35. Recipe: Stuffed Grape Leaves in Oil
Description
This article is from the Lebanon FAQ, by Alaa Dakroub dakroub@leb.net with numerous contributions by others.
35. Recipe: Stuffed Grape Leaves in Oil
1 lb tender grape leaves
12 oz. rice
12 oz chopped red onions
4 bunches parsley chopped fine
12 oz ripe tomatoes chopped very fine
2 1/2 tsp. salt
1/4 tsp. spices (mixed cinnamon and sweet + hot pepper)
2 1/5 lb sliced tomatoes
1 pt. boiling water.
2 oz. lemon juice
4 oz. oil
potatoes cut in the thickness of 1 1/2 inch.
My Lebanese mother-in-law adds garbanzo beans as well, about a cup
or so with the above proportions. Note that these are the "lentin"
variety; there are also grape leaves with meat, for those who eat
meat.
As hinted above, rolling the leaves is the tricky part an the book
doesn't explain how to do it. Could anyone provide any hints on that?
Nothing substitutes for experience.
When my wife and I make grape leaves, hers are always much tighter
and more consistent than mine. But I'm learning! Here's how we do it:
Lay the leaf face down in front of you, with the stem end towards
you. (Be sure to remove the stem, by the way). Put a tablespoon
or two of the stuffing in the middle of the leaf. Fold in the
sides, then roll up the leaf starting with the end that is
closest to you. It's very much like rolling a burrito, if that's
any help.
When cooking, be sure to put a plate on top of the grape leaves,
so that they don't expand too much. Also, we like to crush some
garlic and sprinkle it on top of the grape leaves before cooking.
Sahtain!
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