Grape Leaves

1. 1

   Combine the meat, uncooked rice, salt, pepper and juice of 4 lemons; mix thoroughly.

2. 2

   Use a 3-quart pot; put aluminum foil on bottom of pan.

3. 3

   Wash vine leaves; separate each one gently.

4. 4

   Snip the stem.

5. 5

   Lay each leaf flat; place a level tablespoon of stuffing on each leaf.

6. 6

   Shape the stuffing in the center; fold sides to the center.

7. 7

   Roll up from larger end and toward tip.

8. 8

   Press together firmly so it will hold its shape.

9. 9

   Place in pan (on top of tinfoil), side by side and close together, in layers, in order to retain shape, until all leaves are used.

10. 10

    Weight down with heat resistant plate.

* Per serving · 4 servings · Values may vary.

No additional tips available.