AuthorEmilyCategoryStarters, VegeterianTo prepare bottled grape leaves, rinse well under cold water to remove the brine. Place them in a colander (back side up) to drain and hold until ready to use.
NOTE: Don't throw away any torn or damaged leaves, as they can be used to patch holes in other leaves.
Mix all the ingredients together in a bowl.
Using a slotted spoon, remove the leaves from the water and lay them on paper towels to drain. With a sharp knife or scissors, cut out the protruding stems and any hard veins from the leaves. Set the grape leaves aside.
To stuff the leaves, start with your largest leaves. Take a leaf and carefully spread it on a flat plate or pan with the veins facing upward to you (leaf shiny side down). If the leaf is torn or has a hole in it, take a reserved damaged leaf and use it as a patch, place the leaf over the hole.
Place approximately 1 to 2 tablespoons of the Rice Stuffing near the stem end of the leaf (the amount of stuffing will depend on the size of the leaves). Press the stuffing into a small sausage-like shape.
Fold the stem end of the leaf over the filling, then fold both sides toward the middle, and then roll up into a cigar shape (it should be snug but not overly tight because the rice will swell once it is fully cooked and could burst). The rolls should be cylindrical (about 2 inches long and 1/2 inch thick)
Squeeze lightly in the palm of your hand to secure the rolls. Repeat with the remaining vine leaves and filling.
Line the bottom of a pot with half of the remaining grape leaves (this prevent sticking and is also a good way to use any torn or small leaves).
Arrange the stuffed grape rolls on top of the leaves, seam-side down, packing them close together. Make a new layer as you fill the baking pan.
Two or three layers is fine (it is very difficult to cook evenly if you make more than four layers of rolls). NOTE: Don't cramp the rolls together as they won't cook well - also don't leave too much space between them as they will unravel.
When the bottom is completely covered, place the remaining grape leaves over the top. Pour 2 cups hot water, olive oil, and lemon juice over them. Weigh the stuffed grapes rolls down with an oven-proof plate turned upside down (one smaller than the circumference of the pot). Cover the baking dish with a lid.
On the stovetop, over medium heat, bring the liquid to a boil and cook approximately 45 to 60 minutes or until the grape rolls are tender and the water has been absorbed. If the water is absorbed and the rolls are not ready, just add a bit of water until they are ready.
When they are ready, transfer the stuffed grape rolls to a serving dish. Cover with plastic wrap and refrigerate. Serve chilled or at room temperature, garnished with lemon wedges. Serve with Greek Tzatziki dip
NOTE: They keep about a 3-4 days in the refrigerator. If you drain and chill them, you may want to pour a little olive oil and lemon juice over all to keep from drying out. For longer storage, the stuffed grape leaves rolls may also be frozen before cooking.
Ingredients
Directions
To prepare bottled grape leaves, rinse well under cold water to remove the brine. Place them in a colander (back side up) to drain and hold until ready to use.
NOTE: Don't throw away any torn or damaged leaves, as they can be used to patch holes in other leaves.
Mix all the ingredients together in a bowl.
Using a slotted spoon, remove the leaves from the water and lay them on paper towels to drain. With a sharp knife or scissors, cut out the protruding stems and any hard veins from the leaves. Set the grape leaves aside.
To stuff the leaves, start with your largest leaves. Take a leaf and carefully spread it on a flat plate or pan with the veins facing upward to you (leaf shiny side down). If the leaf is torn or has a hole in it, take a reserved damaged leaf and use it as a patch, place the leaf over the hole.
Place approximately 1 to 2 tablespoons of the Rice Stuffing near the stem end of the leaf (the amount of stuffing will depend on the size of the leaves). Press the stuffing into a small sausage-like shape.
Fold the stem end of the leaf over the filling, then fold both sides toward the middle, and then roll up into a cigar shape (it should be snug but not overly tight because the rice will swell once it is fully cooked and could burst). The rolls should be cylindrical (about 2 inches long and 1/2 inch thick)
Squeeze lightly in the palm of your hand to secure the rolls. Repeat with the remaining vine leaves and filling.
Line the bottom of a pot with half of the remaining grape leaves (this prevent sticking and is also a good way to use any torn or small leaves).
Arrange the stuffed grape rolls on top of the leaves, seam-side down, packing them close together. Make a new layer as you fill the baking pan.
Two or three layers is fine (it is very difficult to cook evenly if you make more than four layers of rolls). NOTE: Don't cramp the rolls together as they won't cook well - also don't leave too much space between them as they will unravel.
When the bottom is completely covered, place the remaining grape leaves over the top. Pour 2 cups hot water, olive oil, and lemon juice over them. Weigh the stuffed grapes rolls down with an oven-proof plate turned upside down (one smaller than the circumference of the pot). Cover the baking dish with a lid.
On the stovetop, over medium heat, bring the liquid to a boil and cook approximately 45 to 60 minutes or until the grape rolls are tender and the water has been absorbed. If the water is absorbed and the rolls are not ready, just add a bit of water until they are ready.
When they are ready, transfer the stuffed grape rolls to a serving dish. Cover with plastic wrap and refrigerate. Serve chilled or at room temperature, garnished with lemon wedges. Serve with Greek Tzatziki dip
NOTE: They keep about a 3-4 days in the refrigerator. If you drain and chill them, you may want to pour a little olive oil and lemon juice over all to keep from drying out. For longer storage, the stuffed grape leaves rolls may also be frozen before cooking.