Grape Leaves
Instructions
Brown meats in a hot cast iron skillet. Crumble meat, and drain fat.
Cook rice in broth with salt, bring to a boil and reduce heat to a simmer, cover tightly for 40 mins.
Remove rice from heat and keep covered 5 mins. Fluff with fork.
Combine meats with rice (3 cups cooked rice). Add cinnamon, and salt and pepper to taste.
Blanch grape leaves in boiling water, drain. Cut out tough stems from bottom of leaves. Place leaves, shiny side down on
work surface. Add 1 tsp meat rice filling, shaped into a small cylinder, at base of leave wrap edges of leaf over and roll up into
a packet.
Place extra broken grape leaves in bottom of a medium sauce pan. Layer stuffed grape leaves, seam side down in a single layer. Cover with water and tomato sauce and juice of lemon. place a small plate on top to weigh down leaves. Cover pot and simmer for 45 mins. Serve grape leaves with sauce.
