|20 min||1 h||4|
|45 leaf||Grape leaves (vine leaves)|
|1 cup||Brown rice, medium-grain, dry (washed, drained)|
|227 gm||Lamb, ground|
|1 1/2 tsp||Salt (to taste)|
|1/4 tsp||Black pepper (to taste)|
|2 tbsp||Butter, unsalted|
|1 whole lemon(s)||Lemon juice|
|2 cup||Water (as needed)|
If using preserved grape leaves, soak in cold water for 1 hour, replacing water several times to remove salt. If using fresh leaves, let stand in hot water for 10 minutes to soften.
Combine all ingredients except grape leaves, lemon and water in mixing bowl. Place about 1 tsp of the meat mixture in a think row across the width of the leaf with the stemmed end closest to you and the shiny side of the leaf facing down. Fold the outside edges of the leaf 1/2-inch toward the centre and roll with a little firmness into the shape of a finger. Place in saucepan, alternating the direction of each layer. Do not roll too tight. Leave room for rice expansion and juices.
When all leaves are rolled, sprinkle with lemon juice. Add enough water to just below top level of rolls. bring to a boil, then lower heat, over and simmer for 45 minutes until leaves are tender.
Serve with cold, fresh yogurt, or tabouli.