Grape Leaves Stuffed with Lamb and Rice Sausage
Without doubt, stuffed grape leaves are one of my favorite foods. I even planted two Thompson seedless grapevines, the preferred variety for Armenian stuffed grape leaves, in my small urban garden, primarily to harvest their leaves rather than their fruit. Fortunately, you don’t have to be a weekend backyard gardener to have the grape leaves. Due to the influence of Greek, Turkish, Syrian, Lebanese, Georgian, and Armenian cuisines and their growing numbers in America, jarred grape leaves have become available in markets around the nation, even supermarkets. Because they are large and sturdy enough not to tear as you roll them, yet still supple, I prefer jarred leaves from California’s Central Valley, home to a large population of Armenian farmers who grow tomatoes for canning, fruit for drying, and grape leaves for brining. Some cooks recommend rinsing jarred leaves, but I don’t. I like the briny taste they impart.
Recipe information
Yield
makes 60 to 70 stuffed leaves
Ingredients
Preparation
Step 1
Working in batches according to the size of your space, lay the grape leaves, smooth side down and with the stem end facing you, on a work surface, and trim off the stems with a sharp paring knife or scissors. Place about 1 tablespoon of the stuffing in the center of each leaf. Fold each side of the bottom up over the stuffing, roll up the leaf a half turn, and then fold the sides in toward the center. Continue rolling to the top to make a tight, neat cylinder. Pack the rolled leaves in a large pot, tucking them together to make a tight layer, or two, depending on the size of the pot. It’s okay to have two layers, as long as they are tightly packed.
Step 2
Place a plate that will fit inside the pot over the leaves to keep them from floating up, and pour in water just to cover. Bring to a boil over high heat, cover the pot, and cook for 10 minutes. Remove from the heat and let cool, still covered, until no longer steaming, about 20 minutes. Pour off the water, pressing down on the plate to drain thoroughly and keep the leaf packets intact. Set the pot aside until the packets are completely cool. Carefully transfer the leaf packets to a platter, cover, and chill, preferably overnight, to firm and intensify the flavor.
Step 3
To serve, arrange the lemon slices across the top and pour the olive oil over all. Serve chilled or at room temperature.
