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What You Need:
(To Make: about 40 appetizers)
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2 cans (10½ ounces each) condensed consomme
1 pound ground beef
½ pound ground lamb
¾ cup raw regular rice
½ cup minced onion
½ cup pine nuts
1/3 cup chopped parsley
1 large clove garlic minced
1 teaspoon dried mint leaves, crushed
1 jar (about 8 ounces) grapevine leaves drained
¼ cup lemon juice
Plain yogurt
Lemon slices (for garnish)
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Translate this recipe:
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| How To Cook: |
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1. Mix thoroughly ½ cup consomme, beef, lamb, rice, onion, pine nuts, parsley, garlic and mint.
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2. Meanwhile, gently rinse grape leaves; pat dry with absorbent towels and arrange, shiny side down.
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3. Place about 1 tablespoon meat mixture in center of each leaf; tuck in ends and roll tightly toward point of leaf.
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4. In a large, heavy pan, arrange stuffed leaves, seam side down, in layers; add remaining consomme and lemon juice.
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5. Cover with a heavy plate to prevent leaves from opening. Cook over low heat 45 minutes.
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6. Serve with plain yogurt; garnish with lemon slices.
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