*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetarian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       qt           Water
    8       oz           Preserved grape leaves
                         - stems removed
    1       c            Cooked rice
    1       md           Onion -- grated
    2       tb           Fresh parsley, minced
    2                    Tomatoes -- finely chopped
    1       t            Dried mint
      1/2   ts           Allspice
    1                    Garlic clove -- minced
    1                    Lemon, juiced
                         -water (as needed)
   In a medium saucepan place the water and bring it to a
   boil.  Remove the pan from the heat and add the grape
   leaves.  Let the grape leaves sit in the hot water for
   10 minutes.  Remove them from the water and set them
   In a medium bowl, place the cooked rice, onions,
   parsley, tomatoes, dried mint, allspice, and garlic.
   Mix the ingredients together well.  Let the mixture
   sit for 2 hours.
   In the center of each grape leaf place a small amount
   of the rice mixture. Fold the bottom of the grape leaf
   up and the sides over.  Roll the grape leaf up.
   Line the bottom of a large saucepan with some of the
   grape leaves.  Place the rolled grape leaves on top,
   seam side down, so that they are tightly packed.
   Sprinkle on the lemon juice.  Add enough water to
   cover the rolled grape leaves.  Place an oven-proof
   plate on top of the rolled grape leaves to press them
   down.  Cover the pot and bring the liquid to a boil
   over high heat.  Reduce the heat to low and simmer the
   rolled grape leaves for 45 to 60 minutes, or until
   most of the water is absorbed.  Let them sit for 1
   hour before serving.
   Source: Papa Garo’s - Redondo Beach, California
   “Southern California Beach Recipe” by Joan and Carl
   Stromquist ISBN: 0-9622807-3-9 Typed for you by Karen
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