Bethlehem Dinner: Stuffed Grape Leaves

Recipe for part of the Bethlehem Dinner Menu.

1 jar grape leaves (found by the pickles in some grocery stores. Safeway carries them)

1 1/2 cups ground meat, raw--traditionally lamb but I use beef

1 c rice (uncooked)

3 tsp salt

1/2 tsp pepper

1/4 tsp cinnimon

2 tbs butter (use if you are using a lean meat)

Mix the above ingredients together well. This is your filling for the grape leaves.

Remove all the grape leaves from jar carefully, unfold, separate, and rinse leaves. Remove stems with a knife, place 1 tsp of filling near base of leaf (around where the stem was) fold in sides and roll up the leaf like a cigar. Should be very tight or it will come unrolled while cooking. Place in a large sauce pan, add 1 (8oz) can of tomato sauce and water to cover the rolled leaves. Sprinkle with salt and bring to a boil.

Cook covered on low for 50 minutes, checking to make sure there is still water and the leaves are not burning on the bottom. Test to make sure the rice is cooked in the leaves. Add a couple tablespoons of lemon juice and heat through. Serve warm or they are good cold too.

Tip: I use a small plate on top of the grape leaves in the sauce pan with the lid on to old the leaves still while the water is bubbling. This helps to prevent th leaves from coming unrolled.