Stuffed Romaine Lettuce

1 cup rice, pre-cooked

1 head romaine lettuce
½ lb. lean ground beef
1 large egg, beaten
1 small sweet onion, grated
2 garlic cloves, minced
Salt & pepper to taste
1 tsp. coriander
1 tsp. cumin
1 tsp. rosewater
1 tsp. dried mint, or 2 of fresh mint, minced
Fresh mint for topping
Sauce:
1 tbsp. olive oil
1 cups vegetable or chicken broth
1 cups canned tomato sauce
1 tsp. cinnamon

Directions:

1.      Preheat oven at 375 degrees.

2.      Making the sauce: add the oil, broth, tomato sauce and cinnamon and mix well.  Reserve.

3.      Blanching the lettuce: Bring a large pan of salted water to a boil. Add a couple of whole romaine leaves at a time to the boiling water and blanch for 1 minute. Remove them from the boiling water and add them quickly to an ice bath (a bowl of cold water and ice). Continue this process until you have blanched all of the lettuce leaves. When they are completely cooled, spread them out and gently pat them dry.

4.      Stuffing the lettuce: In a bowl, mix the ground beef, egg, onion, garlic, salt, pepper, coriander, cumin, rose water, mint, and cooked rice.  Mix well. Place 1-2 teaspoons of the mixture on the white part of the lettuce leaf closest to the root.  Roll the leaf once, tuck in the sides and continue rolling until you’ve reach the end of the leaf.   Repeat this process until you have used up all of the lettuce leafs.

5.      Baking the stuffed lettuce: Warm the sauce. Place the stuffed lettuce in a small baking plan.   Pour the warm sauce in the pan.  Bake covered for about 30-40 minutes until the tops are golden.  When ready, remove from oven and top with fresh mint. Serve warm.  Serves 4-6 persons.

Create other aromatic and delicious stuffed vegetables with this filling and sauce.  If you are a vegetarian omit the meat.