Middle East / Appetizer
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.
Ingredients
- grape leaves, a batch; freshly picked; choose only the thinnest leaves
- rice, uncooked; rinsed1 kg
- turmeric
- black pepper
- salt2 tsp
- dried mint leaves
- raisins1 cup
- dill, fresh; finely chopped
- parsley
- green onions
- cooking oil
- lemon2
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Soak leaves in boiling hot water to soften, about 15 minutes.
Combine the rice, turmeric, pepper, salt, mint, raisins, dill, parsley and green onions.
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.
Place stuffed leaves in pot with a little water, oil, and lemon juice—the liquid should just barely cover the stuffed leaves.
Cover pot with lid. First bring to a boil, then lower heat.
Cook over low heat until the rice is cooked.
Place sliced lemon on top of stuffed grape leaves for added flavour, and serve.
Region evidence: recipe text — “are an appetizer popular in Middle Eastern countries, including Turkey and Persia”
