*  Exported from  MasterCook  *
                       LEBANESE STUFFED GRAPE LEAVES
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Appetizers
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   c            Uncooked rice NOT instant
    2       ts           Salt
    1       t            Pepper
      3/4   ts           Allspice
      3/4   ts           Cinnamon
    2       tb           Melted butter
    2       lb           Lean ground lamb
  100                    Grape leaves
    1                    Sliced fresh lemon
   Put the rice in a colander and rinse 3 times with cold
   water. Combine the salt, pepper, allspice and cinnamon
   and sprinkle over rice, stirring to mix well. Add
   butter and lamb to rice and mix well. Place grape
   leaves in a large bowl and cover with boiling water to
   soften. Remove and drain in colander. Cool. To stuff
   leaves, place a ts of the rice and meat mixture on
   each leaf. Beginning at the stem end, roll the leaf up
   over the filling, folding the sides of the leaf in,
   halfway toward the center, so the leaf is a nicely
   tucked, tight little package by the time you reach the
   tip. Repeat with remaining leaves and filling. Cover
   the bottom of a large pan with a few of the grape
   leaves and the lemon slices. In neat rows, arrange the
   stuffed grape leaves on top of the lemon slices.
   Invert a heavy dish on top of the grape leaves, so the
   bottom of the dish is pressing down on them. Add water
   to the pan, bring to a boil, reduce heat and simmer on
   low for about 35 minutes, or until stuffed grape
   leaves are tender.
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