Aces High Bulletin Board
General Forums => The O' Club => Topic started by: Nefarious on July 09, 2004, 09:50:51 PM
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Stuffed Grape Vine Leaves in Oil
My Great Grandfather came to the US from Lebanon in 1907, He came to West Virginia to mine coal. He came with his wife and first Son. He would have three more sons and one daughter. One of those Sons would be my grandfather Joseph, from which I got my middle name.
Every year in July, Our family, the Hyman's (Before 1907 we were the Hassan's) get together at the Clarksburg 4H Barn. We My Great Aunt Jeanie bring Kibi, a sort of meatloaf cooked or uncooked, with Bulhger Wheat. My Great Uncle Skip usually makes Hummous, a Chick Pea Dip. We always have a big bowl of Tabouleh, A Parsley Salad with Bulgher Wheat. My Great Uncle Sam the oldest Son of my Great Grandfather, used to make Stuffed Grape Leaves every year until he passed away, in 1996. No one in my family has made them since, Until Tonight.
1 lg. jar or can grape leaves (From Greece or Lebanon)
1 can Chickpeas
3 lg. bunches of parsley
1/2 cup bulgher wheat
2 cups water
6 green onions (incl. ends)
2 lg. diced tomatoes
1/4 cup fresh mint, chopped (2 Tbsp. dry)
1 1/2 tsp. salt
1/2 tsp. pepper
1/3 cup lemon juice (or to taste)
1/4 cup olive oil
Juice of 1 lemon (for pot)
(http://www.onpoi.net/ah/pics/users/145_1089426194_mvc-015e.jpg)
On the right is the Tabouleh Stuffing.
(http://www.onpoi.net/ah/pics/users/145_1089426290_mvc-009s.jpg)
The Final Product.
I'm sure everyone will enjoy them, They are delicous as an appetizer! Serve Cold or room temperature.
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argghhhh !
Now I want to eat a good mezzé (with a massaya wine)with hoummos and fatouch as starter and osmalieh (or baklawa) at the end :)
I'll have to do some cooking tomorrow :)
PS : don't forget the café ;)
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Although it rained the Hyman Reunion was great.
We had 4 different types of Tabouleh, Tahini, Cous Cous, Hummous, Two big plates of Kibi, and my grape leaves to boot.
Next year, I wanna do Stuffed Zuchini, with Lebanese Rice Pilaf.
Thats a whole lot of cooking.