Bedouin Stuffed Grape leaves
Egyptian, Middle Eastern
lamb, or beef
jar grape leaves
uncooked basmati rice
dried pitted Medjool dates
extra virgin olive oil
Brown the camel or other meat in oil with the garlic.
Stir in the aromatic spices.
Allow meat to cool and mix with the rice and dates.
Drain the grape leaves and rinse in hot water.
Layer the bottom of a large Dutch oven or roasting pan with some grape leaves.
Place one teaspoon filling on each leaf and roll up like a burrito, firm but not tightly or loose.
Place stuffed leaves seam side down in the pan without excess space.
If needed for another layer, place some more grape leaves between the layers.
Cover the grape leaves with water by an inch and place a plate or other weighted object on the leaves so they do not float and unroll. Make sure your plate is okay to heat, such as stoneware.
Bring pot to a boil, then lower heat cover and simmer for one hour or until grape leaves are tender and rice is cooked.
Drain off a bit of water then press down on the plate and drain further, using the plate to hold the grape leaves down.
Allow them to cool off before trying to remove from the pan. be careful not to mangle and unroll them.
Chill until needed, serving at room temperature with drizzled olive oil and a squeeze of lemon.
From the kitchen of palatablepastime.com
camel, Grape leaves, lamb, meat, rice