Not only is this dish delicious, but it’s healthy, too, as it helps to combat diabetes and high blood sugar.
Ingredients
Grape Leaf Rolls:
1 cup long-grain rice
¼ teaspoon ground allspice
¼ teaspoon ground cinnamon
Salt and pepper, to taste
1 pound ground lamb
50 to 60 grape leaves
¼ cup lemon juice
Yogurt Sauce:
1 8-ounce container plain yogurt
1 medium seedless cucumber, diced
1 teaspoon dried mint flakes
2 teaspoons lemon juice
2 teaspoons garlic, minced
Salt and pepper
Preparation
1. Rinse rice in cold water; drain. Add allspice, cinnamon, salt and pepper. Mix well. Add lamb; mix well.
2. Rinse leaves in warm water. Place each leaf on flat surface, dull side up (veins are more prominent).
3. Place 1 tablespoon meat mixture on stem end of leaf. Roll stem end over meat. Continue rolling, folding in sides, making a cylinder. Rolls should be about ½ inch in diameter and 1 ½ inches long.
4. Place extra leaves on bottom of Dutch oven to prevent sticking. Pack rolls tightly in pot, end to end in first row then side by side in next row and so on. This will keep rolls compact.
5. Just cover rolls with water; sprinkle with 1 tablespoon salt. Invert plate over rolls to keep intact. Cover pot. Cook for 20 minutes over medium heat.
6. Add lemon juice; lower heat; simmer 30 minutes (water will steam away). Sauce: Combine ingredients. Cover; refrigerate. Dip rolls in sauce.
Makes 50 rolls
Learn how this traditional family dish gave an old cook some new hope.
