Lamb with Grape Leaves
(Caput Asi - Aegean Region)
250 gr grape leaves, fresh or in jar
250 gr lamb cubes, cooked with water
1 large onion, sliced
1/3 cup rice, washed and drained
3 tbsp butter
3 tbsp crushed tomatoes, canned
Garlic Yogurt Sauce:
1/2 cup plain Turkish yogurt
1 garlic clove smashed with salt
Soak the leaves in hot water for 2-3 minutes, then drain. Cut off the stems. Cut the leaves in chunks and place in a pot. Throw the cooked lamb and sliced onions on it. Now add the rice, crushed tomatoes, butter, 1 cup hot water, salt and pepper. Cover and cook on medium-low heat. Check the water occasionally and if necessary, slowly add more hot water, until the rice is done.
Place Caput Asi in a serving dish, put a few spoons garlic yogurt on top and serve.
Labels: Lamb- Beef -Veal