STUFFED GRAPE LEAVES
Steps:
- Bring a large pot of water to a boil; salt it only if you're using fresh leaves. Blanch the leaves, a few at a time, for about a minute-or until they're tender-if they're fresh, just 15 seconds or so if they're bottled. Rinse under cool water. Remove any thick stems.
- To stuff, put a leaf, vein (bottom, or dull) side up, on a counter or cutting board. Put a tablespoon or so of filling in the center of the leaf, near the stem. Fold over the sides, then roll up from the stem end, making a little package; you'll quickly get the hang of it. Don't roll too tightly-the mixture will expand as it cooks. Put each finished package on a plate, seam side down.
- If you have any unused leaves, put them in the bottom of a wide deep skillet or flameproof casserole with a lid. Add the stock to the pot, along with a large pinch of salt and the lemon juice. Arrange the stuffed leaves in the pot, seam sides down, packing them as tightly together as is necessary; if you have to layer them, that's fine too. Drizzle about half the olive oil over all, then cover with a plate (this helps the rolls maintain their shape). Bring to a boil, then lower the heat and cover. Cook for about 30 minutes, checking once or twice just to make sure there is still liquid in the pan (if it is running low, add a little boiling water).
- Turn off the heat. (If you wish to serve the grape leaves hot, see the headnote.) Let cool to room temperature, then remove the rolls, put them on a plate, cover, and chill. (They may remain in the refrigerator for up to 2 days.) Drizzle with the remaining olive oil, sprinkle with a bit of pepper and mint, and serve with lemon wedges.
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Laura Leritte
[email protected]This is a great recipe for a special occasion. The stuffed grape leaves are beautiful and delicious.
Dipto Ghosh
[email protected]I love the combination of flavors in this dish. The grape leaves, rice, and meat are all perfectly balanced.
Umar Draz
[email protected]These stuffed grape leaves were a hit with my family. They're a great appetizer or side dish.
Kyle Xiong
[email protected]I would definitely make this dish again, but I might try a different filling next time.
Fk. music
[email protected]Overall, I thought this was a great recipe. It was easy to follow and the results were delicious.
Wojciech Berezowski
[email protected]The stuffed grape leaves were a bit too sour for my taste, but I think that's just a personal preference.
Aamino Cadey
[email protected]This is one of my favorite recipes. It's a bit time-consuming to make, but it's definitely worth the effort.
Camilo Rodriguez
[email protected]I was a bit hesitant to try this recipe because I'm not a huge fan of grape leaves, but I'm so glad I did! The grape leaves were perfectly tender and the filling was flavorful and aromatic.
Alishia Douglas
[email protected]I've made this recipe several times and it always turns out perfect. The grape leaves add a unique and delicious flavor to the dish.
Zara Meacock
[email protected]These stuffed grape leaves were a huge hit at my last dinner party! The flavors were incredible and the presentation was beautiful.