2 pounds lamb or beef
1 cup rice
100 grape leaves (fewer if more meat is used in each leaf)
Salt and pepper to taste
2 cups water
1 tablespoon butter
4 lemons
Rinse leaves thoroughly. Boil rice for 10 minutes, drain.
Mix meat with rice; add salt and pepper. Place 1 tablespoon of mixture in leaves. Fold over sides first, then roll up from stem end.
Place filled grape leaves in layers in pot. Add 4 cups of water. Sprinkle 1 teaspoon of salt on top of grape leaves and add 1 tablespoon of butter. Cover. Boil for 1 1/2 hours on low heat. Squeeze the lemons and add juice on top of the grape leaves and cook for another 10 minutes on low heat. Makes 6 servings.
Dalal Romah, Dalal's Middle Eastern Food
Thursday, January 20, 2000
