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Vegetarian Stuffed Grape Leaves
Ave. Rating is 5 (1 ratings) Add Your Comments and Ratings

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Grapes leaves are common to the Middle East, Greece, and Turkey. Although typically associated with Greece, they may have originated with the Ottoman Turks. Grape leaves may be served as an appetizer or side dish.

Serves: 10

Prep Time:
Cook Time:
Total Time:

Sephardic Parve Appetizer

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Ingredients

1 1/2 cups rice
1 16 oz. jar of grape leaves (about 36 grape leaves)
1 medium onion, chopped finely
1 tsp. parsley, chopped
2 tsp. olive oil
2 tbl. tomato paste
2 tsp. pine nuts, lightly toasted
1/2 tsp. each dried mint
1/2 tsp. dill
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. allspice
Juice of 3 lemons
1 - 2 cups vegetable stock

Directions

  1. Prepare the rice according to package directions.
  2. Rinse the grape leaves in warm water and remove stems, if any. Pat dry and set aside.
  3. In a medium skillet saute the onions and parsley in olive oil until soft, about 5 minutes.
  4. Remove from heat and mix in rice, tomato paste, pine nuts, and the herbs and spices. Mix and set aside to cool.
  5. Place a washed leaf rib side up and add 1 tablespoon of the mixture in the near the stem end. Grape leaves are irregularly shaped so fold the sides (lengthwise) over the filling to make a rectangle.
  6. Place the rolled grape leaves in a large saucepan and repeat for the remaining leaves.
  7. Sprinkle lemon juice over the grape leaves, then cover with vegetable broth. Place a plate over the grape leaves to keep them from unrolling while they cook. Simmer, covered, for 40 minutes.
  8. Serve warm or chilled, per your preference.

Reader Comments


Chris says...
Rating is 5

Oooh, how exciting Bev, you must be tickled pink to see your work in print for all to enjoy :) Thanks for the chance to win a set, you're really are so generous. Gorgeous card as ever, thanks for all the inprasition you give me. Best Wishes Debbie xx
May 16, 2016 (report abuse)


 

 

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