Beet leaves around ground beef.
Cut off and discard stems from beet leaves. Rinse leaves well, then pour boiling water over them to cover. Let stand until limp, 3 to 5 minutes. Drain well.
Combine beef, onion, rice, and dill. Shape meat into about 25 cylinders, each about 1-1/2 inches long and 3/4 inch in diameter. Place each cylinder on the stem end of a beet leaf. Fold stem end of leaf over meat, fold in sides, and roll or enclose. Arrange, seam side down and side by side, in a 12-inch frying pan. Add broth, garlic, and lemon juice. Bring to a boil over high heat. Cover, rduce heat, and simmer until meat is no longer pink in the center (cut to test), about 20 minutes.
With a slotted spoon, lift stuffed leaves to a platter. Reserve broth for soup if desired. Offer yogurt to spoon onto individual portions. Make 4 to 6 servings.
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|Date:||Nov 1, 1984|
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