GRAPE LEAVES ALEPPO
The best way to prepare delicious grape leaves, or yeb'r't in Arabic, as handed down by my grandmother from Aleppo, Syria as brought to the US in 1912.
Provided by Robert Shagawat
Categories Appetizers and Snacks Meat and Poultry
Time 2h
Yield 32
Number Of Ingredients 9
Steps:
- Soak rice in cold water, and drain. In a large bowl, mix together the ground lamb, rice, allspice, salt and pepper until well blended. Place about 1 tablespoon of the meat mixture onto the center of each leaf. Fold the leaf over once, turn in the edges on each side, and then roll the leaf closed.
- Stack the leaf-rolls in a large pot, covering each layer with slices of garlic. Add just enough water to cover the rolls, then pour in the lemon juice. Add the olives to the pot for flavoring, if desired. Place a plate on top of the rolls to keep them under water.
- Bring to a boil, then reduce heat, cover and simmer for 1 hour and 15 minutes. Taste the rice for doneness. Grape leaves taste even better after sitting for several hours. Serve and enjoy.
Nutrition Facts : Calories 101 calories, Carbohydrate 9.2 g, Cholesterol 19 mg, Fat 4.5 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 1.7 g, Sodium 902.3 mg, Sugar 0.2 g
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Lawrence Grace
[email protected]These grape leaves were a bit too sour for my taste. I think I would have preferred a sweeter filling.
Md rula Min
[email protected]I've made grape leaves before, but this recipe is by far the best. The filling is perfectly seasoned and the leaves are cooked to perfection. I will definitely be using this recipe again and again.
Gais Uddln
[email protected]The recipe was easy to follow and the grape leaves turned out great! I served them as an appetizer at a party and they were a hit. Everyone loved them!
Ashiraf Nyanzi
[email protected]These grape leaves were fantastic! The filling was flavorful and the leaves were tender. I used a combination of ground beef and lamb, and I added some extra garlic and mint to the filling. The grape leaves were easy to roll, and they held their shap