Kate’s Quick Bites: Stuffed Grape Leaves

Nicholas D’Andrea, We Amply Voices’ executive director joined Kate in the kitchen to make a family favorite and talk about WAV.

Ingredients

• 75-85 grape leaves 
• 1 lb. ground lamb shoulder 
• lamb bone (optional) 
• 1 cup rice 
• 20 oz. canned tomatoes (reserve some for cooking) 
• 1 tsp. dried mint 
• ¾ stick of butter, melted 
• 1 TBS Allspice 
• dash of Cinnamon 
• 1 lemon, sliced 
• salt and pepper to taste 
• paprika to taste 

Rinse rice in cold water. Mix meat, rice tomatoes, and seasonings together well.
If you are using lamb bones in the bottom of your pan, precook them unitl they are ¾ done, them place them in the bottom of the pan before layering the stuffed leaves.

Take the leaves one at a time. Spread open, vein side up. Place one tablespoon stuffing on each. Roll away from you, folding the edges to resemble cigars or sausages. Layer in rows with open end down to prevent unfolding during cooking process.

Layer leaves in alternate directions by rows until all have been stuffed. Season lightly. Place lemon slices on top of last row of stuffed leaves. Place lid or inverted plate on top of this and press down. Pour enough water and any juice left from can of tomatoes over the inverted place. Be sure liquid covers plate.

Cover pot, cook over high heat until it comes to a boil. Lower heat and continue cooking for 45 minutes. Remove lid and inverted plate from pot. Cover and continue cooking on low heat for 15 minutes.

Note: Cabbage may be substituted for grape leaves.

This recipe is courtesy of Nick’s Aunt Debbie Elias.