Stuffed Grape Leaves (Wanna Uneeb)

2 jars grape leaves

2 lbs. fresh lamb chops

2 cups Uncle Ben’s rice

½ tsp. Allspice

1/8 cup crushed mint leaves

Salt &  Pepper

Olive Oil

2 lemons

Directions: Cut the lamb meat off the bones. Save the bones. Chop the lamb meat

very fine. In a big bowl, combine raw lamb, 2 cups uncooked rice, crushed mint

leaves, Allspice, and enough olive oil to hold mixture together.

Wash the leaves. Lay each leaf out with the vein side up, dark side down. May need

to trim the stems. Place 1 tsp. meat/rice mixture on edge of leaf. Do not put more

than 1 tsp. mixture since rice will expand when cooking. Roll the leaf like a cigar.

In a soup pot, place lamb bones, salt, and pepper on bottom. Cover with a few

unrolled, extra grape leaves. Lay in the rolled grape leaves, seam down. When all

rolled leaves are in the pot, place an old plate on top of the stack to hold everything

down while simmering. Cover with water. Bring to a boil and then simmer for one

hour. Most of the water will soak into the stuffed grape leaves.

Remove the plate. Squeeze the juice of two lemons over the mixture while still in

the pot. Let sit for 15 minutes. Read to serve.

Comment: Aunt Mary’s recipe. Lots of work. Only an aunt who loves you would

go to this much trouble. Very good. These will freeze.