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Stuffed Grape Leaves

@arecipe.bsky.social

Grape leaves (stuffed), (Arabic: ورق دوالي); (Hebrew: עלי גפן ממולאים), are an appetizer popular in Middle Eastern countries, including Turkey and Persia, where it is usually eaten with stuffed rice that has been seasoned with a multitude of spices.

Total 01:00
Yield 20 +

Ingredients

  • Batch of thin, freshly-picked grape leaves (choose only the thinnest leaves)
  • 1 kg uncooked rice, rinsed
  • Turmeric
  • Black pepper
  • 2 tsp salt
  • Dried mint leaves
  • 1 cup raisins
  • Fresh dill, finely chopped
  • Parsley
  • Green onions (scallions)
  • Cooking oil
  • 2 lemon

Instructions

  1. 1
    Soak leaves in boiling hot water to soften, about 15 minutes.
  2. 2
    Combine the rice, turmeric, pepper, salt, mint, raisins, dill, parsley and green onions.
  3. 3
    Place some of the rice mixture on a leaf, close to one end. Fold the three smaller ends of the leaf over the filling, then roll up the remainder like a sleeping bag or mat. Repeat with remaining rice and leaves.
  4. 4
    Place stuffed leaves in pot with a little water, oil, and lemon juice—the liquid should just barely cover the stuffed leaves.
  5. 5
    Cover pot with lid. First bring to a boil, then lower heat.
  6. 6
    Cook over low heat until the rice is cooked.
  7. 7
    Place sliced lemon on top of stuffed grape leaves for added flavour, and serve.
Category
Appetizers

Dietary Information

Kosher
Vegan

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Stuffed_Grape_Leaves