1234. Freekeh Stuffed Mulberry Leaves

Continuing our mulberry streak, we are using both mulberry molasses and young mulberry leaves for this freekeh stuffed leaves. Of course, you could use rice like is traditionally done, but I opted for the ancient Babylonian grain for its smoky flavor and chewey texture.
It is important to use your mulberry leaves as older ones are touch and fibrous. Furthermore, the leaves tend to have a level of fuzz on them that is unpleasant to the palate. This is easily eliminated by pre-boiling the leaves before stuffing and rolling. Don't go thinking that they'll be boiling anyways after stuffing and rolling, because that won't do the trick.

Ingredients:

250g minced meat
1 cup freekeh
2 tsp allspice
1 ½ tsp salt & pepper
3-4 Tbsp mulberry molasses
2 spring onion, finely sliced
1/2 cup chopped parsley
1 lemon, juice
¼ cup olive oil
Young fresh mulberry leaves
2 cups chicken broth

Method:

Wash the fresh mulberry tree leaves under cold running water. Boil the leaves for two minutes in a pot of water. This is to get rid of the fuzz on the leaves. Remove using a slotted spoon and transfer to a bowl full of iced water. Keep there until the filling is ready.
To make the filling, combined the rinsed and drained freekeh with the minced meat, allspice, salt, pepper, mulberry molasses, spring onion, parsley, lemon juice, and olive oil. Mix well until combined.
Stuff and roll the leaves: put the leaf shiny side down, place a teaspoonful on the rough side, fold over the sides, and roll up. Place snugly in a pot. I had some bone marrow and placed it between the rolled leaves for some extra meaty flavor and depth.
Place a plate over the rolled leaves so they won't get undone while boiling, and pour over the chicken broth.
Bring to a boil and simmer covered over medium-low heat for 1.5 hours.
 

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