Stuffed Grape Leaves

 

     If you have been following me for any length of time, you might have come to the conclusion that I love food. Well, you wouldn’t be wrong about that. I don’t just love food, I love experiencing food from any and every culture I encounter. I even have an entire bookshelf devoted to cookbooks that include recipes from around the world and from ancient history. Some of my favorite recipes come from the Middle East, and this is one of my favorites. 

     In Greece, they are called Dolmades, in Turkey, they are called Dolmas, and in Lebanon, they are called Warak Enab. But here, we simply refer to this amazing appetizer as Stuffed Grape Leaves. Traditionally, these are served either hot or cold and for just about any occasion. I like to keep them in my fridge for a healthy and savory snack. But they do take a lot of time and effort. Though if you recruit your friends and/or family to help roll them, it goes by much faster. 

     Basic Recipe for Stuffing Grape Leaves

1 jar Grape Leaves about 60-70 in brine

Stuffing of your choice (recipes below)

½ cup Olive Oil

5-6 cups Water

¾ cup Lemon Juice

Prep Grape Leaves & Stuffing

    1. Remove the grape leaves from the jar, and soak them in a large bowl of boiling hot water for a few minutes. Drain the grape leaves in a colander and stack them on a plate.

    2. Prepare your stuffing (recipes below).

    3. Don’t forget to soak your rice in water for 15 minutes before preparing your stuffing.

Stuff & Wrap Grape Leaves

    1. To stuff and roll the grape leaves, lay a grape leaf flat on a cutting board, scoop out a little less than 1 teaspoon of the rice mixture into the center of the grape leaf.

    2. Carefully fold in the sides and loosely roll it like you would when making a wrap. Repeat until all the stuffing has been used and place the wrapped grape leaves on a tray while wrapping. It will make about 60 rolls.

Cook the Stuffed Grape Leaves

    1. Line the bottom of a large pot with sliced tomatoes (sliced potatoes are also a good option) and season with salt/pepper.

    2. Neatly arrange the stuffed and rolled grape leaves in rows, alternating directions, to completely cover the circumference of the pot. Make sure to tightly pack them in the pot to prevent them from floating up and unwrapping during cooking.

    3. Drizzle each layer with olive oil (you’ll need about ½ cup for the whole opt) and season with salt and pepper to taste.

    4. Place a plate upside down on top of the grape leaves in the pot. Next use something to weigh it down (a second plate works well or a bowl full of water). This will hold down the grape leaves in place, and prevent floating while they are cooking.

    5. Add enough water (about 5-6 cups) to completely cover the grape leaves and the plate. Then cover the pot and cook on medium heat for 30 minutes, until most of the water is absorbed and the rice is cooked.

    6. Add ¾ cup lemon juice on top of the grape leaves, then cook on low heat for an additional 45 minutes.

    7. Remove from heat and let rest for 30 minutes. Transfer to a dish and enjoy warm or at room temperature.

My Tips  

Rice- Most people use white rice for their grape leaves because it doesn’t take as long to cook. Using brown rice risks overcooking the leaves. If you want to give brown rice a go, try Thai or Basmati Brown Rice, both of which have shorter cooking times.

Fresh Grape Leaves- If you’re lucky enough to know someone that grows grapes, or are able to harvest your own. Blanch fresh leaves in boiling water for 5 minutes. This will make them much easier to roll.

Stuffing the Leaves- Don’t roll your leaves too tight or add too much stuffing. You’re rolling uncooked rice which will expand as it cooks. While we all love the stuffing, we don’t want it to expand too much and cause a huge mess.

Lining the Bottom of the Pot- Don’t forget to line the bottom of your cooking pot before putting the grape leaves in to cook. If you don’t then you risk burning the bottom layer of grape leaves. Some traditional things used to do this include sliced tomatoes, sliced onions, sliced potatoes, more grape leaves, and the occasional rack of lamb (obviously not a vegetarian option).

Aren’t These Usually Made With Meat?- Yes and no. Each Mediterranean country has it’s own variety of traditional recipes for this dish. Some countries have multiple recipes. I prefer the Lebanese styles, both the traditional vegetarian stuffing and the traditional lamb/beef stuffing, so that’s what I based these recipes on.

And now, on to the stuffing recipes!

     

1. Traditional Vegetarian Stuffing

     Made with short-grain rice, tomatoes, parsley, green onions, green peppers, garlic and crushed red pepper, with lemon juice and olive oil. There are quite a few variations of this recipe from different countries, but this traditional Lebanese recipe is my favorite.

Traditional Vegetarian Stuffing

2 cups Short Grain Rice, pre-soaked for 15 minutes

1 large Tomato, finely chopped

1 bunch Parsley, finely chopped

1 bunch Green Onions, finely chopped

¼ Green Pepper, finely chopped

2 cloves Garlic, minced

Salt and Pepper to taste

¼ cup Olive Oil, divided

Instructions:

     Combine the rice, tomatoes, parsley, green onions, green peppers, and garlic. Season with salt and pepper and drizzle 1/4 cup of the olive oil over the mixture. Toss well to combine. 

2. Some Like It Hot!

     Spicy food can be such a treat! This recipe is such a great alternative to the traditional one without losing any of the traditional flavors. This one is especially great served with plain Yogurt.

Hot and Spicy Stuffing

2 cups Short Grain Rice, pre-soaked for 15 minutes

1 large Tomato, finely chopped

1 bunch Parsley, finely chopped

1 medium Red Onion, finely chopped

1 Jalapeno (or try a hotter pepper for more heat), finely chopped

2 cloves Garlic, minced

½ teaspoon Cayenne, ground

Salt and Pepper to taste

¼ cup Olive Oil, divided

Instructions:

     Combine the rice, tomato, parsley, red onion, peppers, garlic, and cayenne. Season with salt and pepper and drizzle 1/4 cup of the olive oil over the mixture. Toss well to combine. 

3. Lovely Lentils

     This version uses Lentils to give a nice protein boost. 

Lentil Stuffing

1 cup Short Grain Rice, pre-soaked for 15 minutes

1 cup Green Lentils, pre-soaked for 15 minutes

1 bunch Parsley, finely chopped

1 medium Yellow Onion, finely chopped

2 cloves Garlic, minced

¼ teaspoon Cumin, ground

¼ teaspoon Cayenne, ground

Salt and Pepper to taste

¼ cup Olive Oil, divided

Instructions:

     Combine the rice, lentils, parsley, yellow onion, peppers, garlic, cumin, and cayenne. Season with salt and pepper and drizzle 1/4 cup of the olive oil over the mixture. Toss well to combine. 

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