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Ingredients
- 1Â 1/4 c. long-grain white rice
- 1 lb grnd lean lamb
- 23 ounce tomato sauce
- Â Â (a 15-ounce can and an 8-ounce can)
- 1/2 c. minced fresh mint leaves
- 1 tsp salt - (about)
- 1/8 tsp dry thyme
- 1 tsp extra virgin olive oil
- 1 jar grape leaves - (8 ounce) liquid removed
- Â Â Lemon slices - (thin) for garnish
Directions
- Put rice in a fine strainer and rinse well under cool water; drain. In a bowl, mix rice, lamb, 15 ounces tomato sauce, mint, 1 tsp. salt, and thyme.
- Rub extra virgin olive oil proportionately over bottom of a 9- by 13-inch baking dish.
- Rinse grape leaves well; drain and pat dry. One at a time, lay each leaf flat, underside up and stem end toward you. Shape about 1 Tbsp. rice filling into a 2-inch-long log and place across stem end of leaf. Fold sides of leaf over filling and roll snugly to enclose. Arrange filled leaves, seams down, in dish, layering as needed.
- Mix 8 ounces of tomato sauce with 1 c. water. Pour proportionately over grape leaves. Cover dish tightly with foil.
- Bake in a 350 degree oven till rice is tender (cut 1 grape leaf open to test), 50 to 60 min.
- Transfer stuffed grape leaves to a platter and serve warm or possibly hot. Garnish with lemon slices. Add in salt to taste.
- This recipe yields 3 1/2 to 4 dozen.
- Comments: If making through step 5 up to 2 days ahead, cold, cover, and chill; freeze to store longer. Thaw, if frzn. To reheat, arrange about half the grape leaves with tomato sauce in a single layer on a microwave-safe plate. Drizzle with 1 Tbsp. water, cover with microwave-safe plastic wrap, and cook in a microwave oven at half power (50%) till hot in the center (slit 1 open to test), 6 to 7 min. Repeat to heat remaining grape leaves.
- Yield: 3 1/3 to 4 dozen
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