Stuffed Grape Leaves

Total Time: 1 Hour 40 Mins

Prep: 40 mins

Cook: 1 hour

Yield: 8-10 Servings

INGREDIENTS:

1 lb. lean ground meat
1 jar pickled grape leaves
1/2 teaspoon black pepper
1/2 teaspoon salt
1 medium onion, grated
1 (8-ounce) can tomato sauce
2 garlic cloves, minced
1/2 cup white rice
1 cup fresh parsley, chopped
1/2 cup fresh dill, chopped
1 tablespoon turmeric
2 cups chicken broth, unsalted
1/4 cup lemon juice

DIRECTIONS:

Begin by making your stuffing. In a large bowl combine your finely grated onion, chopped parsley and dill, rice, minced garlic, meat, salt, pepper, turmeric, and tomato sauce. Using your hands massage all the ingredients together until you have everything evenly distributed throughout your meat.

Set up your work station so that you have your pot (deep enough to stack 2-3 layers of grape leaves in) that you will be laying your grape leaves in to cook next to your board where you will be assembling each roll.

First layer the bottom of your pot with two layers of flat grape leaves. This serves as a protection for your bottom layer of rolls and keeps them from burning.

Begin making each roll by placing one leaf (shiny side down) on your board. Have the bottom where the stem would be facing closest to you. Scoop one teaspoon of your meat mixture onto the bottom portion of your leaf in the shape of a rectangle. You will roll this as if your were rolling a mini burrito. Start with taking both bottom ends and bringing them over the meat mixture. Then take in both the right and left sides by folding them over the top and then continue to roll all the way to the top.

Stack your rolls evenly and tightly throughout your pot. This will keep them secure and avoids them from floating around in the pot during the cooking process or unraveling. Once they are all stacked up and around place a plate (ceramic works best since they can handle the heat) faced down on top of all your rolls. This again keeps them from floating around or unraveling. AFTER you have the plate secured on top and in the pot, pour in the lemon juice and chicken broth. Cover with lid and cook on medium-low for one hour. Try not to lift that lid at anytime as it will cause all the heat and steam needed to escape. You can test one after an hour and if you feel the leaf is still a little tough then let it cook for another 30 mins.

You can enjoy these little grape leaf wraps with some homemade Tzatziki on the side.