World's Greatest Grape Leaves (Armenian) recipe

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Ingredients

1 cup uncooked long-grain white rice
1 pound ground lamb
3 (10.75 ounce) cans condensed cream of mushroom soup, divided
2 (14.5 ounce) cans stewed tomatoes, divided
2 large red bell peppers, chopped
1 large onion, chopped
½ cup lemon juice
¼ lime, juiced, or to taste
1 tablespoon minced garlic
salt and ground black pepper to taste
1 (8 ounce) jar grape leaves - stemmed, drained, and rinsed, divided

Nutrition Info

364.5 calories
carbohydrate: 41.9 g
cholesterol: 38 mg
fat: 15.5 g
fiber: 2.6 g
protein: 16.1 g
saturatedFat: 4.9 g
servingSize: -
sodium: 1827.3 mg
sugar: 8.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place rice in a bowl with water to cover, soak for about 1 hour. Drain.

  2. Combine lamb, 1 can mushroom soup, 1 can tomatoes, red bell peppers, rice, onion, lemon juice, lime juice, garlic, salt, and pepper in a bowl. Mix the filling together with clean hands.

  3. Line the bottom of a 4-quart pot with a single layer of grape leaves.

  4. Place the remaining grape leaves on a flat work surface with smooth side down (ribs of leaves up). Place a rounded tablespoon of filling in the center of each grape leaf. Fold bottom sections of leaf over mixture, fold over sides, and roll toward the top of the leaf into a firm cylinder. Pack stuffed grape leaves tightly in the pot. Pour the remaining 2 cans mushroom soup, 1 can tomatoes, and any remaining filling mixture on top. Cover with a small plate to hold the leaves together.

  5. Cook, covered, on low, until rice is tender and lamb is no longer pink, about 1 hour. Remove from heat, let stand for 20 minutes.

Recipe Yield

8 servings

Recipe Note

This recipe has been passed down for generations direct from Armenia. This is easy to prepare and all ingredients can be found at any major grocery store.

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