Stuffed Grape Leaves Recipe

Stuffed grape leaves (Yaprak Dolmasi) are a common middle Eastern appetiser. We grow a couple vines in our back yard so that we have a supply of leaves. Use tender new leaves of spring time. They can also be purchased.

Ingredients

20	Fresh spring time grape leaves
1 lb	ground beef or lamb
1/2 cup	rice,cooked and cooled
1	onion, grated and squeezed
1	egg
1 teaspoon	dill weed or mint
1 teaspoon	salt
1/2 teaspoon	black pepper
1	lemon juiced

Directions

Puree the onion in a food processor, or grate it by hand if you don't mind tears. Squeeze out all of the excess onion juice so that just the pulp is left.

With the exception of the grape leaves, mix all of the ingredients together.

Layout out the grape leaves with the veins upward, so the shinny side is down. Place a bit of meat mixture on each leaf,and wrap the two sides of the sides of the leaf inward over the meat,and then roll from the stem side, to form a cylinder. Pour 2 coups of water into a frying pan, and place the stuffed grape leaves into the pan, and pour lemon juice over the top, and/or a bit of chopped fresh tomato over the top. Simmer for 30 to 40 minutes. Serve with yogurt sauce.

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