If you've made a New Year’s resolution to break out of the same-old-recipe routine and try something new, this Middle-Eastern favorite will help you get your start. Easy to make and delicious, stuffed grape leaves taste even better when served with an Israeli salad: marinate tomato, cucumber, red pepper, and red onion in a mixture of olive oil, lemon juice, garlic and spices. And instead of the same old dinner rolls, try some fresh pita bread, slightly warmed and spread with a thin layer of hummus. Add a full-bodied red wine, and toast a culinary adventure!
Ingredients:
1 1/2 pounds extra lean ground beef
1/2 cup uncooked white rice
1 large onion, diced
2 packages G. Washington’s Rich Brown spice
dash of allspice
dash of cumin
5 tablespoons dried parsley
2 teaspoons basil
1 teaspoon black pepper
juice from 1/4 lemon
1/2 cup water
1 tablespoon olive oil
36 grape leaves (about 2/3 a bottle)
whole peppercorns
Directions:
In a large bowl, mix ground beef, rice, 1 package of G. Washington’s spice, all remaining spices, lemon juice, 1/2 cup water and olive oil. Next, rinse the grape leaves with water (or parboil them briefly). Spread the grape leaves with the dull side up and place a tablespoon of mixture on each leaf. First fold the stalk end of the leaf over the mixture, then the right-hand side, followed by the left-hand side. Finally, starting with he stalk end, roll the grape leaf firmly into a cylindrical shape. Squeeze it gently in the palm of your hand to keep it intact. Place the grape leaf rolls in a large pot in layers and add 2 cups water, 1 package of G. Washington’s spices and several whole peppercorns. Bring the water slowly to a boil, then simmer gently for an additional 50 minutes. Serve hot, or cool them for 1-2 hours and eat at room temperature. Makes 36 stuffed grape leaves.
– Recipe submitted by Joan Fenzel Goodman
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