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Recipe Name: Lebanese Stuffed Grape Leaves Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 1

1 1/2 Cup(s) Uncooked rice not instant
2 Teaspoon(s) Salt
1 Teaspoon(s) Pepper
3/4 Teaspoon(s) Allspice
3/4 Teaspoon(s) Cinnamon
2 Tablespoon(s) Melted butter
2 Pound(s) Lean ground lamb
100 Grape leaves
1 Sliced fresh lemon
Put the rice in a colander and rinse 3 times with cold water.
Combinethe salt, pepper, allspice and cinnamon and sprinkle over rice,
stirringto mix well. Add butter and lamb to rice and mix well. Place
grapeleaves in a large bowl and cover with boiling water to soften.
Removeand drain in colander. Cool. To stuff leaves, place a ts of the
rice andmeat mixture on each leaf. Beginning at the stem end, roll the
leaf upover the filling, folding the sides of the leaf in, halfway
toward thecenter, so the leaf is a nicely tucked, tight little package
by the timeyou reach the tip. Repeat with remaining leaves and filling.
Cover thebottom of a large pan with a few of the grape leaves and the
lemonslices. In neat rows, arrange the stuffed grape leaves on top of
thelemon slices. Invert a heavy dish on top of the grape leaves, so
thebottom of the dish is pressing down on them. Add water to the pan,
bringto a boil, reduce heat and simmer on low for about 35 minutes, or
untilstuffed grape leaves are tender.From Gemini's MASSIVE MealMaster
collection at

Nutrition (calculated from recipe ingredients)
Calories: 2261
Calories From Fat: 1315
Total Fat: 146.5g
Cholesterol: 668.9mg
Sodium: 5173.5mg
Potassium: 3151.9mg
Carbohydrates: 60.5g
Fiber: 9.9g
Sugar: 35.5g
Protein: 173.2g

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