Grape Leaves Aleppo
The word acetosella is of latin origin and is derived from an old name for sorrel (oxalis) which comes from the sour taste experienced when eating the young leaves of the plant.
Recipe Summary Grape Leaves Aleppo
The best way to prepare delicious grape leaves, or yeb'r't in Arabic, as handed down by my grandmother from Aleppo, Syria as brought to the US in 1912.Ingredients | Cranberry Hibiscus Leaves1 cup uncooked white rice2 pounds ground lamb2 (16 ounce) jars grape leaves, drained and rinsed1 teaspoon salt1 teaspoon ground black pepper1 tablespoon ground allspice6 cloves garlic, sliced1 cup lemon juice2 kalamata olives (Optional)DirectionsSoak rice in cold water, and drain. In a large bowl, mix together the ground lamb, rice, allspice, salt and pepper until well blended. Place about 1 tablespoon of the meat mixture onto the center of each leaf. Fold the leaf over once, turn in the edges on each side, and then roll the leaf closed.Stack the leaf-rolls in a large pot, covering each layer with slices of garlic. Add just enough water to cover the rolls, then pour in the lemon juice. Add the olives to the pot for flavoring, if desired. Place a plate on top of the rolls to keep them under water.Bring to a boil, then reduce heat, cover and simmer for 1 hour and 15 minutes. Taste the rice for doneness. Grape leaves taste even better after sitting for several hours. Serve and enjoy.Do not stack the rolled grape leave more than 3 or 4 layers thick in the pan. More layers can make the rolls cook unevenly; the ones on the bottom may overcook before the ones on the top are done.Info | Cranberry Hibiscus Leavesprep:
45 mins
cook:
1 hr 15 mins
total:
2 hrs
Servings:
32
Yield:
32 servings
TAG : Grape Leaves AleppoAppetizers and Snacks, Meat and Poultry,
