Stuffed Grape Leaves (Yebra)
Saveur
Stuffed Grape Leaves (Yebra)
Saveur
|
2 tablespoons tamarind concentrate 4 tablespoons light brown sugar 2 to 4 tablespoons fresh lemon juice salt 8 ounces dried apricot halves 1 pound ground beef 1 cup long grain rice 1 tablespoons ground allspice 1 8-ounce jar of grape leaves, drained and rinsed Directions: Combine tamarind with 4 cups hot water in a medium bowl. Mix well, then add 2 tablespoons sugar, lemon juice, and a pinch of salt. Set aside. Place apricots in a small bowl. Cover with hot water and set aside to soften for 10 minutes. Combine ground beef, rice, allspice, 1/2 cup water, and 1 tablespoon salt in a large bowl. Mix well. Drain apricots and set aside. To assemble, lay a grape leaf, stem towards you, vein side up, on a clean surface. Pinch off stem, then spoon about 1 tablespoon beef mixture into center. Fold in sides and roll from stem edge towards outer edge of leaf, forming a cylinder about 2 1/2 inch long. Grape leaves should be rolled tightly enough to hold their shape, but loosely enough to allow rice to expand. Repeat process, stuffing and rolling grape leaves. Place a layer of stuffed leaves in an oiled 2 quart flameproof baking dish and arrange half the apricots on top and sprinkle with 1 tablespoon sugar; cover with another layer of stuffed grape leaves and another layer of apricots, and sprinkle with remaining sugar. Preheat oven to 350°F. Pour tamarind mixture over grape leaves (liquid should just cover them), cover, then simmer slowly on top of stove over low heat for 45 minutes. Transfer baking dish to oven and continue cooking for 45 minutes more. Serve warm, moistened with cooking juices, as an appetizer or as a side dish. Serves 6 to 8.
|