Stuffed Grape Leaves Recipe: A Middle Eastern Treat

Stuffed grape leaves are a traditional Middle-Eastern dish that will be sold at Saints Peter and Paul Antiochian Orthodox Christian Church's annual fall bazaar.

Volunteers at the church prepared 4,000 stuffed grape leaves for the bazaar this year, but we won't require that of you. Take a look at the recipe straight out of the church's cookbook and try it yourself.

If you would like more recipes, the church's cookbook will be on sale at the bazaar on Sept. 24 through Sept. 26.

Stuffed Grape Leaves

Ingredients needed:

• 1 large jar grape leaves
• 1 1/2 pounds ground round or lean lamb
• 1 cup long grain rice
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground pepper
• 2 tablespoons rendered butter
• 1/2 pound lamb ribs or lamb bones (optional)
• 2 1/2 to 3 cups water, to cover in pot
• Salt and pepper to taste, for water
• 1/2 cup lemon juice

1. Rinse grape leaves a few times in hot water to remove brine. Cut off stems.

2. Combine meat, rice, salt, pepper and butter. Mix together lightly. Lay leaf flat, dull side up. Place 1 tablespoon filling on leaf. Roll once; fold in sides. Continue rolling until completely finished.

3. If using lamb bones, sprinkle with salt and pepper. Place on bottom of pot. Arrange leaves of stuffed grape leaves over bones. Alternate directions of each layer. Cover with water, salt and pepper. Place inverted plate on top of leaves. Heat, uncovered, to boiling. Cover; simmer for 45 minutes. Pour lemon juice over leaves. Cook an additional 15 minutes. Let stand for a few minutes. Serve hot with side of yogurt and salad.

Yields 4 to 6 servings.