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1
If using preserved grape leaves, unpack from jar, and rinse in a generous amount of cold water, separating leave so excess brine leaches out.
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2
If you actually have access to fresh grape leaves, wash them thoroughly in cold water, drop them, a few at a time, into boiling water for just a couple of seconds to soften, and then transfer them into cold water to stop them from cooking.
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3
Combine all the stuffing ingredients.
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4
Dont overwork the mixture, just mix it enough to combine the ingredients without compacting everything too much.
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5
Refrigerate for about an hour for flavors to meld.
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6
Prepare a fairly large pot to cook the grape leaves.
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7
Place the lamb or chicken bones in the bottom of the pot.
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8
Cover with any torn grape leaves you may have or a couple cabbage or lettuce leaves, and add just a little water.
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9
To stuff the grape leaves, place a leaf stem-side up on the counter with the stem end closest to you.
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10
Put a heaping teaspoon of stuffing near the stem end, fold the stem end over the filling, fold the sides in, and then roll toward the tip like a small cigar.
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11
Squeeze lightly in the palm of your hand so everything sticks together.
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12
Stuff the remaining leaves the same way.
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13
Pack the stuffed grape leaves fairly densely into the prepared pot, tucking the slivered garlic cloves here and there.
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14
Drizzle each layer of grape leaves with a little with the lemon juice and sprinkle with a little dried mint.
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15
Add just enough water to just barely cover the rolls.
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16
Cover with more torn grape leaves, cabbage leaves, or lettuce leaves (in a pinch, paper towels), and cover with a small plate to keep them submerged and to keep them from coming unrolling.
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17
Bring them to a simmer over fairly low heat, and simmer for about 1 hour, adding more water as needed.
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18
If desired, about 20 minutes before they are done, carefully remove the lid, covering plate and leaves, paper towels, whatever, and sprinkle with dried mint.
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19
Add a little more water, recover with everything, and continue cooking.
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20
These are best hot or warm.
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21
They are only OK cold-- kind of boring-- just not enough flavor when cold.
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22
Alternative: You can use this same filling to make Stuffed Cabbage Leaves (Mahshi Coromb).
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23
I actually like these better than the stuffed grape leaves.
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24
Everything is pretty much the same, except for using cabbage instead of grape leaves, plus a few other minor points.
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25
Find a large head of cabbage that looks real pretty, with nice large outside leaves.
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26
Cut a deep cone to remove most of the core.
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27
Fill a fairly large pan with water, add several tablespoons of salt and bring to a full boil.
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28
Plunge the entire head of cabbage into the water for 10-15 seconds, remove, peel off the outermost layer or layers of leaves, and drop them into cold water.
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29
Repeat, until you have removed all of the larger leaves on the head of cabbage-- even fairly small leaves are OK.
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30
You just end up with big cabbage rolls and small cabbage rolls.
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31
Prepare your cooking pot the same way, except use left over cabbage leaves (or slice up a little of the core) instead of grape leaves.
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32
You will probably have to trim down the heavy main-veins on the cabbage leaves so they can be rolled easily.
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33
Compare how many cabbage leaves you have, their size, and the amount of stuffing you have to determine just how much to put into each leaf.
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34
Roll them up the same way as you would the grape leaves; they will just be a lot bigger.
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35
Pack the cabbage rolls into the cooking pot, add the garlic slivers as before, sprinkle with the lemon juice, and now, you face the only possible change-- but thats up to you.
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36
Are you ready for one of the biggest decisions of your life?.
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37
You must decide whether to add 3-4 Tbsp of tomato paste to the water you are going to add to the cabbage rolls.
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38
Then you must decide whether you are going to add 1-2 Tbsp of honey or sugar to the same mess.
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39
I have been told that the tomato and honey is a Greek influence on the basic Arabic cuisine, but I dont really know for sure.
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40
I think the cabbage rolls are better WITH the tomato and honey.
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41
It offsets the little bitterness of the cabbage, but it is your choice.
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42
Everything else is just the same, even the touch of mint if you want to use it.
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43
These are DEFINITELY best when served hot!
