Wara'Anibb Makboos (Stuffed Grape Leaves)
also called: Yabra
also called: Malfouf
This is also a labor intensive dish, but "many hands make light work." Cynthia has fond memories of the children sitting around the table helping their mother roll the leaves. Once, when Cynthia was little, she picked a bunch of Maple leaves for her Mom to roll.
1 lb ground lamb
1/2 cup washed rice
50-60 tender grape leaves
1 lemon, juiced
salt and pepper to taste
1 cup water
8 cloves garlic, peeled
spearmint
Grape leaves should be gathered when they are young and tender. The best time of year is spring, or early summer. Some variety of leaves are tougher than others and will not be suitable for stuffing. After picking the leaves, wash them and remove the stems. Stack in piles of 15-20 leaves, face side up. Roll and tie with a string. Drop in water that has been just boiled for 5 min., remove and drain until cool. Pack in plastic bags and freeze. When areac to use, remove and soak in cool water to thaw, squeeze to r€ excess moisture.
Mix meat, rice, salt, and pepper. Spread out each leaf. Lay 1 of filling on leaf. Turn in sides and roll cigar-fashion wrapping a gift).
When all leaves are rolled, stack into a 2 qt. saucepan, sj garlic cloves and mint. Lay a heavy plate on top so the will not loosen while cooking. Add lemon juice, and salt* to pan. Cover and bring to boil, reduce heat and simmer 20 Turn off heat, and leave in pot 15 mins. so that some lie absorbed. Remove cigars from pan. Serve hot.