Yield: 36 servings
| Measure | Ingredient |
|---|---|
| 36 \N | Grape Leaves |
| 1¼ cup | Long-Grain Brown Rice |
| 1 large | Onion Chopped |
| 2 tablespoons | Chopped Parsley |
| 2 \N | Tomatoes Peeled & Chopped |
| ½ cup | Pine Nuts |
| ½ cup | Raisins |
| ½ teaspoon | Cinnamon or Allspice |
| 2 \N | Crushed Garlic Cloves |
| \N \N | Black Pepper |
| 6 tablespoons | Olive Oiil |
| ½ cup | (Generous) Water |
| \N \N | Juice Of 1-2 Lemons. |
1. Drain Leaves and Rinse Under Cold Water & Drain Again.
2. Half Fill a Large Saucepan With Water, add the Rice and Boil for 10 Min., Then Drain and Mix With the Onion, Parsley, Tomatoes, Pine Nuts, Raisins, Cinnamon or Allspice, Garlic & Pepper To Taste.
3. Palce a Heaping Teaspoon Of the Filling on Each Leaf. Fold the Edges Over and the the Little Bundles Side By Side in a Frying Pan With a Lid.
4. Mix Together the Oil and Water and Pour Over the Grape Leaves.Sprinkle a Little Lemon Juice on Top.
5. Cook Covered Over a Very Gentle Heat for 2-2½ Hours until the Rice and Leaves Are Tender. add More Water If Necessary. Cool, Then Chill.
7. Arrange the Stuffed Leaves on a Large Plate or in a Shallow Basket With a Bowl Of Yogurt & Mint Dressing in the Middle To Dip the Leaves Into. Garnish With Lemon Slices.
Yogurt & Mint Dressing: About ½ C. Of Yogurt and 2 T. Chopped Mint Mixed Together.