|Photo: Stuffed Grape Leaves Recipe|
The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Stuffed Grape Leaves recipe. Enjoy the Middle Eastern Cuisine and learn how to make Stuffed Grape Leaves.
The use of grape leaves to wrap food dates back to the days of Alexander the Great. Stuffed with rice, pine nuts, and fresh herbs, they take a little bit of time to prepare, but they are worth the effort.
They can be served cold or at room temperature and are a classic Middle Eastern appetizer or meze.
1/3 cup extra-virgin olive oil
1/3 cup pine nuts
2 onions, chopped
2 cloves garlic, minced
1 cup long-grain rice
2 tomatoes, peeled, seeded and finely chopped
1/2 cup chopped fresh parsley
1/2 cup chopped fresh mint (or 2 tbsp dried)
1/2 cup lemon juice
1/3 cup currants or raisins
1 1/4 teaspoons salt
1 1/4 teaspoons cinnamon
1 teaspoon granulated sugar
1/2 teaspoon pepper
1/4 teaspoon ground cloves
500 millilitre jar grape leaves
In skillet, heat 2 tbsp of the oil over medium-high heat; sauté pine nuts until slightly darkened, about 2 minutes. Add onions and garlic; cook, stirring occasionally, until softened, about 3 minutes.
In large bowl, combine onion mixture, rice, tomatoes, parsley, mint, half of the lemon juice, the currants, salt, cinnamon, sugar, pepper and cloves; set aside.
Rinse grape leaves under cold running water. In large pot of boiling water, blanch, in 2 batches, for 3 minutes. Chill under cold running water; drain. Pat leaves dry; cut off stems.
Line shallow Dutch oven with any broken leaves or 5 whole leaves. Lay 1 grape leaf, shiny side down, on work surface; place rounded tablespoonful of the rice mixture on bottom third of leaf; fold over sides and roll up snugly but not as tightly as possible. Repeat with remaining grape leaves and rice mixture.
Place rolls, touching and seam side down, in Dutch oven. Pour 2 cups water and remaining olive oil and lemon juice over top; cover rolls with inverted heatproof plate. Cover with lid and bring to boil; reduce heat and simmer for 45 minutes. Uncover and cook until liquid is evaporated, about 5 minutes.
Let cool for 30 minutes. (Make-ahead: Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 3 days.)
Courtesy of Elizabeth Baird
More recipes from the hummus blog:
Lamb Stuffed Vine Leaves (waraq Enab)
Yoghurt and chickpea dip
Potato and Rice Kibbeh
Stuffed Baby Zucchini with Tomato Sauce
How to make Malfouf
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