SCD Stuffed Grape Leaves

These are eaten in many different cultures and go by multiple names. Most people probably think of Dolmades, the Greek version of stuffed grape leaves. However, the recipe I've always made was one that my mom got from a Lebanese friend. To make them SCD-appropriate, I left out the rice. Removing that step actually cuts the cooking time way down so it was a double bonus! I'm not entirely sure what Elaine Gottschall would have had to say about jarred grape leaves - I couldn't find anything on the BTVC website about them but since pickles are generally legal, as long as you read the label on the grape leaf jar carefully, you should be good to go!

1 jar brined grape leaves
1 pound ground meat (lamb is traditional but I use beef)
2 tsp allspice
1 tsp cinnamon
salt, to taste
1/2 cup golden raisins
2-3 cloves garlic
olive oil
lemon

Brown the meat over medium heat in a large skillet. Crush the garlic and add it to the meat. Add in the allspice, cinnamon, salt and raisins and mix thoroughly. Now, you are ready to roll the leaves.

Lay one leaf on a flat surface and place a spoonful of meat mixture in a line just above the stem of the leaf.

Next, fold the two bottom flaps of the leaf up over the meat.

Fold the sides in and finish rolling it like a burrito.

Preheat the oven to 350 degrees and place the rolls, seam-down in a glass baking dish. Add just enough water to cover the bottom of the dish. Put the dish into the oven and bake for 10 minutes. Since there is no rice to cook, this step could be skipped but it steams the leaves and softens them up a little. Serve with a drizzle of olive oil and lemon wedges.