HOW TO MAKE IT

• First, prepare the pot
• Place your slices of tomatoes along the bottom of a medium pot – this will prevent the grape leaves from burning while cooking
• If you want to use lamb chops, brown them 1-2 tbsp of butter first and then place them on the bottom of the pot, too, in between tomato slices
• Soak the rice in very hot water for 1/2 hour – then strain
• Mix the rice with the raw ground beef with your hands – season with salt and pepper
• Boil the grape leaves (jarred or fresh) in water for about 2 minutes – you want them to be tender, but not too tender
• Place the leaves in the strainer and cut off the stems – if the leaf is too big, cut it in half (ideally, the leaf should be about 3.5 in. wide)
• Lay out a grape leaf and and place a heaping tbsp of rice and meat in the center of the leaf – form it into the shape of a your index finger up to your knuckle (same size, too)
• Fold the sides over onto the rice and meat and roll it up like a small cigar
• As you roll the leaves, line them up in the large pot that you have already prepared
• Tightly arrange the stuffed grape leaves as you roll them – this can take a bit of time!
• Place a small dish on top of the leaves to add some pressure
• Dissolve 1 tbsp of salt in 2 cups of water (for every cup of rice you need 2 cups of water) then pour the water into the pot
• Cook it on high heat until it starts to boil, then reduce the heat to medium-low heat for approximately 1 hour
• Check to see if the leaves are cooked – once they’re cooked, pour in 3 oz. of fresh lemon juice
• If the rice is not quite cooked, add in more water a little bit at a time (2-3 oz. at a time)
• Once the rice is cooked, turn off the heat and let the pot settle while covered for at least 15 minutes
• When you’re ready to serve, put a large round platter face down on the pot and tip the pot over
• Serve with fresh pita bread and plain yogurt