Grape Leaves Stuffed with Lamb
Ground lamb and mint stuffing (see recipe below)
Turmeric and nutmeg rice
48 brined grape leaves, patted dry
Dipping sauce (see recipe)
Prepare lamb and mint stuffing.
Prepare turmeric and nutmeg rice and let cool.
Using bowl of water or wet tow- els to dampen hands, take about 3/4 tablespoon
rice in hand and squeeze tightly, pumping rice to form cylinder shape about 3/4
inch wide by 11/2 inches long. Make 48 of them, dampening your hands in between
to prevent rice from sticking excessively. Place grape leaf, shiny side down, on
clean surface in front of you, with its leaf tip away from you. Spoon about 2
teaspoons of lamb stuffing in middle of grape leaf, spreading it out to about
3/4 inch by 11/2 inches. Put rice cylinder on top of lamb, and fold bottom of
leaf over rice and lamb. Fold sides of leaf in toward the middle, and then roll
package toward leaf tip to seal. Place tip side down on plate.
Just before serving, ladle a little sauce over stuffed leaves and microwave
about 30 to 45 seconds. Or, prepare dipping sauce and serve with cold stuffed
leaves. Makes 48, 6 to 8 servings.
Ground lamb and mint stuffing
4 shallots, chopped to make 1/2 cup
2 teaspoons cumin seed
2 teaspoons fennel seed
1 tablespoon olive oil
3/4 to 1 pound boneless lamb
1 teaspoon ground ginger
3/4 teaspoon salt
1 teaspoon sugar
1/2 teaspoon ground coriander
1/4 cup chopped mint
In saucepan over medium heat, saute shallots with cumin and fennel seed in oil
for about 1 minute. Add lamb, ginger, salt, sugar, ground coriander and mint and
cook until lamb is done. Remove and let cool.
Place lamb mixture in food processor and pulse until it becomes fine paste.