Laun/Pruett Recipe Collection
Mane Hakopyan's Stuffed Grape Leaves

Use Fresno Grape leaves (blue label)
Trim tough stems.

Oil
onion
garlic
carrots
jalapeno
rice
black pepper
chili powder
tomato paste
parsley, dill basil and cilantro dry herbes, to taste

Trim grape leves rmoving tough stems

Saute in 1/2 c. oil, 1 chopped onion.
Add 2 large grated carrots
small jalapeno, minced

Toast for 3 minutes in a dry pan, 1 1/2 c. rice.
Add 2 c. water and simmer 10 minutes (cook half way)
Add to vegetables and then add 2 T. tomato paste (or to taste)
Add black pepper and chili powder to taste.
Add herbes
set aside to cool.

Vein side up
fold in and wrap. Set grape leaves int he bottom of a pan. Then layer wrapped leaves. Add 1/2 cup water. Set a plate to weight it down. Steam 20 minutes. Remove and cool. Add juice of two lemons.

Mane is a friend of Mary Ann's at the PCC Shatford Library

Recipe Contributed by Mary Ann Laun