned grape leaves can be used – just rinse and drain.

Make stuffing: wash rice and mix with ground seasoned meat.

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 Cold yogurt.



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