Although the time to make this is little bite of heaven is teadious - it is well worth the compliments - these can be stored for up to a week plus in the refridgerator
- 50 -60 grape leaves (fresh or packaged, blanched)
- 1⁄2 cup olive oil
- 4 green onions, finely chopped
- 1 cup long grain rice
- 2 tablespoons lemon juice (fresh squeezed)
- 2 tablespoons dill (finely chopped fresh)
- 2 tablespoons mint (finely chopped fresh)
- 2 tablespoons parsley (finely chopped fresh)
- 1 -2 teaspoon sea salt
- 1⁄2 teaspoon fresh ground pepper
- 1⁄2 cup water
- 1⁄3 cup olive oil
- 3 -4 cups water
- the grape leaves have already been blanched, simply rinse and set in a colander to drain. If they are fresh, wash well and soak in hot salted water for 5 minutes, then drain.
- Heat 1/2 cup of olive oil over medium heat, and sauté the onion until soft.
- Add rice, half the lemon juice, herbs, salt, pepper, and 1/2 cup of water, increase heat and bring to a boil. Boil for 2 minutes and turn off heat.
- Allow the filling to sit for 5-10 minutes.
- Place one teaspoon of filling at the stem end of a grape leaf and roll. Continue until filling has been used. (If any of the leaves are very small, use two for each roll.)
- Line the bottom of a pot with unused or broken grape leaves and place the rolls, seam side down, in the pot in layers. Add 1/3 cup of olive oil and the 3-4 cups of water (enough to reach the top of the rolls). Place a plate on top of the rolls to hold them securely while cooking and bring to a full boil. Cook for 20 minutes or until only the sauce remains.
As I now looked at all the other reviews, they all added something to this recipe. I made the recipe of it is listed, and they were OK, just bland. I will try other recipes next time. I was just in Istanbul at the Spice Market and they were selling a stuffed grape leaf rolling machine and this made the making SO much easier!
Really nice for DH, DD (toddler) and I. I did not use dill and added some canned plum tomatoes which I crushed up as another reviewer does. I used an unrefined extra virgin olive oil & served them warm as is and another time at room temperature with Balkan (thick) yogurt with sea salt and lemon juice stired in. I would make this the same way often.
These turned out awesome. Like Chef Flower, I added about 12 oz of canned diced tomatoes (and the juice) on step three instead of water and omitted the dill, but used cinnamon (about 1/2 tsp.). I used Meyer lemons from my garden. I was told these taste "just like my greek grandmothers recipe" and "Ï€Î¿Î»Ï… ÎºÎ±Î»Î±!"