Free Recipe Lebanese Grape Leaf Rolls
Recipe Type: A Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 12
Ingredients for Lebanese Grape Leaf Rolls Recipe
1 Jar grape leaves; 3-4 dz
-large or 2 dz small leaves
-per jar
Several lamb bones
3 Cloves garlic
1 lb Ground lamb
1/2 c Uncooked long grain rice
1/2 ts Ground cinnamon
1 ts Salt
1/2 ts Freshly ground black pepper
1 tb Caribe (crushed N. New
-Mexico hot red chile)
1 Lemon; juice of
1/4 c Sugar
1 cn (28-oz) whole tomatoes
Lebanese Grape Leaf Rolls Preparation
Rinse bottled grape leaves. If necessary, soak bottled or fresh leaves in hot water just until pliable. Place lamb bones and garlic in bottom of a large saucepan. In a medium bowl, mix ground lamb with rice, cinnamon, salt, pepper, caribe, lemon juice & sugar. Place a spoonful of lamb mixture on each leaf & roll up, tucking ends in. Place rolled leaves on top of bones in pan. Drain liquid from tomatoes into pan; coarsely chop tomatoes and add. Then add enough water to come just below tops of rolls. Bring mixture to a boil over high heat. Reduce heat, cover & simmer about 30 minutes or until rice filling is tender. Makes 3-4 dozen small rolls for appetizers or 2 dozen large rolls as an entree. From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen”s MM Recipe Archive, .
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