Yummy New Year!
Yes, it's late in the day, but it is still Friday.
Here's my contribution to New Year's Eve...
Stuffed Grape Leaves
8 Tbs. olive oil
1 small onion, finely copped
2 cloves garlic, minced
8 oz. ground lamb
2 tsp. dried oregano
1 tsp. ground nutmeg
salt and freshly ground pepper to taste.
4 oz. chevre' (yay goat cheese)
3/4 C. cooked rice
1/2 C. chopped fresh Italian parsley
1/2 C. chopped walnuts
Jar 16 oz. jar of preserved grape leaves, or blanched, fresh leaves
1/4 C. lemon juice
1/2 C. water
Heat 2 Tbs. of the oil in a medium-size skillet over medium heat. Add the onion and garlic and saute' for 5 minutes. Add the lamb and crumble with fork. Cook until the lamb is no longer pink, about 15 minutes. Season with cinnamon, oregano, nutmeg and salt and pepper. Stir in the chevre and cook until the cheese melts. Remove from heat and stir in the rice, parsley, and walnuts.
Carefully rinse the grape leaves under cold running water and pat dry.Place one leaf, vein side up, on a clean, flat surface. Shape about 1 tsp. of the filling with your hands into a compact log, about 1 inch long, andcenter over the stem end of the leaf. Roll up the leaf to enclose the filling, folding the sides into the center. Repeat with the remaining grape leaves and filling.
Line the botom of a medium-size saucepan with any torn grape leaves. Pack the stuffed grape leaves in the pan in concentric circles, making as many layers as necessary.
Pour the remaining 6 Tbs. oil, the lemon juice, and water over the grape leaves. Place a small heat-proof plate on top of the stuffed leaves and place a large, heavy can, such as of tomatoes, on top of the plate to weigh down the grape leave and to keep them from unrolling. Simmer over LOW heat for about an hour.
Serve warm, garnished with lemon slices, or, with Hollandaise sauce, flavored with chopped, fresh mint.
Makes about 48 stuffed grape leaves.
MMM! These are so. good. I do hope you make or share this recipe with someone you love.
2 comments:
It's ok to use pecans, isn't it? I'm allergic to walnuts. Not deathly allergic .. but .. my tongue swells up kinda allergic. And what keeps the leaves closed while you're eating? Just placing them with the seam down and the weight seals them? No toothpicks necessary? I'm not sure I've ever had stuffed grape leaves, now that I think about it. So forgive me if my questions are stupid! ~TVJ~
TVJ~ any nuts or no nuts would be fine. And yes, putting them seam side down would be best. They'll stay together without a problem
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