Grape Leaves Under Pressure

I've been making grape leaves for years, and I've tried various methods, but using a pressure cooker is by far the best. It's faster, easier, and the grape leaves come out perfectly cooked every time. I learned this technique from my aunt in Syria, who has been making grape leaves for decades.

One of the best things about using a pressure cooker is that it helps to tenderize the grape leaves. This makes them much easier to roll up, and it also gives them a more delicate flavor. Additionally, the pressure cooker helps to seal in the flavors of the filling, resulting in a more flavorful dish.

If you're looking for a delicious and easy way to make grape leaves, I highly recommend using a pressure cooker. You won't be disappointed! I encourage you to give this recipe a try. It's a great way to enjoy a traditional Middle Eastern dish in the comfort of your own home.

Here are some tips for making grape leaves in a pressure cooker:

- Use fresh grape leaves for the best flavor. If you can't find fresh grape leaves, you can use jarred grape leaves, but be sure to rinse them well before using. - Make sure to wash the grape leaves thoroughly before rolling them up. This will help to remove any dirt or debris. - Don't overfill the grape leaves. If you do, they will be difficult to roll up and they may burst open during cooking. - Cook the grape leaves for the recommended amount of time. If you overcook them, they will become tough and chewy. - Serve the grape leaves hot with your favorite dipping sauce.

Step-by-step

• You will need to wash the grape leaves really well because even though the leaves are in a jar they are not washed and are dirty. I generally soak the leaves and wash each leaf by hand. Washing the grape leaves and rolling them is where you will spend most of your time. Once the leaves are clean and you have removed the little tab part set the leaves aside.
• Wash rice and mix with ground meat, chopped tomato, salt, pepper, cinnamon and one half cup cold water. Stuff one leaf at a time. Place a teaspoon of stuffing in the center of each. Fold the bottom of the leaf up over the stuffing, and then fold from each side to the middle. Roll tightly to form a cylinder about three inches long and somewhat thicker than a cigar
• Place layer of bones in pressure cooker and cover with sliced tomatoes and the whole garlic. Arrange rolls side by side in layers on the tomatoes. Sprinkle with salt and lemon juice. Add water. Cook under pressure 12 minutes. Simmer uncovered to reduce sauce. Mix one half cup of the sauce with crushed garlic and mint. Sprinkle this over the mahshi and simmer a few more minutes to enhance flavor. Remove mahshi carefully from cooking pan. Cool fingers in cold water to facilitate handling the hot rolls. Arrange on platter. Serve hot with bowl of the sauce.
• If you do not have a pressure cooker you can do as follows; Prepare as above. Arrange mahshi over layer of bones and sliced tomatoes. When all has been added, press down firmly with palm of the hand. Add water to cover, salt, and cook about an hour, or until leaves are tender and the stuffing is well cooked. Sprinkle with lemon juice, minced garlic and dried mint. Simmer few more minutes. For this recipe I would recommend using a pressure cooker, I think they come out much better!! Enjoy…..