Spiced Beef Grape Leaves
Serves 4
For the filling:
¼ lb ground beef
¼ cup soaked jasmine rice
1/8 cup tomato sauce
3T pine nuts
1 egg
1tsp smoked paprika
1tsp black pepper
1tsp salt
Combine all filling ingredients together and mix well.
To assemble and cook:
12 grape leaves
Water to cover
¼ cup lemon juice
½ tsp salt
Preheat oven to 350 degrees Fahrenheit.
In a large pot of boiling water, quickly blanch grape leaves, then chill in iced water. Remove stems, dry leaves and stuff with raw filling, rolling up and tucking like a burrito.
Cook stuffed leaves in a shallow pan, covered with water, lemon juice, and salt. Cover with parchment and foil, bake 45min at 350.
Tehina Sauce:
2 cloves garlic
1/2 cup lemon juice
1/2 cup cold water
1 cup tehina paste
Salt to taste
Cumin to taste
Puree the lemon juice and garlic together in a food processor and let that sit for a few minutes.
In a bowl, combine the tehina paste, cold water, lemon/garlic puree, salt and cumin. Whip everything together to make a smooth sauce.
Slow-Roasted Short Ribs:
Serves 4
2 Days ahead:
1 short rib plate
Kosher salt
Turmeric
Black pepper
Cumin
Carrots, peeled and left whole
Heavily season short ribs with kosher salt, turmeric, black pepper and cumin all over. Allow to cure for 2 days, uncovered in fridge.
To cook:
Line a roasting pan with the carrots and place short ribs on top. Roast in a 250 degree Fahrenheit oven for six hours.
To Plate The Dish:
Sear off the grape leaves in a little bit of oil to warm them through and add a little color.
Slice the roasted short rib and lay on the plate with the roasted carrots, add stuffed grape leaves to plate. Add tehina sauce to short ribs and serve.