Unless you or a neighbor 'put up' your
own grape leaves, you are going to have
to rely on the commercial varieties sold
in the gourmet section of most good
grocery stores.
Carefully remove leaves from jar. They
are quite delicate and tear easily. If
you tear any, save them. You will need
them later.
Soak and rinse the leaves until all
trace of brine is gone. It usually takes
a minimum of 4 thorough rinsings. Keep
in water or between damp towels while
you prepare filling.
For filling mix:
1 1/2 lbs ground lamb (substitute beef
if you must)
1 cup cooked rice or
prepared bulghor (cracked wheat)
1 onion, chopped fine
1/2 c chopped parsley
1/2 green pepper, chopped fine
1 tsp salt
1/2 tsp pepper
1/2 tsp basil
1/2 tsp oregano
1 tsp paprika
Use about 2 T filling for each leaf.
This will depend on the size of the
leaf. Place the filling near the center
of the leaf, maybe just a little closer
to the stem end. If there is any stem
remaining, snip it off. Roll the stem
end over the filling, then bring over
the sides. Roll up. Put extra leaves and
any you might have torn in the bottom of
a heavy saucepan (3 qt size is good).
Layer the prepared grapeleaves in the
saucepan.
Pour over:
1 16oz can tomato sauce
Juice of 1 small lemon
Water to cover
Cover tightly and simmer for 45 min to
an hour.
Serve with remaining tomato broth poured
over and with plain yogurt, if you
like.
Rice Pilaf
Like Rice-A-Roni? Try this instead.
For 4 servings:
1 cup rice
2 c. very hot chicken broth
2 oz vermicelli, broken into 1/2" pieces
2 oz butter or margarine
1/4 tsp each: basil, parsley, oregano
Melt butter and brown vermicelli, stirring. It browns very quickly. Add rice and stir once just to coat a little with the butter. Add hot chicken broth slowly as to help bring to a boil ASAP. Add seasonings. As soon as it comes to a boil, cover tightly and reduce heat as far as you can. Cook 20 to 25 minutes, until done. Do NOT sneak peeks... you'll know it's done when there's no more steam escaping the pot.
Sou Berag
Here I cheat... I do not make my own
filo dough. I buy it in the frozen foods
section.
When working with filo dough you must
keep it between slightly damp towels to
prevent it's drying out.
Have handy:
1 c. melted butter
method for spreading melted butter on
filo dough (soft paintbrush, pastry
brush, etc)
2 lbs grated jack cheese mixed with 1
bunch of parsley (chopped fine)
3 qt
or 9x13 baking pan, greased
Lay half the sheets of filo dough in the
pan, spreading each one with melted
butter. Midway spread the cheese mixture
over all. Top with remaining sheets of
filo, again buttering between each
layer. Cut BEFORE baking into triangles
by making these cuts:
1.corner to
corner (both ways)
2.middle top to bottom
3.middle side to side
4 middle side to middle top
5 middle top to middle side
6 middle side to middle bottom
7 middle bottom to middle side
This should yield 16 pieces.
Bake at 350° for 20 minutes or so, until
golden brown and cheese is melted
Meatloaf
1 pound ground beef chuck
1 pound ground lamb
2 large eggs
1 cup fresh bread crumbs
2 bunches green onions, minced (1
cup)
1/4 cup minced fresh parsley
1 tablespoon dried mint leaves
2 tablespoons olive oil
1 tablespoon red wine vinegar
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Preheat oven to 375 degrees F. In
large bowl, mix all ingredients just
until well combined but not overmixed.
In baking pan, shape meat mixture
into 9" by 5" loaf.
Bake
meat loaf 1 hour and 15 minutes. Let
meat loaf stand 10 minutes before
slicing.
Hummus
1 can garbanzo beans (15 oz,
undrained)
1/3 c. tahini (sesame oil)
1/2 c. lemon juice
1/2 tsp salt
1 clove garlic, pressed
paprika and parsley for garnish
In a blender or put lemon juice. Slowly
add tahini, garlic, and salt. Gradually
add the garbanzo beans and half the
juice from the can or until desired
consistancy.
Chill, garnish with parsley and a
sprinkling of paprika. Serve with wedges
of pita bread.
Family Favorite Meatballs
1 1/2 lb ground round
1 large egg
1/2 c. fresh bread crumbs
1 small onion, chopped fine
salt & pepper to taste
Mix all ingredients together and shape
into golf-ball sized meatballs. Brown in
olive oil.
When brown sprinkle
with:
1/2 c sugar
1 c water
1/2 c raisins
1 large lemon, sliced thin
Cover and simmer 30 to 40 minutes
