This recipe comes from a very old cookbook, from the Lebanese Church Ladies' Guild, from Cleveland, OH. This is a very traditional Lebanese recipe.more
lb. ground lamb shoulder
can (#2) tomatoes
tsp dried mint
salt, pepper and paprika to taste
Rinse rice in cold water. Mix meat, rice, tomatoes and seasonings together well. Take leaves, one at a time. Spread leaves open, vein side up. Place 1 tbsp stuffing on each. Roll away from you, folding edges to resemble cigars or sausages. Layer in rows with open end down to prevent unfolding during cooking process. Layer leaves in alternate directions by rows until all have been stuffed. Season lightly. Place lemon slices on top of last row of stuffed leaves. Place lid or inverted plate on top of this and press down. POur enough water and any uice that may have been left from the can of tomatoes over the inverted plate, being sure water covers plate. Cover pot. Cook over high heat until it comes to a boil. Lower heat and continue cooking for 45 minutes. Remove lid and inverted plate from pot. Cover and continue cooking on low heat for 15 minutes.