![]() Try to tightly fit the grape leaves.Īdd chunks of garlic in between the rolled grape leaves. ![]() Add a second layer of grape leaves facing the other direction. Place the rolled grape leaves with the seam face down in one row facing the same direction. Try to make a flat even surface for the grape leaves. Layer the sliced tomato and grape leaves on top of the caramelized lamb chops. Once the lamb chops are browned on both sides, remove them from the heat. Fry the lamb chops in olive oil in a large pot with high sides. Once you are done rolling the grape leaves, you can either cook them or store them in the fridge (up to one day) or freezer (up to 3 months). Place the rolled grape leaf in a container with the seam side face down. Pro Tip: This size grape leaf is the sweet spot, not too big and not too small. The grape leaf should be about the thickness of a finger. Fold the bottom up over the stuffing, then fold over the sides. Place about 2 teaspoons of the stuffing close to the bottom of the leave. You can cut down on the time it takes to make if you rope in a willing family member. It takes about 30 minutes to one hour to roll 100 grape leaves. Set up your workstation and get comfortable. Prepare the grape leaf stuffing. Mix the ground beef, short-grain rice, garlic powder, allspice, ground cinnamon, salt, and pepper in a bowl with your hands. Boiling the leaves make them more pliable for rolling. Submerge 20 grape leaves at a time in boiling water for a couple of seconds.
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