Stuffed Grape Leaves 24-09-2013

Stuffed Grape Leaves

Ingredients:

1 garlic clove, minced
1 Tablespoon olive oil
12 to 16 ounces finely ground lamb
1 cup finely chopped onion
3/4 cup currants
1/4 cup lemon juice
1/4 cup finely chopped parsley
1 cup cooked rice
1 jar grape leaves, drained, rinsed and stemmed
1/2 cup lemon juice
1/2 cup water

Directions:

Mix the garlic and olive oil in a small bowl. Brown the lamb in a skillet, stirring until crumbly; drain. Combine the lamb, garlic mixture, onion, currants, 1/4 cup lemon juice and parsley in a bowl and mix well. Stir in the rice.
Lay the grape leaves on a hard surface and place approximately 1 to 2 Tablespoons of the lamb mixture in the center of each leaf. Bring 2 opposite points of each leaf to the center and fold over the filling. Roll tightly as for a jelly roll into a roll about 3 inches long.
Arrange the stuffed grape leaves seam side down in a single or double layer in a 9 x 13-inch baking dish. Drizzle with a mixture of 1/2 cup lemon juice and water. Bake, covered, at 350 degrees for 40 minutes. Check periodically to ensure enough moisture is present to steam the grape leaves and add water if necessary.
Note: Referred to in Greece as dolmas, the flavor of the pickled grape leaves in these authentic Mediterranean tidbits permeates each bite. The filling should be very smooth, so ask the butcher to grind the lamb twice. Fresh mint may be substituted for the parsley.

Serves: 12