Lamb Stuffed Grape Leaves
One of Dan’s fondest childhood memories with his Grandmother is making their family’s Lamb Grape Leaves recipe. I’ve heard about these for years and years and was so excited when his Grandma Ann came to town. I of course, had to ask her to teach me how to make them!
60 or so grape leaves (we used a combo of fresh and pickled) rinsed
2 cups of rice (we used long grain white rice)
2 lbs of ground lamb
2 tsp salt + 1 tsp for water
1/2 tsp cinnamon
1/2 tsp Allspice
1/2 tsp black pepper
1/4 tsp oregano
3 cloves garlic, minced
Juice of 2-3 lemons
Rinse grape leaves and dry them in linen towel.
Add meat, rice, cinnamon, allspice, 2 tsp salt, pepper, oregano and garlic into a bowl and mix together.
Roll meat and rice mixture into grape leaves and place in pot tightly together.
Place a plate on top of leaves to hold down.
Add 1 tsp salt and lemon juice to water and fil lto the rim of the plate.
Bring to a boil, then cover and simmer for 90 minutes.
While we waited, we snacked on some fresh na’an from North Park Produce, some Labneh and Za’atar spices from our friends Smij Spicery.
We grilled up some beef and veggie kabobs and had a delicious feast for dinner! We love dipping our grape leaves in Labneh.