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    Stuffed Grape Leaves

    Stuffed grapes leaves are one of those weird things. Not incredibly delicious, but really irresistible. Sort of a pain to make but a good way to impress people. This recipe is very straight forward so you shouldn't have any trouble.

    These get served chilled. Don't try to eat them hot. They don't taste the same hot and they'll just fall apart. Make them the day before and chill them in the fridge.

    • 1 lb ground lamb
    • 1 Tbs olive oil
    • 1 cup diced onion
    • juice from 2 lemons
    • 1/4 cup white wine
    • 4 cloves garlic
    • 1 tsp dried oregano

    • 1 Tbs dried dill
    • 1/4 cup parsley
    • 1/2 cup rice
    • 1 jar grape leaves
    • 1/4 cup white wine
    • 1 tsp olive oil
    • 1 cup chicken broth

    1. Get all of the ingredients together. You'll also need a pan with a lid and something like a plate that will fit inside it to hold the rolls down. Start by browning the lamb and draining off the fat. It will cook more later so you just want to get rid of most of the fat at this point. Lamb fat has lots of flavor so you may want to leave some if you don't mind the calaries.

    2. Heat the first tablespoon of olive oil and add the onions. Saute them for 2-3 minutes until barely translucent. Add the lemon juice, wine, pressed garlic, oregano, dill, parsley, and rice. Stir it all together and let it simmer slowly for 4-5 minutes. Then take it off the heat and mix in the drained lamb. You can adjust the seasoning at this point. I sometimes add more dill.

    3. Okay. Time to stuff the leaves. First rinse off all of the leaves in warm water and pinch off the little tough stems. Save a few of the small or mangled ones to line the pan.

    4. Lay a leaf on a plate with the shiny side down and place a heaping tablespoon of the filling right in the center. Fold the bottom part of the leaf over the filling, then fold the sides in. Make them sort of tight. Finish by rolling the whole thing towards the top.

    5. Line the pan with some of the unused grape leaves. Place the rolls seam down in the pan, placing them snuggly, but not too tight.

    6. After the pan is full, drizzle with 1 tsp olive oil. Pour in the remaining 1/4 cup wine and the chicken stock.

    7. Place a plate or some other round flat thingy over the rolls. Use something to weigh that down. Heat the pan until the liquid starts to boil. Cover the pan and lower the heat to low and let it simmer that way for an hour an 15 minutes. Check every once in a while to make sure all of the liquid hasn't evaporated. If it gets low just add some stock or water.

    8. Take the rolls out of the pan and lay them out on a couple plates. Don't stack them as they need space to cool and drain. Put the plates in the fridge and let them cool over night.

    Any comments? Let me know and I'll include them below.

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