Stuffed Grape Leaves

Updated: Mon 5:36 PM, Oct 18, 2004

Ingredients

1 lb. ground beef

1 cup uncooked long grain rice

1 medium onion, chopped

1 scant Tbsp. fresh garlic finely chopped

1 cup crushed tomatoes

1 1/4 tsp. pepper

2 Tbsp. dried spearmint leaves

1 jar of grapevine leaves

2 cups water which is added to 2 Tbsp. tomato sauce

Directions

1. Rinse grape leaves well to remove brine and place in a medium bowl.

2. Lay grape leaves shiny side down on a flat work surface.

3. Place about a tablespoon of meat mixture on the leaf.

4. Fold sides in and roll, starting form the bottom of the leaf until it forms the shape of a miniature football. The finished domada should resemble a cigar shape.

5. Reserve a few grape leaves and line the bottom of a heavy large saucepan or Dutch oven to prevent scorching.

6. Arrange the stuffed grape leaves in a tight circular pattern and tope each layer with a few slices of lemon.

7. Gently add the water mixture and cover with a heavy saucer or inverted plate, this stops the grape eaves from moving around and coming unwrapped while cooking.

8. Bring to a boil and reduce heat, simmer for 20 minutes.

9. Let stand 10 minutes before removing from pan.

10. These may be served plain or topped with egg lemon sauce.

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