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Stuffed Grape leaves




Source of Recipe


Posted By: helen


Recipe Introduction


This is my Aunt Marges recipe that I just wrote down while watching her. It's heaven.
Yebeda- Stuffed Grape Leaves. Pick leaves fresh, cut off stem close to the leaf. Put in pot full of water and blanch for 1 minute. Water should simmer. Color will change from bright green to dull green. Leaves will smell sweet and grapey. Refresh will cold water and allow to cool.



List of Ingredients




Filling:
Coarse ground lamb – 1 lb.
Carolina rice, uncooked – 1 cup
The proportions are 1:1, no matter how large the batch.
Rinse rice to moisten.
Salt – 2 tsp.
Allspice - 1 tsp.
Lemon Juice – 2 Tbsp.


Recipe



Mix together with hands
Rolling:
Put leave down flat with veins pointing toward you. Don’t over stuff as they will explode when cooked. Cover any holes with piece of imperfect leaf. Roll tightly and neatly so they hold shape when cooked.
Cooking :
Cut up one head of garlic, coarsely chop Place leaves or lettuce leaves in bottom of pot to protect them. Stack neatly in pot, close together but not too crowded. Arrange in pot in opposite directions to support themselves when plated.
Add:
Cold water ½ way up, then add:
1 cup Lemon Juice
¼ tsp. citric acid
palm size of salt
more lemon water to cover the leaves. Add:
garlic. Put smaller plate on top, cover and simmer for 15-20 minutes. Adjust heat so they don’t boil over. Taste broth for seasoning. Should be very tart. Taste one at 15 minutes, break in half. Rice should be popped and leaf tender when done. Allow to sit on stove without heat for 20 minutes to absorb any juice left in pot. Save any juice/garlic left over. Cool and turn onto plate.