stuffed grape leaves

1. 1

   put butter in a skillet with onions and garlic cook til tender

2. 2

   in a bowl add meat, chopped pine nuts, parsley, salt, pepper, and onion and garlic mixture

3. 3

   mix meat well by hand

4. 4

   separate and rince each leave and take the hard stems off

5. 5

   lay leave shiny side down, put about one teaspoon of filling on the fat end of the leave in the length you want them

6. 6

   roll over filling once, tuck each end in and continue to roll

7. 7

   place a few broken leaves in the bottom of a deep pan and place Ur rolled leaves seem side down in the bottom

8. 8

   pack rolled leaves in the pot tightly

9. 9

   cut zest off of the lemon in stripes just the yellow part add in with Ur leaves

10. 10

    once they are all rolled add olive oil and 1 1/4 cups of water over the leaves.

11. 11

    place a heavy plate upside down on top of leaves place a lid on pot and simmer for about an hour

12. 12

    when finished remove them from pot and place in serving dish.

13. 13

    serve warm or cold

* Per serving · 4 servings · Values may vary.