This was a dish my Palestinian host family made during my time in the Middle East. Because it takes awhile to wrap the rice mixture in the individual grape leaves, I remember my host mom mentioning that she usually only makes it on special occasions. Her deciding to make it while I was there, most certainly made me feel special!
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| Karla Martin and Kat Pence wearing traditional clothes in Nazareth, Israel |
Ingredients:
1 pound lamb breast
vineleaves
lemon juice to taste
small can tomato sauce
basic recipe raw meat and rice stuffing
Directions:
To stuff the leaves: If leaves are preserved in salt and water, rinse and drain. If fresh, wash thoroughly and cover with hot water until limp. Drain and set aside.
Put one teaspoon stuffing in the center of each leaf, on the rough side. Fold stem side horizontally over stuffing, then fold the two vertical sides over the first fold. Roll tightly until it reaches the leaf point, forming a cylinder approximately 7 centimeters long by 1 centimeter thick.
Place rolls side by side and in layers over lamb breast bones or neck bones. Add tomato sauce. Cover with water and sprinkle with salt.
Bring to a boil. Cover and cook over low heat for 50 minutes or until done. Add lemon juice and cook for 10 more minutes. To serve, turn the pan upside down on a platter while hot.
Submitted by Karla Martin
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