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Before rolling prepare your pan.
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Place slices of lemon on the bottom of a deep dutch oven.
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Add one layer of grape leaves on top of the lemon slices. ( I use the torn leaves)
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Lay one leaf at a time on your work surface. Snip off stem. Veins side up!
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Place stem side of leaf facing you.
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Place filling on leaf.
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Begin rolling your grape leaves.
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Snugly lay the grape leaves on the bottom of the pan.
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Continue rolling and layering until all the rice is used up.
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Cover the last layer with sliced lemons.
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Add a layer of grape leaves.
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Freeze at this point. Tightly cover your pot with clear wrap then foil. When ready to cook, continue with recipe. Do not need to defrost but add 15 minutes on to cooking time.
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Pour 6 cups of water into the dutch oven.
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Place a plate over the top of the leaves to keep them from floating to the top.
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Place the cover on the dutch oven.
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Bring to a soft boil, and reduce heat to low, and simmer for 45 minutes.
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Cool for at least an hour before serving.