Grape leaves stuffed with ground beef

Instructions

In a skillet, heat 2Tbsp of the olive oil over medium high heat and sauté the chopped onion and garlic until translucent, about 2 minutes. Add the spices and let them sweat for a couple more minutes.

In a large bowl, combine the meat, the rice, the onion mixture and the parsley. Mix everything together with your hands until everything is incorporated. Reserve.

Drain and rinse the grape leaves.

Take the stems of every grape leaf and blanch them in boiling water for 10 minutes. Drain and reserve.

To roll the grape leaves, place a leaf with the vein side up on your work surface. Add one tablespoon of the filling mixture to the center of the leaf. Fold the edges in and up and roll the grape leaf until it looks like a cigar, tucking the edges under the roll. Proceed with the other leaves until you’ve run out of filling or leaves. (See blog post for step-by-step pictures!)

Line a heavy bottomed pot with (unrolled) grape leaves. On top of that, add the onion rings.

Proceed to arrange the stuffed grape leaves in rows, alternating the direction of each layer of rows.

Fill the pot with the chicken broth (enough to cover the rolls) and the remaining olive oil.

Place a plate on the top to prevent the rolls from floating.

Cover the pot and bring to a boil.

When it boils, lower the heat to low and cook for 40 minutes, until meat is cooked and rice is tender.

Remove the rolls from the broth and serve warm or at room temperature.