Julee Rosso, Sheila Lukins

Stuffed Grape Leaves

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Preparation info

  • Approximately

    50

    grape leaves

    • Difficulty

      Easy

Appears in

#41The Silver Palate Cookbook

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About

Ingredients

  • 50 medium-size preserved grape leaves (about 1½ pounds)
  • 1 pound ground very lean lamb</

Method

  1. Drain the grape leaves, separate them, and rinse them under running water, being careful not to tear them. Reserve.
  2. Combine the lamb, crushed tomatoes and their liquid, rice, olive oil, scallions, and mint in a bowl.
  3. Lay a grape leaf, vein side up, stem toward you, on your work surface. Place 1