Stuffed Grape Leaves
I love stuffed grape leaves. Before I met my Egyptian husband, I never had them before. Fortunately, my in-laws are amazing cooks. I’m in love with one recipe from my aunt in-law that has stuffed grape leaves with beef and rice. But to make a paleo version, I took out the grains. Here’s a paleo version of stuffed grape leaves that I think you’ll enjoy.
Makes approximately 40 grape leaves
1 pound ground beef
1 onion (finely chopped)
1 tablespoon garlic
1 tablespoon dried mint
1 lemon (sliced)
16 oz jar grape leaves
salt and pepper
Hand mix the ground beef, chopped onion, dried mint and garlic together. Take out several grape leaves from the jar.
To stuff the leaves, put about 1 tablespoon of the beef mixture in the center of the leaf. Fold in the sides and roll upwards tightly. I like to roll mine super thin (around the width of a Sharpie pen). In a medium saucepan or pot, place the finished grape leaves side by side in the pan. Make sure that as you finish each of the grape leaves, you put them next to each other and pack in tight like sardines. Once the bottom layer of the grape leaves is done, layer with thin slices of the lemon.
Continue with the next layer of grape leaves on top of the lemon slices until you’re done with your beef mixture. Then fill your pot with water (covering nearly all of the leaves). Simmer and cook for 15 minutes. After cooking, pour out the water and let cool for a few minutes. Then serve and enjoy!