Stuffed Grape Leaves

[flower22]

-1 jar (1 pound) preserved Indo-European grape leaves
-4 cups thinly sliced onions
-1 cup olive oil
-1 cup short-grain Cal-Rose rice
-3/4 cup pine nuts
-2 teaspoons tomato paste
-2 teaspoons currants (optional)
-2 cups minced parsley
-1 teaspoon dried mint leaves
-1 teaspoon sugar
-1 teaspoon dried dill (optional)
-6 tablespoons lemon juice
-salt
-black pepper
-hot red pepper
-3 cups water
-lemon slices for garnish

Rinse the grape leaves in running hot water and remove the stems. Set aside.
To prepare the filling, in a heavy skillet, sauté the onions in the olive oil for about fifteen minutes. Stir in the rice and cook ten minutes longer. Add all the remaining ingredients, except the water and lemon slices. Place about a tablespoon of the filling along the stem end of each leaf, fold over the sides, and roll from the stem up to form a sausage-like roll. Cover the bottom of the pan with some leaves to prevent burning during cooking. Arrange the stuffed grape leaves side by side, stem side down in the pan, layer by layer. Put some leaves over the top layer. Place a heavy plate over the top to keep the grape leaves in place while cooking. Pour in the three cups of water. Bring to a boil over high heat. Reduce to low. Taste the cooking liquid for salt. Add more if necessary. Cook about thirty minutes or until done. Drain any remaining liquid but keep the plate in place until the rolls are cool to prevent discoloration and hardening of the leaves. Serve cold, garnished with lemon slices.
*This dish can be prepared a day before, covered and refrigerated.



samhouni if you are use to all the red sauces
I'll be doing those tomorrow ISA

[flower22]

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1 package Kibbee Mix
1 lb. lean ground beef
Filling: 1/2 lb. lean ground beef or lamb
1 small chopped onion
1 tablespoon butter
1/4 cup pine nuts
1/4 cup raisins (optional)

(Lemon juice)optional

Pereperation;

Prepare filling by browning the pine nuts in butter. Remove the pine nuts from the butter and set aside. In the same pan, brown the ground beef and onions. Drain the fat, add the pine nuts. Mix in the raisins and/or walnuts if desired.
Prepare Kibbee by mixing the Mix with 1 pound lean ground Beef according to instructions on package. Form the kibbee into 2 inch balls. Make a hole in one side to the center. Add filling. Cover hole by pinching kibbee together. Deep fry till brown (approx 4-6 min.), or bake at 350 degrees for 30 min.
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[flower22]

POTATO kibee & PATTIES Meatless and high in protein!
1 package Kibbee Mix
1 1/2 cups thick mashed potatoes, or if instant, use 3 cups of flakes and follow directions on box
*16 oz. can chick peas Soak Kibbee Mix in 1 cup of water for 15 minutes. Mix with mashed potatoes. Serve as you would for raw kibbee.
*For patties: add chick peas and flour to potato kibbee. Shape into patties and fry in oil, browning on both sides.