Stuffed Grape Leaves with Olive Oil | Leaf Rolls Recipe – Get the recipe: See description below
Ingredients
1 kg of Pickled Grape Leaves
600 g of Rice (3 +1/3 cups)
½ kg of Onion
1 clove of Garlic
½ bunch of Parsley
1 tablespoon of Tomato Paste (28 g)
1 tablespoon of Red pepper (Paprika) Paste (28 g)
2 tablespoons of Mint (8 g)
1 teaspoon of Powdered Red pepper (10 g)
1 teaspoon of Black pepper (10 g)
1 teaspoon of Salt (10 g)
1 cup of Olive oil (200 ml)
1 Lemon
Water
½ cup of Olive oil (100 ml)
Directions
1- Soak the pickled leaves in water for 5-6 hours. (to discharge excess salt)
2- Chop the onions and garlic in the food processor.
3- Put a saucepan over the stove, add the 1 cup olive oil, onion and washed rice in and stir fry nicely.
4- Keep on frying as you add the pastes and spices.
5- Turn the heat down and wait until it cools off. Then, add the finely chopped parsley.
6- Take the leaves out of the water and squeeze them nicely.
7- Lay one of the leaves on the kitchen (counter) top, table or a chopping board, with the stem pointing outside.
8- Put a teaspoon of the stuffing on the leaf.
9- Wrap tightly so as to cover the sides.
10- Once finished with all stuffing, spread some leaves at the bottom of the pot in which you will cook the stuffed leaves.
11- Line up the stuffed leaves tightly paying attention not to leave any space in between.
12- You can slice a lemon and add on the top or chuck some sour salt.
13- Add water and ½ cup of olive oil up to 1 cm above the stuffed leaves to cover them completely.
14- If you put a plate on the leaves in the pot, your stuffed leaves will be cook intact.
15- Cook on low heat for 1 hour.
Bon appetite…