Stuffed Grape Leaves
Recipe from Family Circle

You'll need a steamer basket to make this Greek recipe. The bite-size grape leaf rolls are filled with a mixture of ground beef, rice, and mint and steamed until fork tender. A lemon-dill dressing gives the appetizer just a hint of tang.


Stuffed Grape Leaves

by 3  people


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Ingredients
  • 1   jar 
    (1 pound) grape leaves in vinegar
  • 1/2  cup 
    finely chopped red onion
  • 2   tablespoons 
    butter
  • 2   
    cloves garlic, chopped
  • 1/4  teaspoon 
    ground cumin
  • 1/2  pound 
    ground beef
  • 1   cup 
    uncooked white rice
  • 1 1/2  teaspoons 
    dried mint
  • 2 1/4  cups 
    water
  • 3/4  teaspoon 
    salt
  • 1/8  teaspoon 
    black pepper
  • 3   tablespoons 
    all-purpose flour
  • 1/2  cup 
    water
Dressing:
  • 1/2  cup 
    lemon juice (about 4 lemons)
  • 1   tablespoon 
    snipped fresh dill
  • 1/4  teaspoon 
    salt
  • 1/8  teaspoon 
    black pepper
  • 2   teaspoons 
    sugar
  • 1   teaspoon 
    Dijon mustard
  • 1   cup 
    olive oil
Directions
1.
Boil grape leaves in 6 cups boiling water until tender, 20 to 25 minutes.
2.
In second saucepan, saute onion in butter 3 minutes, until slightly softened. Add garlic and cumin; cook 2 minutes. Add beef; cook, breaking apart with wooden spoon, 5 minutes. Add rice and mint; cook, stirring, 3 minutes. Add water, salt, pepper. Simmer, uncovered, stirring, 7 minutes. Cover; simmer 13 minutes.
3.
Whisk flour and 1/2 cup water in small cup. Add to rice; cook 2 minutes. Remove from heat.
Dressing:

1.
Mix juice, dill, salt, pepper, sugar and mustard in bowl. Whisk in oil.
2.
Drain leaves; rinse with cool water. Add 1/3 cup dressing to rice.
3.
Place steamer or steamer insert in large pot with 2 inches of water.
4.
Lay 1 leaf flat, smooth side up, on work surface. Place 1 tablespoon filling on center of base of leaf. First fold over one side of leaf, then fold over other side. Beginning at bottom of leaf, roll up tightly to leaf point. Place, seam side down, into steamer basket. Continue with remaining leaves and filling.
5.
Steam 35 to 40 minutes, until tender. Remove to platter. Drizzle with remaining dressing. Makes 4 dozen.
Nutrition information
Per Serving: cal. (kcal) 77, Fat, total (g) 6, chol. (mg) 4, sat. fat (g) 1, carb. (g) 5, pro. (g) 1, sodium (mg) 250, Percent Daily Values are based on a 2,000 calorie diet
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