Lamb and Pine Nut-Stuffed Grape Leaves Recipe - Levana Cooks
These stuffed grape leaves are a real treat, and might cure you of all misguided urges you might have to open a can of insipid ready-to-eat grape leaves.
Ingredients
- 1/4 cup olive oil
- 4 large cloves garlic
- 1 large onion, quartered
- 1 small bunch flat parsley
- 1/3 cup mint leaves, packed
- 2 pounds ground lamb
- 1 large tomato, halved, seeded, and diced small
- 1/2 cup golden or black raisins
- 1/2 cup pine nuts, toasted (325 degree oven, 10-12 minutes). Skip if you are avoiding nuts
- Good pinch saffron
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- Pepper to taste
- 1 large jar grape leaves, separated and rinsed
- 1 cup pomegranate or cranberry juice
- 3 tablespoons tomato paste
- 2 tablespoons olive oil
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