Grape Leaves (Kirk's)

By Floridaberry

Ingredients

• Plenty of the following spices:
• 1 jar grape leaves
• 3 cups cooked rice
• 1 pound ground beef or lamb
• 2 medium sized onions
• 2 (28 oz) can "Hunts" Brand diced tomatoes
• 1 (28 oz.) can Hunts Brand Crushed Tomatoes
• Parsley
• Cinnamon
• Paprika
• Cumin
• Garlic salt
• 1/2 cup olive oil

Preparation

Step 1

Dice one of the onions well, and cook together with ground beef in saute pan over medium heat. Add about 2 teaspoons each of cinnamon, paprika and cumin to beef while cooking. And about 2 tablespoons parsley. Add just a light dusting of garlic salt. Cook only until beef is just under done. Should see some pink areas here and there. It will finish cooking in leaves.

Add another round of spices to cooked rice, about the same measurements as in beef. Mix well. Mix beef and onions with rice thoroughly. Taste. If still a bit bland, go heavier on spices. Don't be afraid here. It should taste a bit strong. This will taper a bit after simmering.

Drain grape leaves and rinse well. They are packed in brine, and you need to get off a lot of the salt. I rinse each one and pat it dry. Cut off any stems that might be left on grape leaves. They usually have about a quarter inch stem or so. This is not good to eat. Put a little of the filling on each grape leaf. This goes on veiny side. Fold corners in and roll up burrito style. Veins should be inside roll when done. Place seam side down in a very large saute pan/skillet, whose bottom has been brushed lightly with olive oil. Pack side by side, till skillet is full.

Drizzle olive oil over each leaf. Run off down sides is fine. Just a light drizzle down middle of each real quick is fine, you do not have to coat them. Pour can of crushed tomatoes over leaves. Spread evenly.
Pour both cans diced tomatoes over leaves evenly.

Leaves should be completely covered. If your pan is very large, you may need to add more tomatoes.

Sprinkle evenly over the tomatoes about 3 tablespoons parsley, 1 tablespoon paprika, 2 teaspoons cinnamon, 2 teaspoons cumin, and a light dusting of garlic salt.

Slice other onion. I like leaving longer strips. Size onion pieces to taste.
Sprinkle onion over tomatoes.

I never worry about mixing in spices or onions with tomatoes. I just let them sit on top.

Cover and cook over low heat about 1 hour to 1 1/4 hours. Check periodically to make sure the leaves are staying covered and moist. Do not let dry out. ( should not happen over low heat.

Pull one out after an hour and see if it cuts easily with a fork. If not, cook an additional 15 to 20 minutes.
That's it!