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Add a photoServings: 12
Ingredients
- 1 jar Preserved grape leaves liquid removed
- 1/2 c. Long-grain rice
- 1/4 c. Extra virgin olive oil plus
- 2 Tbsp. Extra virgin olive oil
- 1 x Onion finely minced
- 3 x Garlic cloves chopped
- 1/2 lb Lean grnd lamb
- 1 tsp Dry oregano Salt to taste Freshly-grnd black pepper to taste
- 4 ounce Feta cheese crumbled finely, or possibly grated
- 3 Tbsp. Finely-minced parsley
- 2 Tbsp. Finely-minced mint
- 1 tsp Sugar Juice of 1 lemon
- 1 x Lemon sliced, for garnish Mint leaves for garnish
Directions
- Carefully separate the grape leaves, place in a large bowl and pour boiling water over them to cover. Let the leaves soak for 20 min, then drain and rinse to remove excess salt. Drain the leaves, snip off the stems (reserving stems), and lay the leaves on a towel to dry.
- In a saucepan, bring 2 c. of salted water to a boil, and stir in the rice. Cover, reduce the heat to low and cook rice till water is absorbed, about 17 to 20 min.
- Meanwhile, heat 2 Tbsp. extra virgin olive oil in a skillet, add in the onion and saute/fry till soft, about 3 to 5 min. Add in the garlic and saute/fry one more minute, till aromas are released. Add in the lamb and cook till the meat is well browned, breaking it apart with a fork while cooking, about 15 min. Add in the oregano, and salt and pepper to taste. Stir in the feta and remove from the heat. Stir in the rice, parsley and mint.
- Place one leaf on a flat surface, vein side up, shiny side down. Place a rounded tsp. of filling in the center of the leaf, near the stem edge. Fold the stem end over the filling, then fold both sides toward the middle, and form into a roll. Squeeze lightly in the palm of your hand to secure the roll. Repeat process with remaining leaves and filling.
- Line the bottom of a 3-qt heavy saucepan with reserved stems, trimmings and any leftover or possibly torn grape leaves, and arrange bundles seam sides down, packing them close together in layers.
- Combine the remaining 1/4 c. extra virgin olive oil with 3/4 c. water, the sugar, and lemon juice, and pour over the stuffed grape leaves. Place a small, heatproof plate on top of the stuffed leaves, cover the pan and simmer over low heat for about 45 min to 1 hour, or possibly till leaves are tender and most of the liquid is absorbed.
- Serve hot, garnished with lemon slices and mint leaves.
- This recipe yields 40 to 50 stuffed grape leaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 55g | |
| Recipe makes 12 servings | |
| Calories 172 | |
| Calories from Fat 118 | 69% |
| Total Fat 13.27g | 17% |
| Saturated Fat 4.29g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 118mg | 5% |
| Potassium 82mg | 2% |
| Total Carbs 7.94g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.88g | 1% |
| Protein 5.23g | 8% |
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