Stuffed_grape_leaves_with_rice_and_meat

Filling preparation:
wash and drain the rice very well.

Add the minced meat, 7 spices and salt.

Mix ingredients well, until all has combined

Boiling Grape leaves:soak grape leaves in a wide container, for no less than 5 hours, changing the water continuously, to rinse off extra salt.

Wrapping grape leaves:
place grape leaves on a soft surface (tray,plate etc) add a suitable quantity of rice filling in the centre of the leaf

Pinch or trim off any long or tough stems. Fold bottom sections of leaf over mixture, fold over sides, and roll toward the top of the leaf into a firm cylinder.

Repeat with the remaining grape leaves and filling.

Cooking preparation:

Wash meat, Leah, bones then bring to boil to get rid of extra fats and foam.

Wash meat again

In a wide pot, put the meat first, add a pinch of 7 spices and salt.

Layer the grape leaves in a row around the pot, in a presentable order.

Add salt and lemon juice.

Cover with water. Place a heavy weight on top and cover the pot.

Put on medium heat till boiling.

When boiled, lower the heat and leave for no less than 12 hours, check continuously the quantity of water.

Before turning off the stove, take off the cover and the heavy weight. Allow the grape leaves to toast a little.

Turn the pot of grape leaves in an appropriate dish. Serve hot.

Chefs tip:
If grape leaves are fresh, cook for 7 hours.

By: Bara'a Choughari