1 large jar grape leaves, drained and rinsed
2-3 cans Great Northern beans, or 1 pound dry beans soaked overnight, boiled and salted

2 pounds ground beef, lamb or turkey
1/2 cup long-grain white rice, rinsed and drained
2 teaspoon salt
1 teaspoon black pepper
2 tablespoons oil
Juice of 1 juicy lemon
1/2 cup parsley, finely chopped
2 tablespoons tomato paste

4 tablespoons olive oil
1 15-ounce can chopped tomatoes
2 cups water
1 teaspoon salt
Juice of 2 lemons

In large bowl, combine all filling ingredients and mix well. Set aside.

In medium bowl, combine all sauce ingredients, except lemon juice, and mix well. Set aside.

Place rinsed grape leaves on kitchen towel. Cut off all tips of stems.

Place grape leaf vein-side up on flat surface.

Place teaspoon of meat filling at the bottom and roll up tucking in the sides, and rolling.

In large, deep pan, place layer of beans, and then a layer of rolled grape leaves. Leaves should be placed in tightly packed circular pattern. Add another layer of beans and another layer of leaves, finishing with beans on the top.

Pour sauce on top, then place dish on top so rolls don’t separate.

Simmer for 1 hour, covered. When leaves are tender, add lemon juice.

Do not add salt to sauce until it is cooked and you have tasted it.

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