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Chapter: Party Appetizers and Snacks Recipes
Section: Lamb
Recipe: Lamb and Pine Nut-Stuffed Grape Leaves

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Lamb and Pine Nut-Stuffed Grape Leaves
1/4 cup olive oil
4 large cloves garlic
1 large onion, quartered
1 small bunch flat parsley
1/4 cup mint leaves, packed
1 pound ground lamb
1 large tomato, halved, seeded, and diced small
1/2 cup golden or black raisins
1/2 cup pine nuts, toasted (325 degree oven, 10-12 minutes)
Good pinch saffron
1/2 teaspoon turmeric
1 teaspoon cinnamon
Pepper to taste
1 15 ounce jar grape leaves, separated and rinsed
1 cup pomegranate or cranberry juice
3 tablespoons tomato paste
2 tablespoons olive oil

Preheat the oven to 375 degrees.

Heat the oil in a skillet. In a food processor, finely grind the garlic.
Add the onion, parsley and and mint, and grind coarsely. Add the ground
mixture to the skillet, and saute until translucent. Add the lamb and
tomato, and cook 2-3 more minutes. Add all remaining filling ingredients
and mix thoroughly. Place a tablespoon stuffing at the bottom center of a
leaf (smaller leaves: Make them overlap to get a larger more workable
surface) . Roll once, fold the sides towards to center, and roll all the
way up. Place seam side down in a pan just large enough to fit the leaves
snugly in one layer. Repeat with  the remaining leaves and stuffing. whisk
the juice, tomato paste and oil in a little bowl, and pour evenly over the
leaves. Bake about 40 minutes, until the juices are reduced and the leaves
look nicely browned on top. Serve warm or at room temperature.

From: LÚvana Cooks