Yabraq -- Stuffed Grape Leaves

WHAT YOU NEED:

• One jar of Orlando Grape Leaves
• One cup of Calrose Short Grain Rice
• ¾ lb. of coarsely ground beef or lamb
• Juice of three medium-sized lemons
• Six cloves of garlic, peeled
• Two teaspoons salt
• One teaspoon allspice
• Three potatoes, peeled and sliced ½-inch thick

• Drain grape leaves. Cut off stems. Rinse thoroughly under hot water to soften. Set aside in hot water until ready to use.
• Rinse rice repeatedly until water is completely clear. Drain well.

• In a large bowl, combine drained rice, meat, one teaspoon salt and allspice. Set aside.

1. Place one grape leaf pointed edges up on a baking sheet. Form one generous teaspoon of filling into a log shape toward the base of the leaf. Fold in sides of the grape leaf, to the edge of the filling. Roll from the bottom to top tightly, not allowing any filling to show through.
2. Repeat process until all leaves have been filled.
3. Cover the bottom of a medium-to-large stock-pot with raw potato slices.
4. Arrange stuffed leaves on top of potatoes in a circle, beginning with the outer rim inward. Continue layering the leaves tightly with cloves of garlic throughout each layer.
5. Combine lemon juice and one teaspoon of salt and pour over leaves.
6. Place a heavy plate, bottom-side up, on top of the leaves, to keep them from moving during the cooking process.
7. Fill the pot with water until it reaches the plate. Cover the pot.
8. Bring to a boil over high heat, then reduce to low.
9. Cook on low heat for about an hour, or until leaves are tender and rice is completely cooked.
10. Keeping the plate in place, tilt pot over sink and drain remaining liquid carefully.
11. Arrange carefully in a serving platter and enjoy!