1/4 cup olive oil
1 pound lamb
1 onion
1/2 cup short-grain rice
1 tablespoon dill weed
1/3 cup pine nuts
1 dash tomato paste
3 cups rich chicken broth
salt and pepper
1/4 cup water
3 tablespoons lemon juice
1 quart grape leaves (jar), rinsed well
Servings: 24
1. Rinse grape leaves well. Saute the onion until translucent. Add meat, stirring to break pieces. Add rice, dill, pine nuts, tomato paste and water. Season with salt and pepper to taste. Cook over medium heat for 10 minutes.
2. Cover the bottom of a dutch oven with grape leaves. Stuff the remaining leaves by placing leaf side down, on the palm of the hand, with base of leaf toward palm and tip toward middle finger, shiny side down. Put a spoonful of meat in center and fold from bottom, tuck in edges snuggly.
3. Arrange tip side down in pan. Add chicken broth to within 1 inch of top layer. Place a plate upside down on top layer and press. Cover and cook over medium heat for 30 or until rice is tender. Sprinkle with lemon juice and cook 5 minutes longer.
1 pound lamb
1 onion
1/2 cup short-grain rice
1 tablespoon dill weed
1/3 cup pine nuts
1 dash tomato paste
3 cups rich chicken broth
salt and pepper
1/4 cup water
3 tablespoons lemon juice
1 quart grape leaves (jar), rinsed well
Servings: 24
1. Rinse grape leaves well. Saute the onion until translucent. Add meat, stirring to break pieces. Add rice, dill, pine nuts, tomato paste and water. Season with salt and pepper to taste. Cook over medium heat for 10 minutes.
2. Cover the bottom of a dutch oven with grape leaves. Stuff the remaining leaves by placing leaf side down, on the palm of the hand, with base of leaf toward palm and tip toward middle finger, shiny side down. Put a spoonful of meat in center and fold from bottom, tuck in edges snuggly.
3. Arrange tip side down in pan. Add chicken broth to within 1 inch of top layer. Place a plate upside down on top layer and press. Cover and cook over medium heat for 30 or until rice is tender. Sprinkle with lemon juice and cook 5 minutes longer.
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