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.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 7 method steps from beginning to end.
- Measure and arrange all 12 listed ingredients.
- Set aside about 60 minutes, based on the time recorded by the source.
Recipe notes & preparation tips
Arabs have a practice to place the fatty tail of a sheep on top of the grape leaves while cooking, so that the melted fat is absorbed in the rice and leaves; in this manner it imparts its good flavour.
Adapted from the source recipe's notes.Method
- 01
Soak leaves in boiling hot water to soften, about 15 minutes.
- 02
Combine the rice, turmeric, pepper, salt, mint, raisins, dill, parsley and green onions.
- 03
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.
- 04
Place stuffed leaves in pot with a little water, oil, and lemon juice—the liquid should just barely cover the stuffed leaves.
- 05
Cover pot with lid. First bring to a boil, then lower heat.
- 06
Cook over low heat until the rice is cooked.
- 07
Place sliced lemon on top of stuffed grape leaves for added flavour, and serve.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 3.0, credited to Noumenon; view original image record .
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