These are simple to make and are delicious! I wish I’d remembered to take a picture of the finished product, but my gang wiped them all out before I could grab my camera. They look like little green cigars snuggled next to each other in the baking dish.
Cook 1 1/2 cups of rice (any white, brown, or instant rice you prefer.)
Brown 1 pound of ground meat. Add your spices: 2 tsp. minced garlic, 1T of dried mint leaves, 2 heaping tsp. of cinnamon, a few cranks of ground black pepper and 1/4c lemon juice. Mix well. Then add in your rice. Mix again. Spoon onto opened grape leaves (preserved in brine). Fold the two sides inward, then roll. Place in olive oil sprayed baking dish. When dish is full, spray the tops of the grape leaves with olive oil spray, or drizzle with olive oil. Bake 25 minutes at 375 degrees. Enjoy – especially good with couscous and naan!
The spice combination sounds gross, I know. The mint and cinnamon are not at all sweet in the absence of sugar – It’s a unique, yummy flavor! Caution – do not add salt. Since the leaves are preserved in brine, if you add salt, your leaves will be too salty.