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Lebanese stuffed grape leaves with lamb Recipe

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Lebanese stuffed grape leaves with lamb
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Ingredients

  • 1 jar grape leaves, brined (about 50; look for them in the pickle section)
  • 1 pound ground lamb
  • 1 16-ounce can tomatoes, diced
  • 1 cup long-grain white rice, uncooked
  • 1 cup olive oil
  • 2 bunches green onions, chopped
  • 2 large bunches fresh mint, chopped (about 3 cups)
  • 1 tsp salt
  • 2 lemons, juice only

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