These are the stuffed grape leaves Mom used to make....not the oily rice stuffed ones often seen at delis...but rather meat rolls, hearty enough for dinner. We like to serve them with mashed potatoes using the pan juices of the casserole as a "gravy". And leftovers are terrific! —inpatskitchen
1 1/2 pounds
ground lamb (or a combination of lamb and beef)
8 ounces tomato sauce
seasoned dry bread crumbs
medium onion, finely diced
granulated garlic ( or garlic powder )
chopped fresh parsley
8 ounce jar grape leaves in brine
14-15 ounce can diced tomatoes
lemon, thinly sliced
In This Recipe
Thoroughly combine the first 10 ingredients in a mixing bowl and chill for about an hour.
In a colander, drain and rinse the grape leaves thoroughly.
Spread out a grape leaf with the "veiny" side up and place about 2 tablespoons of the meat mixture shaped into a 2 to 3 inch log at the base of the leaf. Roll the bottom portion of the leaf over the meat, tuck in the sides and continue rolling. Place each leaf in a 9 x 13 inch baking pan seam side down.
Pour the can of diced tomatoes (with the juice) evenly over the leaves. Place the sliced lemon on top.
Cover tightly with foil and bake at 350F for one hour and 15 minutes.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!