Sutffed Grape Leaves - Lebanese style

Number of Servings

25 portions

Ingredients

1 lg. jar or can grape leaves (available at specialty and Middle Eastern grocery stores), 1 can Chickpeas, 3 lg. bunches of parsley, 1/2 cup bulghar (crushed) wheat 2 cups water, 6 green onions (incl. ends), 2 lg. diced tomatoes, 1/4 cup fresh mint - chopped (2 Tbsp. dry), 1 1/2 tsp. salt, 1/2 tsp. pepper, 1/3 cup lemon juice (or to taste), 1/4 cup olive oil, Juice of 1 lemon (for pot)

Directions

1. Remove grape leaves from jar and soak 1 hr. in bowl of water. Replace water a few times to remove brine. Squeeze excess moisture off each leaf. Dry with paper towel. Set leaves aside on a plate. (If using fresh leaves, wash them and let them stand in hot water 15 minutes to soften.)

2. Soak crushed wheat in water in large mixing bowl 5 minutes. Cup in your hand and squeeze out excess water as tight as possible. Set aside.

3. Wash parsley well and drain well. Remove stems and chop very fine. (use kitchen shears.) Add to wheat.

4. Drain Chickpeas and roll each pea between thumb and fingers to remove skin. Add to wheat and parsley.

5. Chop onions fine and along with remaining ingredients, add to parsley and wheat mixture.

6. Take a leaf and place 1 tsp. (1 Tbsp. if leaf is large.) of Tabouli mixture in a thin row across width of dull side of leaf with stemmed end closest to you. The shiny side of the leaf must face down to roll well. Fold the outside edges of the leaf 1/2" toward the center (envelope style) and roll firmly into a finger shape. Place in pot, alternating direction of each layer.

7. Sprinkle lemon juice on top. Add water to just below top level of rolls. Bring to a boil, and then lower heat. Cover and allow to simmer 1 hour.

Comments

This is a time consuming dish. However you make 50 at a time.

You can also wrap stuffed leaves in pita bread.

Serve cold as an appetizer.