Allie Allen - Your Guide to Islamic Recipes: Discover Delicious and Flavorsome Islamic-Middle Eastern Recipes

A plate of stuffed grape leaves is one of the most popular meze in the Middle East.

Makes: 6 servings

Prep: 45 mins

Cook: 1 hrs.

Ingredients:

• 7 ounces drained grape leaves (about 28)
• cup basmati or other long-grain rice
• About 3 cups boiling water
• 2 garlic cloves, finely chopped
• 1 onion, finely chopped
• 2 tomatoes, finely chopped
• 8 ounces fresh ground beef or lamb
• 2 tsp. sea salt flakes
• 1 tbsp. finely chopped fresh oregano
• 1 tbsp. finely chopped fresh mint
• 1 lemon, thinly sliced

Directions:

Separate the grape leaves and put them into a large bowl. Cover with water, then rinse with three changes of water. Cover with more water and soak for 25 minutes, then drain well.

Meanwhile, rinse the rice in several changes of water. Put it into a saucepan and cover with 11 inches boiling water. Parboil for 3 minutes, then drain well.

Put the rice into a medium bowl. Add the garlic, onion, tomatoes, meat, salt, oregano, and mint, and mix well using your hands.

Put a steamer in a big saucepan. Line the basket with any torn grape leaves plus the smallest ones. Lay half the lemon slices on the leaves.

Lay one of the bigger grape leaves, vein side up, on a work surface. Put a heaping tsp. of filling in the center. Fold the top of the leaf over the filling, then fold over the two sides before rolling up the leaf into a cylinder, with the folded edge underneath.

Put the stuffed grape leaf in the steamer basket. Repeat with the remaining leaves and filling. Your basket should be full, with tightly packed layers. Finish with a layer of lemon slices.

Pour 1 cups water into the saucepan, cover the steamer with a tightly fitting lid, and bring to a boil. Reduce the heat to low and steam for 1 hour 25 minutes, or until the rice and meat have cooked through and the grape leaves have softened.

These are best served hot but can also be served cold.