Ingredients
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45 grape leavesbrined in a jar are easiest to find
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1 large yellow onionfinely chopped
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2/3 cup olive oildivided
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2 Tbsp tomato paste
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1 cup short grain riceuncooked
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1/4 cup currantsor small black raisins
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1/4 cup pine nuts
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1 tsp all spice
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3 Tbsp fresh mintchopped
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3 Tbsp fresh dillchopped
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1 large tomato
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1 tsp sugar
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from one lemon lemon juice
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to taste salt and pepper
Directions
Grape leaves are ubiquitous on mezze platters across the Middle East, and there origin is widely debated. In Turkey, they’re called dolmas, which simply means “stuffed.” These ones are filled with rice, pine nuts and currants, which is fairly standard. They’re seasoned with fresh mint and dill, and simmered in a mixture of lemon, olive oil and water. One thing that surprised me is that the rice is still raw when the grape leaves are stuffed. While fairly time consuming, these aren’t difficult to make. I used the grape leaves brined in a jar, although you can certainly also use fresh if you can find them. I soaked the leaves in boiling water to remove the brine, but if you want to keep the salty, tangy flavor you can. These are the perfect finger foods, making great dinner party Hors d’oeuvres!
Recipe Source: Arabesque (cook book)
Steps
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1
Done
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If using grape leaves preserved in brine, remove the salt by putting them in a bowl and pouring boiling water over them, ensuring it penetrates the layers. Soak for 20 minutes, rinse in fresh cold water and drain. If using fresh, plunge a few at a time in boiling water for a few seconds only until they become limp, then lift them out. Cut off and discard the stalks. |
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2
Done
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Cook the diced onion in 3 Tbsp olive oil until soft. Add the pine nuts and stir until golden. Stir in the tomato paste, and then add the uncooked rice, raisins, allspice, mint, dill, and salt and pepper. Mix well and let cool for a couple minutes. |
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3
Done
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On a plate, plate the first leaf vein side up with the stem facing you. Put one tablespoon of the filling in the center of the lead near the stem. Fold that end up over the filling, then fold both sides towards the middle and roll up like a small cigar. Squeeze the filled roll lightly in the palm of your hand. Repeat with until your filling is gone. |
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4
Done
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Line the bottom of a dutch oven or large sauce pan with tomato slice and any leftover or town grape leaves. Pack the stuffed grape leaves tightly on top. |
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5
Done
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Mix the remaining 1/2 cup olive oil with 2/3 cup water, sugar and lemon juice. Pour over the grape leaves. Put a small plate on top of the leaves to prevent them from unrolling, cover the pan and simmer very gently for about 1 hour. As the grape leaves cook, if the liquid in the pan is running low, you can add more water a little bit at a time. Allow leaves to cool before transferring to a plate. Serve cold. |
