Israeli Stuffed Vine Leaves
- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1 lb grape leaves (fresh or frozen)
- 3⁄4 cup pitted prunes
- 1⁄4 cup cherries, pitted
- 1⁄4 cup seedless raisin
- 1⁄2 lb ground beef
- 1⁄4 cup rice, uncooked
- 2 tablespoons fresh parsley, minced
- 1 tablespoon fresh mint leaves, chopped
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 teaspoon ground turmeric
- 1⁄2 cup olive oil
- 2 lemons, sliced thin
directions
- To prepare the grape leaves: If using fresh, soak for 5 to 6 minutes in hot water. If using canned, soak for 5 to 6 HOURS in cold water. For either, gently squeeze dry with clean kitchen towels.
- Soak the prunes in water for 3 hours; remove and coarsely chop.
- Coarsely chop the cherries and raisins.
- Combine all the ingredients except the vine leaves, lemon slices, and oil.
- Use the mixture to stuff the leaves that you will roll up into 2 inch rolls while tucking in the edges.
- Cover the bottom of a shallow pan with half the lemon slices; arrange the rolled vine leaves on top.
- Top that with the remaining lemon slices; pour in the olive oil and 2 cups water.
- Cook over medium heat for 1 hour.
- To serve hot: Remove leaves with a slotted spoon and serve on a lemon slice (from the bottom layer).
- To serve cold: Discard all the lemon slices and chill the leaves well.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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