Grapeleaves Recipe

Name: Mediterranean Imports, Deli & Gastro Goods Grapeleaves Recipe
Cook time: 2 h
Total time: 2 h
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 30 unit fresh grape leaves (or jarred, rinsed); 1 cups long-grain rice, rinsed and drained; 0.25 cups fine bulgur (optional, for texture); 0.5 cups ground lamb (or beef, optional for non-vegetarian); 1 unit onion, very finely chopped; 0.5 cups fresh parsley, finely chopped; 0.25 cups fresh mint, finely chopped (or 1 tbsp dried); 2 tbs tomato paste; 2 tbs olive oil (for filling); 2 tsp salt; 0.5 tsp black pepper; 0.25 tsp ground allspice (or cinnamon/pepper mix); 2 tbs pine nuts (optional); 3 cups water (for simmering); 0.5 cups lemon juice; 3 tbs olive oil (for pot); 4 unit lemon slices; 2 tbs fresh dill or additional parsley

Inspired by Mediterranean Imports, Deli & Gastro Goods

Time2h

Serves6

Make Grapeleaves Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Grape leaves and filling

30 unit fresh grape leaves (or jarred, rinsed)

1 cups long-grain rice, rinsed and drained

1/4 cups fine bulgur (optional, for texture)

1/2 cups ground lamb (or beef, optional for non-vegetarian)

1 unit onion, very finely chopped

1/2 cups fresh parsley, finely chopped

1/4 cups fresh mint, finely chopped (or 1 tbsp dried)

2 tbs tomato paste

2 tbs olive oil (for filling)

2 tsp Celtic sea salt

1/2 tsp black pepper

1/4 tsp ground allspice (or cinnamon/pepper mix)

2 tbs pine nuts (optional)

Cooking and assembly liquids

3 cups water (for simmering)

1/2 cups ReaLemon lemon juice

3 tbs olive oil (for pot)

Garnish (optional)

4 unit lemon slices

2 tbs fresh dill or additional parsley

Method

Preparation of leaves and filling

Prepare leaves

If using jarred grape leaves, rinse under cold water to remove brine and soak in warm water for 10 minutes; drain and pat dry. If using fresh leaves, blanch in boiling water for 1–2 minutes until pliable, then shock in ice water and drain. Trim any thick stems so leaves lay flat.

Make filling

In a bowl, combine the rinsed rice and bulgur (if using). Heat 2 tablespoons olive oil in a small skillet over medium heat; add pine nuts and toast briefly until golden, then add finely chopped onion and sauté until translucent, about 4–5 minutes. Add ground lamb (if using) and cook just until browned, breaking up pieces. Stir in tomato paste and cook 1 minute. Remove from heat and transfer contents to the bowl with rice. Add chopped parsley, chopped mint, 2 teaspoons salt, 1/2 teaspoon black pepper, 1/4 teaspoon allspice, and mix thoroughly.

Rolling and assembly

Trim and lay out

Select a grape leaf, vein-side up, stem end toward you. Place about 1 rounded tablespoon of filling (adjust depending on leaf size) near the stem end, leaving a 1/2 inch border on sides. Fold the sides over the filling, then roll from the stem end to the tip into a tight cylinder. Repeat until all filling is used. Reserve any unusually small or damaged leaves for lining the pot.

Line the pot

Choose a heavy-bottomed, wide pot. Drizzle 1 tablespoon olive oil over the bottom and place a layer of whole leaves (or vegetable slices) to prevent sticking. Arrange rolled grape leaves seam-side down in tight concentric circles or rows, packing them snugly. If you have leftover leaves, place them on top.

Cooking

Add liquids and cook

Mix 3 cups water with 1/2 cup lemon juice and 2 tablespoons olive oil; season with 1/2 teaspoon salt. Pour the liquid gently over the arranged rolls until just covered. Place a heatproof plate or small lid on top of the rolls to keep them submerged. Bring liquid to a gentle simmer over medium heat, then reduce to low, cover, and simmer for 45–60 minutes until rice is tender and leaves are soft. Check after 40 minutes; if liquid is nearly gone and rice isn't tender, add up to 1/2 cup additional hot water and continue cooking.

Rest

When cooked, remove pot from heat and let sit, covered, for 15 minutes to allow flavors to meld and liquid to be fully absorbed.

Serve

Carefully remove the plate and lift rolls out in groups to keep them intact. Arrange on a serving platter. Garnish with lemon slices and chopped dill or parsley. Serve warm or at room temperature with extra lemon wedges on the side.