Yield: 1 servings
|This is a new version of the Greek Classic. We have cinnamon,
|Nutmeg, and oregano, but we've combined these spices with ground
|Lamb, chevre and chopped walnuts for extra texture. Squeeze lots of
|Lemon juice on top.
|Onion, Finely Chopped
|Cloves Garlic, Minced
|Dried Oregano, Crumbled
|Salt And Freshly Ground Black Pepper, To Taste
|Chopped Fresh Italian Parsley
|Preserved Grape Leaves, 1 Jar
|Fresh Lemon Juice
|Lemon Slices For Garnish
Heat 2 Tbls of the oil in a medium skillet over medium heat. Add the onion and garlic and saute for 5 minutes. Add the lamb and crumble with a fork. Cook until the lamb is no longer pink, about 15 minutes.
Season with cinnamon, oregano, nutmeg and salt and pepper to taste.
Stir in the chevre and cook until the cheese melts. Remove from the heat and stir in the rice, parsley and walnuts. Rinse the grape leaves under cold running water and pat dry. Place one leaf, vein side up, on a clean flat surface. Shape about 1 Tsp of the filling, with your hands, into a compact log, about 1-inch long, and center over the stem end of the leaf. Roll up the leaf to enclose the filling, folding the sides into the center. Repeat with the remaining grape leaves and filling. Line th bottom of a medium saucepan with any torn grape leaves to prevent burning and sticking during the cooking. Pack the stuffed grape leaves in the pan in concentric circles, making as many layers as necessary. Pour the remaining 6 Tbls of oil, the lemon juice, and water over the grape leaves. Place a small heat-proof plate on top of the stuffed leaves and place a large can, such as tomatoes, on top of the plate to weigh down the grape leaves and to keep them from unrolling. Simmer over low heat for about 1 hour. Serve war, garnished with lemon slices, or with a fresh mint flavored Hollandaise Sauce. Makes About 48 Stuffed Grape Leaves. From The Silver Palate Good Times Cookbook Julee Rosso & Sheila Lukins Copyright 1985
Submitted By SHARON STEVENS On 10-11-94