Country:
Ingredients:
- 1 jar of Grape leaves
- 1 lb of Ground Lamb
- 1 cup Uncooked Basmati Rice
- 1/4 Teaspoon Black Pepper
- 2 Lemons Juiced
- Water
Instructions:
- Combine ground lamb, basmati rice, black pepper, and lemon juice in a bowl.
- Remove the grape leaves from the jar and rinse them with cold water.
- Remove the stem from each grape leave.
- Take a tablespoon of mixture, make it into a cigar shape, and stick it in the center of the grape leave. Roll the grape leave tightly, and place it in a crockpot. Repeat until you have used all of the ground lamb mixer.
- Make sure all the grape leaves are stacked tightly in the crockpot.
- Pour water over the grape leaves until the water is above the grape leaves.
- Cook on high for 2 to 3 hours.
Allergy Information:
Submitted by:
Kristina England
Digital Experience & Accessibility Specialist
UITS
Personal Story
Growing up, I spent the majority of my time with my mother's parents - my grandfather, who was Irish, and my grandmother, who was Lebanese. My Sito (grandmother) introduced us to many of the dishes from her country. Though she wasn't an avid cook herself, she would bring us to the local Lebanese and Syrian bakeries, Lee's and George's, to buy and enjoy an assortment of foods, including grape leaves, cabbage leaves, and meat pies. Eventually, I wanted to learn how to make the family plates myself, so my Sito connected me with a family member in Quincy for the traditional grape leave recipe, which required a large pot and a heavy plate to hold down the grape leaves so they didn't float to the top. After a few years, I realized that a crockpot would work just as well and actually discovered it worked even better, making the grape leaves more flavorful, which received a huge nod of approval from my Sito.