- 2 – 8 oz jars Ziyad brand Grape Leaves
- 4 lbs leg of lamb, diced into small pieces
- 4 lbs lamb chunks
- 1 can diced tomatoes
- 2 c Chef’s Premium Par Boiled Rice
- ½ c Sultan brand Extra Virgin Olive Oil
- 1 onion, diced
- ½ c lemon juice
- Salt to taste
Rinse grape leaves in cold water. Remove remaining “stems” from leaves. Place leaves in colander to drain while preparing the filling. Combine leg of lamb and rice. Drain the juice from the diced tomatoes into the lamb and rice mixture. DO NOT add diced tomatoes. Add ½ of the olive oil and onion. Mix well.
Place the lamb chunks in the bottom of a saucepan so it completely covers the bottom of the pot. Cover the lamb chunks with water and ¼ cup lemon juice until just above the level of meat. Add diced tomatoes and remaining onion. Boil over low heat.