The Ralph Nader and Family Cookbook by Ralph Nader

Author:Ralph Nader
Language: eng
Format: epub
Tags: ebook, book
Publisher: Akashic Books
Published: 2020-04-01T16:00:00+00:00

yabrak arish

rolled stuffed grape leaves

Time: 1 hour 35 minutes / Serves: 8

Stuffed with lamb and rice, or vegetarian filling, this delicacy has become popular but it’s often found in heavy olive oil. Steamed and served hot or cold, this recipe contains no added fat products. The grape leaves can be prepared ahead of time, and refrigerated or frozen uncooked, leaving out the lemon juice and water until you cook them.

ingredients for the main dish

1 16 oz. jar grape leaves or fresh grape leaves

3 large garlic cloves

3 tablespoons dried mint

salt to taste

1 cup water

juice of 2–3 lemons

ingredients for lamb filling

2 pounds ground lamb meat (boned leg of lamb, fat removed, ground at butcher or using a coarse blade on a food mill)

3/4 cup long-grain uncooked rice, preferably brown

salt and pepper to taste

1/8 teaspoon cinnamon

ingredients for vegetarian filling

1 cup long-grain uncooked rice, preferably brown

1 medium yellow onion, minced

1/2 cup fresh parsley, chopped

2 tablespoons fresh or dried mint

juice of 2–3 lemons

Prepare the Lamb and/or Vegetarian Filling

Lamb filling: Mix ground lamb meat with rice, season with salt, pepper, and cinnamon.

Vegetarian filling: Mix all ingredients together.

prepare the stuffed grape leaves

Dip the grape leaves in water for about 30 seconds.

Remove stem from each grape leaf. Spread each leaf on a flat work surface. Place about 1 teaspoon of stuffing across the leaf about 1/2 inch from the stem point. Fold leaf forward toward the stuffing, then fold the right side over, then the left, and then roll the leaf forward very tightly. When fully rolled, squeeze it to secure.

Repeat this process for each leaf.

Put 4 whole grape leaves along with torn pieces of leaves on the bottom of a 5-quart pot. Neatly place each rolled stuffed grape leaf in the pot in layers.

Pound garlic with mint and salt, add 1 cup of water and lemon juice, and pour over the grape leaves in the pot. Top with several grape leaves and torn pieces. Invert a plate about the diameter of the pot on top of grape leaves to keep them firmly in place. Cover pot.

Bring to a boil, then reduce heat to a low simmer and cook for about 1 hour. Add more water if needed. Steam until grape leaves are soft and are easily pierced with a fork. Do not overcook. The leaves should not fall apart.

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