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Middle Eastern Recipes
Stuffed Grape Leaves
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Ingredients
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½
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Pound jar grape leaves, washed thoroughly from brine and drained
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1
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Cup long grain rice
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½ |
Cup pine nuts
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1
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Onion, finely chopped
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¼
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Cup parsley, chopped
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2
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Tablespoons dried dill or 3 tablespoons fresh dill
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3
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Cloves garlic, slivered
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¼
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Cup olive oil
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½
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Cup water
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¼
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Cup fresh lemon juice
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Salt and pepper
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Process
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1
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Wash leaves under hot water. Soak them for 20 minutes and
wash them again, separating them to make sure all saltiness
has been removed.
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2
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Parboil rice by allowing it to sit in boiling water for five
minutes; rinse and drain thoroughly.
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3
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Combine and thoroughly blend rice, pine nuts , onion, parsley,
dill, salt & pepper.
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4
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Cut off stem from ends of each leaf. Place shiny side down. Spoon 1-2 tablespoons of the mixture on wide
end, fold up, fold both sides in and roll up jelly-roll style.
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5
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Line rolls very tightly side by side, seam side down, in
saucepan. Place several garlic slivers in between the layers.
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6
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Add olive oil, lemon juice, water and bring to boil. Place
a small heavy plate over the leaves, lower heat, as far as
possible, cover pan and simmer very gently until leaves are
tender for about 1½ to 2 hours. Every
thirty minutes check on water level, adding ¼ cup at a time
if needed.
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7
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Cool leaves before transferring to serving platter. Decorate
with lemon wedges.
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Makes 40-45 leaves
Can be served hot or warm
Can be frozen after cooking. When cooked again, leaves
should be steamed.
Serve with yogurt and dill dipping sauce
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