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.
Source and licence
"Stuffed Grape Leaves" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Stuffed_Grape_Leaves, revision 4630130), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Stuffed_Grape_Leaves&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4630130
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Associated with Middle Eastern by a tradition spanning countries: Middle Eastern (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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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.