Serves 6-8
Ingredients Stuffing 2 lbs. Chuck roast chopped 6-8 Garlic cloves minced 3 cups rice rinsed 6 oz can tomato paste 2 Medium tomatoes chopped 1/4 cup olive oil 2 lemons juiced 2 tablespoons pomegranate molasses (optional) 2 tablespoons Salt 2 teaspoons Baharat (middle eastern allspice) 1 teaspoon black pepper pinch of red pepper flakes or ground red pepper (optional - can also add more if you like more spicy) Vegetables to Stuff (below is the combo I used for the stuffing made above but use any combo you prefer) Approximately 60 Grape Leaves About 6 - 10 outer layers of onions 2 Bell peppers 2 Zucchini peeled 2 Japanese eggplants Other options to stuff are tomatoes, other summer squash, cucumber, swiss chard (rolled), cabbage (rolled). Sauce 1 tablespoon Citric acid/lemonduzy 2 lemons juiced 1 tablespoon salt 1 teaspoon black pepper pinch of red pepper flakes or ground red pepper (optional) 1/3 cup vegetable oil 1 cup water Sliced Carrots, celery, or swiss chard stems to line the bottom of the pot. Directions
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