Stuffed Grape Leaves with Lentils

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<mx2 source= " MasterCook 6.0 " date= " January 02, 2001 " >

<Summ>

<Nam>

Stuffed Grape Leaves with Lentils (Mihshee Waraq & apos;Inab ma & apos; & apos;Adas)

</Nam></Summ>

<RcpE name= " Stuffed Grape Leaves with Lentils (Mihshee Waraq & apos;Inab ma & apos;

& apos;Adas) " author= " Habeeb Salloum and James Peters " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Stuffed Grape Leaves with Lentils (Mihshee Waraq 'Inab ma' '

 

Recipe By :Habeeb Salloum and James Peters

Serving Size : 6 Preparation Time :0:00

Categories : Legumes Rice

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup brown or green lentils

1/2 cup oil

1/4 cup lemon juice

3/4 cup rice -- rinsed and drained

1 cup finely chopped fresh mint (or 3 tablespoon

1 bunch scallions -- finely chopped

1/2 teaspoon allspice

salt and pepper -- to taste

1 teaspoon cumin

1 pound canned or bottled grape leaves -- thoroughly washed an

1 1/2 cups tomato juice

water

 

Place the lentils in a pot and cover with water; then half cook (about 15

minutes) and drain.

 

Make the stuffing by mixing the lentils, 1/4 cup of the oil, half the lemon

juice, the rice, mint, onions, allspice, salt, pepper and cumin.

 

Place about 1 heaping tablespoon of the stuffing on each grape leaf and roll,

making sure to tuck in the ends while rolling.

 

In the bottom of the pot, place a few of the grape leaves; then arrange the

rolled grape leaves in layers. Pour the tomato juice, the remaining oil and

lemon juice over the rolls, then insert an inverted plate over the top. Pour in

enough water to cover the plate; then bring to a boil. Reduce the heat and

simmer over low heat until the rice inside the rolls is tender but still intact.

 

Description:

" from Syria and Lebanon "

Cuisine:

" Middle Eastern "

Source:

" From the Lands of Figs and Olives "

Copyright:

" 1997 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 314 Calories; 19g Fat (57.3% calories

from fat); 3g Protein; 28g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;

1173mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0

Fruit; 3 1/2 Fat.

 

NOTES : This dish may be served hot or cold.

Nutr. Assoc. : 0 0 0 0 3383 0 0 0 0 926623 0 0

 

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<Serv qty= " 6 " />

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<CatS>

<CatT>

Legumes

</CatT>

<CatT>

Rice

</CatT>

</CatS>

<IngR name= " brown or green lentils " unit= " cup " qty= " 3/4 " ></IngR>

<IngR name= " oil " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " lemon juice " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " rice " unit= " cup " qty= " 3/4 " >

<IPrp>

rinsed and drained

</IPrp>

</IngR>

<IngR name= " finely chopped fresh mint (or 3 tablespoons dried) " unit= " cup "

qty= " 1 " >

<INtI>

3383

</INtI>

</IngR>

<IngR name= " scallions " unit= " bunch " qty= " 1 " >

<IPrp>

finely chopped

</IPrp>

</IngR>

<IngR name= " allspice " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " salt and pepper " >

<IPrp>

to taste

</IPrp>

</IngR>

<IngR name= " cumin " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " canned or bottled grape leaves " unit= " pound " qty= " 1 " >

<IPrp>

thoroughly washed and drained

</IPrp>

<INtI>

926623

</INtI>

</IngR>

<IngR name= " tomato juice " unit= " cups " qty= " 1 1/2 " ></IngR>

<IngR name= " water " ></IngR>

<DirS>

<DirT>

Place the lentils in a pot and cover with water; then half cook (about 15

minutes) and drain.

</DirT>

<DirT>

Make the stuffing by mixing the lentils, 1/4 cup of the oil, half the lemon

juice, the rice, mint, onions, allspice, salt, pepper and cumin.

</DirT>

<DirT>

Place about 1 heaping tablespoon of the stuffing on each grape leaf and roll,

making sure to tuck in the ends while rolling.

</DirT>

<DirT>

In the bottom of the pot, place a few of the grape leaves; then arrange the

rolled grape leaves in layers. Pour the tomato juice, the remaining oil and

lemon juice over the rolls, then insert an inverted plate over the top. Pour in

enough water to cover the plate; then bring to a boil. Reduce the heat and

simmer over low heat until the rice inside the rolls is tender but still intact.

</DirT>

</DirS>

<Desc>

from Syria and Lebanon

</Desc>

<Natn>

Middle Eastern

</Natn>

<Srce>

From the Lands of Figs and Olives

</Srce>

<CpyR>

1997

</CpyR>

<Note>

This dish may be served hot or cold.

</Note>

</RcpE></mx2>