Unstuffed grape leaves
By
Hanan Hussein
@Hananhus
1
Growing up in the Middle East I have always loved stuffed grape leaves. It is always the main attraction at any gathering or special occasion, and every self respecting cook knows how to make it. I know how to make it but it is such a hassle, and takes too long to make that I have only made it about maybe 5 or 6 times in the past 30 years.
So I came up with this recipe so that I can have my "stuffed" grape leaves dish and eat it too.
So I came up with this recipe so that I can have my "stuffed" grape leaves dish and eat it too.
Ingredients
- 8 oz
- (1/2 a jar) grape leaves. (in the international foods isle)
- 1 c
- medium grain rice
- 1 1/2 Tbsp
- onion flakes, dehydrated
- 1 Tbsp
- dry mint leaves crushed
- 1 Tbsp
- dry parsley
- 3/4 Tbsp
- dry dill
- 1 1/2 Tbsp
- ghee or butter or olive oil
- 4 oz
- tomato sauce (1/2 a small can)
- 2 1/2 c
- beef or chicken broth (or water and bouillon)
- salt and pepper to taste
How to Make Unstuffed grape leaves
- 1Take the grape leaves out of the jar and unroll them.
Bring 6 cups of water to boil in a large pot and boil the grape leaves for 1 minutes to remove the taste of the preservatives.
Drain and let them cool enough to handle. When the leaves are cool cut them into bite size pieces. (I use my kitchen scissors) - 2Place all ingredients in a pot, and stir well to distribute the herbs, add the broth. Place on high heat till it boils then reduce the heat to low and cook like regular rice till all the liquid is absorbed and the rice is cooked through.
Serve with plain yogurt.
