Back to 4 servings Filling and assembly grape leaves, fresh or preserved ground beef or lamb medium-grain rice, soaked in salt water large onion, minced chopped parsley leaves mint, finely minced (optional) cloves garlic, minced large tomato, finely chopped olive oil allspice ground cinnamon pepper salt large sliced tomatoes olive oil fresh lemon juice Dressing olive oil large clove crushed garlic fresh lemon juice
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1 Step 1: Rinse grape leaves in cold water and blanch in boiling water for 3 minutes in 3 or 4 batches. Remove and rinse with cold water and drain.2 Step 2: Gently fry onion in 1 tab. oil until soft. Add ground meat and brown, breaking up finely. Add 3 garlic cloves and saute 1 minute longer. Stir in mint, drained rice, parsley, minced tomato, 2 tab. olive oil, salt, pepper allspice and cinnamon.3 Step 3: Place a vine leaf, shiny side down on work surface. Snip off stem if necessary. Place about 1 tablespoon of filling near stem end, fold end and sides over filling and roll up firmly.4 Step 4: Line base of a large heavy pot with unfilled grape leaves. Carefully place filled grape leaves on bottom of lined pan, seam side down, snuggly fitting them into a single layer - if they don't all fit, create a second layer on top of the first. Cover filled leaves with a layer of sliced tomatoes.5 Step 5: Pour water in pot to just barely cover tomatoes. Add 2 tab. lemon juice and 2 tab. olive oil. Place a heatproof plate or pie plate over the tomatoes to hold contents in place as they cook. Bring to a boil and cover the pot. Reduce to low simmer and cook the rolls about 40 minutes until the water is almost gone.6 Step 6: Remove from heat and allow to cool. Remove the warak from the pot and place in large bowl. Dress rolls with 1/3 cup olive oil, 1 large clove crushed garlic and 2 tab. fresh lemon juice.7 Step 7: Serve chilled or at room temperature.getsaucepan.com/r/e295d551-d5a4-469d-9434-fbd9ae84078d · Original: https://www.persnicketypanhandler.com/blog/lebanese-stuffed-grape-leaves
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