Stuffed Grape Leaves

By WheretheMagicHappens

These can be served hot as an entree or cold as an appetizer.

This recipe is from "The Hand Me Down Cookbook" by Eleanor Evans. I bought it in 1984.

Ingredients

• 1 lb Lean Ground Meat (Beef, Lamb or half and half)
• 1 Onion, finely chopped
• 1/2 cup Uncooked Rice
• 1/3 cup Sunflower Seeds, hulled, unroasted, or Pine Nuts
• 2 tbsp Dried Dill
• 1 tbsp Lemon Juice
• 2 tbsp Tomato Paste
• 3/4 cup Water
• 1/4 cup Olive Oil
• 1 jar Grape Leaves

Preparation

Step 1

Saute onion in oil, add meat, cook until crumbly. Add rice, sunflower seeds, water, lemon juice and tomato paste. Simmer, stirring occasionally for 10 minutes or until water is gone. Cool

Wash grape leaves in hot water and drain. Put 1 tbsp of meat mixture on leaf, fold in edges like an envelope and roll up into finger shaped rolls.

Layer bottom of saucepan with imperfect leaves, pack stuffed grape leaves in layers. Add water to cover all but top layer. Place small plate on leaves upside down to prevent them from unrolling during cooking time. Bring to a boil, reduce heat and simmer for 30 minute or until water is gone.