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Stuffed Grape Leaves Recipe

shawarmalaval


Ingredients:

  • 50-60 fresh grape leaves (or jarred, if fresh are unavailable)

  • 1 cup uncooked rice

  • 1 onion, finely chopped

  • 2 tomatoes, finely chopped

  • 1/4 cup pine nuts (optional)

  • 1/4 cup fresh parsley, chopped

  • 1/4 cup fresh mint, chopped

  • 3 cloves of garlic, minced

  • 3 tablespoons olive oil

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 lemon, juiced

  • 2 cups vegetable broth or water

For the sauce:

  • 1 cup plain yogurt

  • 1 garlic clove, minced

  • Salt and pepper to taste

  • A dash of olive oil

Instructions:

Preparing the Filling:
  1. Rinse the Rice: Wash the rice thoroughly under cold running water.

  2. Cook the Vegetables: In a pan, sauté the onion, garlic, and pine nuts in olive oil until they are soft and slightly golden.

  3. Mix the Ingredients: Add the chopped tomatoes, rice, chopped parsley, mint, salt, and pepper. Cook for an additional 5-7 minutes, stirring occasionally.

  4. Cool the Mixture: Allow the mixture to cool slightly before proceeding to the next step.

Preparing the Grape Leaves:
  1. Rinse and Blanch: If using fresh grape leaves, blanch them in boiling water for 2-3 minutes. If using jarred, rinse thoroughly to remove any brine.

  2. Trim the Stems: Remove the stems from the leaves.

Stuffing and Rolling the Leaves:
  1. Place the Filling: Put about one teaspoon of the filling in the center of each leaf.

  2. Fold and Roll: Fold the sides of the leaf over the filling and roll it up tightly.

Cooking the Stuffed Leaves:
  1. Layer the Pot: Line the bottom of a large pot with unstuffed grape leaves or a thin layer of sliced tomatoes to prevent sticking and burning.

  2. Place the Rolls: Neatly arrange the stuffed leaves in the pot in layers, seam-side down.

  3. Add Liquids: Pour the vegetable broth or water and lemon juice over the stuffed leaves.

  4. Simmer: Cover and simmer on low heat for about 40-50 minutes until the rice is cooked and the leaves are tender.

Preparing the Sauce:
  1. Mix Ingredients: In a bowl, combine yogurt, minced garlic, olive oil, salt, and pepper.

  2. Chill: Allow the sauce to chill in the refrigerator until ready to serve.

Serve:
  • Serve the stuffed grape leaves warm or at room temperature with the yogurt sauce.

Enjoy your meal! Adjust the quantities and ingredients according to your taste and preference. This dish can also be made vegan by omitting any animal-based ingredients and ensuring that the broth is vegetable-based.

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