“Stuffed grape leaves are a great appetizer. We serve them cold or hot. They make a great snack or mini meal. Most stores sell jars of Grape leaves in Brine. This recipe uses the Large sized leaves.”
READY IN:
2hrs 45mins
YIELD:
60 peices
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove grape leaves from jar carefully.
  2. Rinse the leaves under cold water trying to preserve each leaf.
  3. Open leaves and place in colander let leaves drain but do not let dry out.
  4. Par-Cook rice in water for about 1/2 the normal cook time and rice is still firm.
  5. In pan cook meat, onions with 1Tbsp pure olive oil until completely cooked.
  6. Discard any juice or extra oil from cooked meat.
  7. In bowl mix cooked rice, meat onions and scallions.
  8. Mix in juice of one lemon.
  9. Salt and pepper mixture to taste.
  10. Assembly - one leaf at a time.
  11. Lay a leaf with shiny side down on to work surface.
  12. Scoop a rounded and packed tsp of the mixture and place it on the leaf where the veins join to become a stem.
  13. If there is a stem just pinch it off and discard it.
  14. Fold the sides of the leaf in towards the middle.
  15. Roll the leaf up towards its point and keep tucking in the sides as you roll.
  16. You want a firm package.
  17. Use olive oil to grease the bottom and sides of a large sauce pan.
  18. Place the stuffed and folded leaves carefully on the bottom of the pan with seams facing downwards,.
  19. Once the bottom of the pan is covered proceed to fill the next layer with more stuffed leaves until you run out of leaves.
  20. Pour juice from one large lemon over layered stuffed leaves
  21. Boil 5 cups of water
  22. Pour water over layered stuffed leaves in sauce pan.
  23. Place a heavy dish on top of the stacks of layered leaves, so that they are being pressed down.
  24. Bring to boil.
  25. Lower flame and simmer, covered with heavy dish pressing down on layers for 45 minutes.
  26. Remove from heat and let cool for 1 hour.

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