Recipe for Stuffed Grape Leaves

Grape leaves filled with a mixture of rice, herbs, and spices then steamed.

Ingredients

Filling

• 200 grams rice
• 1 onion, diced
• 30 milliliters olive oil
• 10 grams fresh mint
• 10 grams fresh parsley

Wrapper

• 40 grape leaves, preserved in brine
• 500 milliliters water
• 30 milliliters lemon juice

Preparation

Filling

1. Sauté the onion in oil then stir in the rice and herbs
2. Add a splash of water and cook until the rice is half done
3. Let the mixture cool completely before you start stuffing the grape leaves

Assembly

1. Lay a leaf flat and place a teaspoon of filling at the base
2. Fold the sides and roll tightly into a small cylinder shape
3. Repeat the process until all the filling and leaves are used up

Steaming

1. Place the rolls in a pot and cover with water and lemon juice
2. Simmer for forty minutes over low heat until the leaves are tender
3. Let the dish cool and serve at room temperature with yogurt sauce

Tips

• Rinse the leaves thoroughly to remove the excess salt from the brine
• Do not roll the leaves too tightly as the rice will expand
• Place a heavy plate on top of the rolls during the steaming