stuffed grapes leaves

manhal rashdan

By
@manhall

Grapes leaves could be picked fresh from grape tree in early spring , or bought frozen or pickled from Mediterranean food store.

Rating:
★★★★★ 2 votes
Comments:
Serves:
5
Prep:
1 Hr
Cook:
30 Min
Method:
Stove Top

Ingredients

0.5 kg
grape leaves
0.5 kg
rice
250 g
minced meat (beaf or veal )
1 tsp
salt
0.5 tsp
black pepper
0.25 c
veg oil
5 c
water

Step-By-Step

1If you use fresh grape leaves . boil them in water for 6 minutes , drain them and let them cool . if you use pickled leaves , wash them in tap water and drain them . in case of frozen leaves , put them in room temp to unfreeze and dry with paper towel .
2Wash the rice in warm water and drain it , add the minced meat , salt,pepper and oil .
3suff each leave by putting it on a flat surface , put a tea spoon ( or more if big leaf ) in the middle of the leave in the shape of column , then roll the leaf to form a finger shape.
4arrange the stuffed leaves in a cooking pan cloes to each other in layers , put a porcelain plate over them (to keep them from opening up ), boil the water and pour it over in the pan , cook on medium temp for half an hour or until the rice is cooked .

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Mediterranean
Other Tags: Quick & Easy, Healthy