Stuffed Grape Leaves
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.
- Time
- 1 hour
- 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
Method
- Soak leaves in boiling hot water to soften, about 15 minutes.
- Combine the rice, turmeric, pepper, salt, mint, raisins, dill, parsley and green onions.
- 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.
- Place stuffed leaves in pot with a little water, oil, and lemon juice—the liquid should just barely cover the stuffed leaves.
- Cover pot with lid. First bring to a boil, then lower heat.
- Cook over low heat until the rice is cooked.
- Place sliced lemon on top of stuffed grape leaves for added flavour, and serve.
Notes
- Arabs have a practice to place the fatty tail of a sheep on top of the grape leaves while cooking, so that the melted fat is absorbed in the rice and leaves; in this manner it imparts its good flavour.