Stuffed_grape_leaves_with_rice_and_meat

Name: Stuffed_grape_leaves_with_rice_and_meat
Cuisine: British
Ingredients: 3 cups egyptian rice; 500 grams minced meat; 1/2 teaspoon 7 spices; 1 teaspoon salt; 1 kg grape leaves pressed; 2 kgs of lamb boned meat (Lamb Neck, lamb rack, meat slices,..; 500 g lamb sliced Leah; 2 cups lemon juice; 1 tablespoon salt; suitable quantity of water to cover the whole stuffed wrapped

Tripolitan Cuisine @cook_16360859

Tripoli

Stuffed_grape_leaves_with_rice_and_meat

Tripolitan Cuisine @cook_16360859

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Ingredients

Rice filling ingredients:
3 cupsegyptian rice
500 gramsminced meat
1/2 teaspoon7 spices
1 teaspoonsalt
Boiling grape leaves:
1 kggrape leaves pressed
Ingredients, needed to cook the stuffed grape leaves:
2kgs of lamb boned meat (Lamb Neck, lamb rack, meat slices,..
500 glamb sliced Leah
2 cupslemon juice
1 tablespoonsalt
suitable quantity of water to cover the whole stuffed wrapped

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Steps

1

Filling preparation:
wash and drain the rice very well.
2

Add the minced meat, 7 spices and salt.
3

Mix ingredients well, until all has combined
4

Boiling Grape leaves:soak grape leaves in a wide container, for no less than 5 hours, changing the water continuously, to rinse off extra salt.
5

Wrapping grape leaves:
place grape leaves on a soft surface (tray,plate etc) add a suitable quantity of rice filling in the centre of the leaf
6

Pinch or trim off any long or tough stems. Fold bottom sections of leaf over mixture, fold over sides, and roll toward the top of the leaf into a firm cylinder.
7

Repeat with the remaining grape leaves and filling.
8

Cooking preparation:
Wash meat, Leah, bones then bring to boil to get rid of extra fats and foam.
9

Wash meat again
10

In a wide pot, put the meat first, add a pinch of 7 spices and salt.
11

Layer the grape leaves in a row around the pot, in a presentable order.
12

Add salt and lemon juice.
13

Cover with water. Place a heavy weight on top and cover the pot.
14

Put on medium heat till boiling.
15

When boiled, lower the heat and leave for no less than 12 hours, check continuously the quantity of water.
16

Before turning off the stove, take off the cover and the heavy weight. Allow the grape leaves to toast a little.
17

Turn the pot of grape leaves in an appropriate dish. Serve hot.
18

Chefs tip:
If grape leaves are fresh, cook for 7 hours.
19

By: Bara'a Choughari