Stuffed Grape Leaves With Olive Oil Recipe
Ingredients
| 1 jar (1 pound) preserved grape leaves | ||
| Onions | 4 Cup (16 tbs), thinly sliced | |
| Olive oil | 1 Cup (16 tbs) | |
| Rice grain | 1 Cup (16 tbs) | |
| Pine nuts | 3/4 Cup (16 tbs) | |
| Tomato Paste | 2 Teaspoon | |
| Currants | 2 Teaspoon | |
| Parsley | 2 Cup (16 tbs), minced | |
| 1 teaspoon each dried mint leaves and sugar | ||
| Dried dill | 1 Teaspoon | |
| Lemon juice | 6 Tablespoon | |
| Salt | To Taste | |
| Black pepper | 1 | |
| Hot red pepper | 1 To taste | |
| Water | 3 Cup (16 tbs) | |
| Lemon slices for garnish | ||
Directions
Rinse the grape leaves in running hot water and remove the stems.
Set aside.
To prepare the filling, in a heavy skillet saute the onions in the olive oil for about fifteen minutes.
Stir in the rice and cook ten minutes longer.
Add all the remaining ingredients, except the water and lemon slices.
Place about a tablespoon of the filling along the stem end of each leaf, fold over the sides, and roll from the stem up to form a sausage-like roll.
Cover the bottom of the pan with some leaves to prevent burning during cooking.
Arrange the stuffed grape leaves side by side, seam side down, in the pan, layer by layer.
Put some leaves on the top layer.
Place a heavy plate over the top to keep the grape leaves in place while cooking.
Pour in the three cups water.
Bring to a boil over high heat.
Reduce to low.
Taste the cooking liquid for salt.
Add more if necessary.
Cook about thirty minutes, or until done.
Drain any remaining liquid but keep the plate in place until the rolls are cool to prevent discoloration and hardening of the leaves.
Serve cold, garnished with lemon slices.
This dish can be prepared a day before, covered and refrigerated.
Set aside.
To prepare the filling, in a heavy skillet saute the onions in the olive oil for about fifteen minutes.
Stir in the rice and cook ten minutes longer.
Add all the remaining ingredients, except the water and lemon slices.
Place about a tablespoon of the filling along the stem end of each leaf, fold over the sides, and roll from the stem up to form a sausage-like roll.
Cover the bottom of the pan with some leaves to prevent burning during cooking.
Arrange the stuffed grape leaves side by side, seam side down, in the pan, layer by layer.
Put some leaves on the top layer.
Place a heavy plate over the top to keep the grape leaves in place while cooking.
Pour in the three cups water.
Bring to a boil over high heat.
Reduce to low.
Taste the cooking liquid for salt.
Add more if necessary.
Cook about thirty minutes, or until done.
Drain any remaining liquid but keep the plate in place until the rolls are cool to prevent discoloration and hardening of the leaves.
Serve cold, garnished with lemon slices.
This dish can be prepared a day before, covered and refrigerated.
Chef
