This recipe has been passed down for generations direct from Armenia. This is easy to prepare and all ingredients can be found at any major grocery store.
Preparation Time
50 mins
Cooking Time
1 mins
Total Time
51 mins
Calories
365 Calories
Recipe Instructions
Step 1
Place rice in a bowl with water to cover; soak for about 1 hour. Drain.
Step 2
Combine lamb, 1 can mushroom soup, 1 can tomatoes, red bell peppers, rice, onion, lemon juice, lime juice, garlic, salt, and pepper in a bowl. Mix the filling together with clean hands.
Step 3
Line the bottom of a 4-quart pot with a single layer of grape leaves.
Step 4
Place the remaining grape leaves on a flat work surface with smooth side down (ribs of leaves up). Place a rounded tablespoon of filling in the center of each grape leaf. Fold bottom sections of leaf over mixture, fold over sides, and roll toward the top of the leaf into a firm cylinder. Pack stuffed grape leaves tightly in the pot. Pour the remaining 2 cans mushroom soup, 1 can tomatoes, and any remaining filling mixture on top. Cover with a small plate to hold the leaves together.
Step 5
Cook, covered, on low, until rice is tender and lamb is no longer pink, about 1 hour. Remove from heat; let stand for 20 minutes.
Ingredients
½ cup lemon juice
1 large onion, chopped
salt and ground black pepper to taste
1 tablespoon minced garlic
2 large red bell peppers, chopped
1 pound ground lamb
1 cup uncooked long-grain white rice
3 (10.75 ounce) cans condensed cream of mushroom soup, divided
2 (14.5 ounce) cans stewed tomatoes, divided
¼ lime, juiced, or to taste
1 (8 ounce) jar grape leaves - stemmed, drained, and rinsed, divided
