Pamela Mazloom Stephenson photo
Theresa Shibley of St. Anthony Maronite Catholic Church in Glen Allen shared this recipe for Jacqueline Raithel's report on festivals and events in our May issue. You'll be able to sample these and other Lebanese dishes at the 26th annual Lebanese Food Festival, May 14 to 16, at St. Anthony, located at 4611 Sadler Road (270-7234) .
- 1 pound of uncooked ground beef or lamb
- 3/4 cup of uncooked long-grain rice
- 1 teaspoon of allspice
- 1 teaspoon of salt
- 1 teaspoon of pepper
- 1 cup of lemon juice, divided in half
- 1-pound lamb shank or chop (used for flavor)
- 1 jar of grape leaves (about 50 leaves)
Soak the grape leaves (overnight if possible) and rinse them thoroughly. Mix the first six ingredients, including half the lemon juice, and set them aside.
Cut off the leaves' stems. To form the rolls, place a leaf upside down and place about 1 tablespoon of the filling mixture in the center, tucking the sides in. Then roll it up egg-roll style.
Place the lamb shank in the bottom of a heavy pot. Layer the rolled leaves, alternating direction tightly so they will stay together while cooking. Pour the other half of the lemon juice and water over the rolls to cover them.
Place a plate over the leaves to prevent them from unrolling while cooking, then cover the pan. Bring the mixture to a low boil, then lower the temperature to simmer for about 30 minutes, until the leaves and rice are tender.
Serve the stuffed grape leaves with Lebanese bread and yogurt.