Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------STUFFED GRAPE LEAVES-------------------------
32 lg Bottled grape leaves -- diced
2/3 c Cooked, chopped spinach 3 tb Cilantro, chopped
2/3 c Red bell peppers, roasted 2 tb Lime juice
-- diced Salt
2/3 c Zucchini, grilled diced Hungarian paprika
2/3 c Yellow squash. grilled Olive oil spray

-------------------------LIMA BEANS------------------------------
1 1/2 c Lima beans, soaked -- slivered
8 c Water 1 ea Red bell pepper, chopped
1 ea Bay leaf 1 c Tomato, chopped
2 tb Extra-virgin olive oil Salt pepper
1/2 tb Mustard seeds 3 tb Parsley, chopped
2 ea Jalapeno peppers, seeded 3 tb Mint, chopped

soak grape leaves in cool water for 10 minutes. Rinse, dry on paper
towels cut away tough stems.

Combine vegetables cilantro in a bowl. Add half of the lime juice
season with salt paprika. Place 1 tb of mixture on each leaf, 3/4"
from stem end. Fold stem end over the filling roll into a firm
packet.

Soak 4 or 5 long wooden skewers in water for 10 minutes. Thread
stuffed leaves onto skewers, about 1" apart. If not using for a day,
refrigerate.

Drain beans, combine them with water, bay leaf, 1 tb oil bring to a
boil. Reduce heat simmer until almost tender, 1 1/2 hours. Remove
any skins that may float to the top drain.

15 minutes before serving, heat a grill or broiler. Spray grape
leaves with olive oil grill 5 minutes a side.

Heat remaining oil in a skillet. Add mustard seeds cover till they
pop. Add jalapeno bell pepper stir-fry for 2 minutes. Add
tomato, fry for 2 minutes. Stir in beans, salt, pepper herbs.
Spoon beans onto a warmed platter top with grape leaves. Sprinkle
with remaining lime juice.

Yamuna Devi, "Yamuna's Table"

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