A traditional grape leave recipe made with a flavorful stuffing of Masri rice, ground beef, and spices, cooked in a savory broth. This dish is enjoyed during grape leave season and is a delightful Lebanese delicacy.
1: Mix all your stuffing ingredients together without the rice till well blended, then add your rice and mix well.
2: Begin rolling your grape leaves with the stuffing.
3: In a large pot, boil your beef or lamb bones with salt for about an hour.
4: Pour the juices into a container to lay your grape leaves over the bones, securing them down with each other.
5: Fill any gaps between the leaves and season with more salt and pepper, add tomatoes and lemon over the leaves.
6: Place a heavy heat safe plate over the leaves and apply a weight to press them down.
7: Pour the meat broth over the leaves, ensuring they are submerged in liquid.
8: Heat the pot on high until it boils, then reduce to medium low.
9: After about 30 minutes, remove the heavy object, reduce the heat to low, cover, and cook for another 30 minutes.
10: After an hour, turn off the heat and allow to steam and cool for 30 to 45 minutes before serving hot.
