Recipes
Lebanese Stuffed Grape Leaves
Grape leaves
Minced lamb
Rice
Salt and pepper to taste
Cinnamon
Tomato Paste
Splash of Silkwood Heritage Pinot
Mix the lamb with raw rice in a ration of 2 minced lamb to 1 rice. Season with salt, pepper and be generous with the cinnamon.
(optional are generous handful of fresh minced parsley and/or a chopped tomato.)
Rinse the grape leaves - if they are in brine... but if you have them fresh wash thoroughly then remove the largest part of the leaf vein.
Put about half of the mixture onto each leaf and wrap up the sides, turn up the bottom and continue to roll up.
Tuck each one neatly into a heavy pot. Place them close together so they won't come apart.
You should be able to make around 50 from 2 kilos of lamb
A glass of Silkwood Heritage Pinot will aid the patience!
Blend the rest of the ingredients into a thin sauce - tomato paste, warm water andseasoning and cover the stuffed grape leaves.
Place a weight on top of the rolls so they won't float. Simmer for 30 minutes or so until the leaves are tender and the rice is cooked.
Serve with yoghurt on the side... either warm or cold.