Tonight I had a delicious dinner. Stuffed grape leaves. Its a simple meal that has been made for centuries. I first walked through the vineyard and pick small tender leaves from the vines. I enjoy walking through the vineyard, it not only lets me survey the vines but its a great way to unwind after a day in the lab. Besides, I know we are going to have a great dinner once I get back to the kitchen. Susan and I begin to prepare the grape leaves by washing the leaves. Once the are cleaned I begin to mix the stuffing.  |
| Lamb and rice stuffing |
The stuffing consist on 1 pound of ground lamb. 1 cup of uncooked rice. a teaspoon of allspice, and a 1/4 cup of lemon juice.
Start by placing a teaspoon of filling near the stem of the grape leave.(The stem is removed) and roll the leaf toward the tip folding the sides in as you roll. Continue rolling until the stuffed leave looks like a cigar. One pound of Lamb should make about forty stuffed grape leaves. Place the stuffed leaves in a pot in tight layers. once all the leave are in the pot add enough water to cover the leaves. To prevent the leaves from floating and falling apart while cooking, place and inverted plate on top of the leaves and weigh the plate down with a rock. Add chopped garlic, salt, and another 1/4 cup of lemon juice. Cover the pot and bring the water to a boil. once the water comes to a boil reduce heat, to a low simmer and simmer for forty minutes. Use Tongs to remove rock and plate. remove grape leaves allow to cool. Serve with fresh lemon and yogurt.Enjoy,
~Old dog~
I've been having a little trouble posting comments to some of your blogs. I am out here reading your posting wishing you all well in all your endeavors. I will keep trying to make comments until then God bless.
