Vegetarian Stuffed Grape Leaves

Recipe by: Jennifer Abadi | from A Fistful of Lentils: Syrian-Jewish Recipes from Grandma Fritzie's Kitchen

Cookstr

Course: Antipasto/Mezze, Cold Appetizer

Total Time: Under 4 Hours

Skill Level: Moderate

Cost: Moderate

Photo by: Shutterstock, stock photo of a similar dish.

Throughout the Middle Eastern and Mediterranean countries, grape leaves are cooked and filled just as cabbage leaves are in Eastern Europe. The combination of lemon juice, mint, and rice makes a great cold appetizer or satisfying lunch when served alongside hummos b’tahina, tabooleh, and any eggplant salad or dip.

Yield: Serves 10 to 12 (about 3 dozen stuffed leaves)

INGREDIENTS

One 16-ounce jar grape leaves packed in brine

Filling:

1¾ cups Basic Syrian Rice
½ cup pine nuts
1½ tablespoons finely chopped yellow onions
4½ teaspoons fresh lemon juice
¼ teaspoon freshly ground black pepper
1½ tablespoons dried mint leaves

Sauce:

3 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon dried mint leaves

Directions

1. Dislodge the grape leaves from the jar and separate them gently. Place in a large bowl in the sink and rinse under cold running water. Set aside in a colander to drain. Set aside.

2. Prepare the filling. Mix the rice, pine nuts, onions, lemon juice, and pepper together in a medium-size bowl. Add the dried mint by crushing it between the palms of your hands.

3. Prepare the sauce. Combine 1 tablespoon of the olive oil, 1½ cups cold water, and lemon juice in a large bowl. Add the dried mint by crushing it between the palms of your hands. Set aside.

4. Prepare the stuffed leaves. On a clean work surface, spread the grape leaves out 3 at a time with the underside (veins) facing up and the base pointing toward you. Place about 2 teaspoons of the filling on the bottommost center of each leaf, varying the amount according to the size of the leaf. Tightly roll the leaf up once, then fold each side in. Continue to roll upward, making sure that the sides are always folded and tucked inward. Repeat with the remaining leaves and filling.

5. Cover the bottom of a large skillet with a layer of the stuffed leaves packed tightly together (seam side down). Crisscross with another layer. Pour the sauce over the leaves. (There should be enough liquid to fully cover the stuffed leaves. If there is not, add just enough to cover.) Place a small plate directly on top of the leaves to keep them from unraveling while cooking. Cover the skillet with a tight-fitting lid.

6. Simmer for at least 2 hours over low heat; the leaves should be tender, not mushy or too stringy. Check the leaves every 30 minutes and, if all of the liquid is absorbed, add cold water and the remaining 2 tablespoons olive oil.

7. Serve at room temperature on a platter, alongside other appetizers and pita bread.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

This recipe serves 12. Nutritional information does not include Basic Syrian Rice. For nutritional information on Basic Syrian Rice, please follow the link above.

Calories 97kcal (5%)

Sodium 1161mg (48%)

Total Carbohydrate 6g

Fiber 0g

Fat 8g (12%)

Trans Fat 0g

Saturated Fat 1g (4%)

Monounsaturated Fat 4g

Polyunsaturated Fat 3g

Cholesterol 0mg (0%)

Sugar 0g

Protein 3g