1 lb. ground lamb
1/3 cup raw white rice
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint
1 large onion, finely chopped
1/2 cup chopped celery
4 tablespoons butter
3 cups chicken stock or more as needed.
salt and pepper; to taste
1 (10 oz.) jar grape leaves in brine
Mix the meat, rice, egg, parsley and mint in a large bowl. Saute the onion and celery in the butter until translucent. Cool slightly and add to meat mixture. Add 1/2 cup of the chicken stock and season to taste with salt and pepper.
Carefully unroll the grape leaves, rinse in cold water and boil in large pot for 5 minutes; drain well. Spread out one leaf at a time on a work surface. Cut out the tough parts from the leaves, stem and hard rib. Place 1 tablespoon of meat mixture on grape leaf on the longest part of the leaf; fold over once; fold over edges toward the center and roll again to create a complete package.
Place the stuffed leaves, seam side down, lay in layers in a deep pan. Add simmering 2 1/2 cups stock, cover ans simmer for 1 hour. Serve hot or cold.