Anaise Bonner, August 2009

Stuffed Grape Leaves

Orlando grape leaves (1 lg jar, in water)
1 1/4 c rice, uncooked
2 lbs ground meat (beef 85% lean, or lamb), uncooked
1 stick butter, melted
1 tsp salt
2 c boiling water
2 tsp olive oil
1 tsp freshly squeezed lemon juice (NOT Real-Lemon).

Prepare grape leaves: De-brine (soak in fresh water for 1 hour, changing the water three times). Cut off main stems. Stretch out each leaf; you will roll with veiny side inside. Put aside any leaves that are not perfect.

Prepare rice: Add boiling water to rice, stir, and let cool. The rice will expand a little.

Line bottom of Dutch oven with rejected grape leaves, to protect the good ones from scorching.

Drain the rice. Let butter cool slightly.

In large bowl, mix the rice and beef/lamb. Add butter. Mix. Add salt. Mix.

Roll grape leaves: Stretch out 1 grape leaf on flat surface or cutting board. Take small amount of meat and rice mixture and shape it into a “cigar”; place in the center of the leaf. Fold sides of leaf in and top down, then roll. Place stuffed leaves in pre-lined Dutch oven, side-by-side in multiple rows and tiers. (Unused grape leaves can be rolled in a paper towel and a plastic bag, and put in freezer for future use.)

Mix 1 cup water, salt, olive oil, and lemon juice. Pour over grape leaves in Dutch oven. Add additional water to cover. Invert oven-safe plate and place over grape leaves to keep them in place (so they don’t float). Bring to a boil, then cover and simmer for 1 hour (but check in 45 minutes). Taste to see if rice is cooked.