Stuffed Grape Leaves
Serves: 3
Luisa Champlin
1 January 1970
Based on User reviews:
46
Spice
47
Sweetness
48
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 large
Onion (finely chopped)1 cup
Olive Oil1 cup
Lemon Juice1 tbsp
Tomato Paste1 cup
White Rice1 cup
Dill (chopped)Directions:
1
Put the onions and oil in a skillet and cook over medium heat until the onions are soft and translucent, about 10 minutes
2
While the onions cook, peel the garlic cloves and mash them to a paste in a mortar and pestle
3
Add this to the pan along with the tomato, lemon juice, tomato paste, and salt and pepper to taste
4
Cook for another 5 minutes
5
Stir in the rice
6
Remove the pan from the heat and stir in the dill
7
Set aside to cool to room temperature, then refrigerate
8
While this is cooling, drain the grape leaves and carefully pull them apart
9
Put them into a bowl and cover them with cold water
10
Let them soak until you are ready to roll
11
Heat the oven to 350 degrees F
12
Place a grape leaf on your work surface, shiny side down
13
Add 1 tablespoon of the rice mixture to the middle of the grape leaf
14
Fold the sides over the rice and roll the leaf into a small log shape, about the size of George's thumb
15
Repeat with the remaining rice, placing the stuffed leaves into a 9 by 9-inch baking dish
16
When the dish is full, cover the stuffed leaves with several layers of flat grape leaves and pour in 1 cup of water
17
Cover and bake for 1 hour
18
Let cool to room temperature and refrigerate
19
Serve cool