Ingredients

The following ingredients have 30 Servings
  • 1 1/2 pounds ground lamb (or a combination of lamb and beef)
  • 1/2 cup raw rice
  • 1 egg
  • 8 ounces tomato sauce
  • 1/2 cup seasoned dry bread crumbs
  • 1 medium onion, finely diced
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon granulated garlic ( or garlic powder )
  • 1 cup chopped fresh parsley
  • 8 ounce jar grape leaves in brine
  • 14-15 ounce can diced tomatoes
  • 1 lemon, thinly sliced

Instruction

  • 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.