Stuffed Grape Leaves

Ingredients

80-100 grape leaves freshly picked or jar of grape leaves in brine
2 cups cooked long grain rice
1 pound of ground beef, minced very fine
1 onion, chopped fine
Olive oil
1 bunch parsley, chopped very fine
1 bunch of mint, chopped very fine
Salt, pepper
6 Lamb bones or 10 chicken wings
2 lemons, juiced

Procedure

If you use a jar of preserved grape leaves in brine, soak the leaves in clear water for about 1/2 hour. Drain and squeeze the excess water from the leaves and set aside.

If you use fresh picked grape leaves, make sure you pick the young tender leaves. Wash thoroughly, and drop them in a pan of hot water for a few minutes. Carefully lift out of the hot water and drain well on clean kitchen cloth.

Rice and Ground Beef Stuffing Mixture

Meanwhile, cook the rice according to package instructions; set aside.

Saute the onions in a frying pan with the olive oil until onions begin to turn color; add minced beef, stirring frequently. When the beef turns from pink, add the pine nuts and stir for a couple of minutes; set the mixture aside.

Add minced beef, pine nuts and onion mixture to the rice in a large mixing bowl and mix well.

Prepare a large heavy stock pot by placing lamb bones or chicken wings on the bottom of the pot. Add about 1 cup of water. Set aside.

Roll the Grape Leaves

Lay out one grape leaf shiney side down. Add 1 tablespoon of stuff mixture at the base of the leaf where the stem is and roll down both sides of the leaf folding in the sides as in a cigar shape.

Place the stuff grape leaf in the stock pot on top of the bones, and tightly stack the leaves side by side, row by row until all leaves are finally stuffed.

Juice the lemons and pour this over all the grape leaves. Place a heavy heat-proof plate on top of the leaves and press down firmly; leave on the leaves and place a tight-fitting lid on the stock pot.

Cook the stuffed Grape Leaves

Place the stock pot of stuffed grape leaves on a medium fire and bring to a boil; turn the leaves down to medium-low fire for 45 minutes.

When finished cooking, lift the lid and let the leaves cool. With tongs carefully lift out each grape leaf and put in a large tupperware container; refrigerate until ready to serve.

Serve Grape Leaves

To serve the leaves, place the leaves stacked neatly on a platter; drizzle the leaves generously with olive oil and squeeze on fresh lemon juice. Serve with lemon wedges.

You can also heat up and serve the lamb bones or chicken wings on a separate plate; drizzle with olive oil and a squeeze of fresh lemon juice.