Large Grape Leaves Recipe
Hand rolled grape leaves from the vine; stuffed with rice, tomatoes and spices. Served with labneh for dipping. Large (65 pieces)
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Ingredients
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Grape Leaves
Filling
Labneh
Method
Preparation of Filling
- 1
Rinse Rice
Rinse the long-grain rice under cold water until the water runs clear. This removes excess starch.
- 2
Mix Filling
In a large bowl, combine the rinsed rice, diced tomatoes, chopped onion, parsley, dill, olive oil, salt, black pepper, cinnamon, and lemon juice. Mix well until all ingredients are evenly incorporated.
- 3
Soak Filling
Add the water to the mixture and stir to combine. Let the filling sit for about 30 minutes to allow the rice to soak up some flavors.
Preparing Grape Leaves
- 4
Blanch Grape Leaves
Bring a large pot of water to a boil. Blanch grape leaves for 2-3 minutes until they are tender. Remove and drain.
- 5
Roll Grape Leaves
Lay a grape leaf, vein side up, on a flat surface. Place about 1 tablespoon of the filling at the base of the leaf. Fold the sides over the filling and roll it up tightly from the base to the tip. Repeat with the remaining leaves and filling.
Cooking the Grape Leaves
- 6
Arrange Grape Leaves
In a large pot, layer any leftover grape leaves on the bottom to prevent sticking. Arrange the rolled grape leaves seam side down in the pot, packing them tightly.
- 7
Cook Grape Leaves
Add enough water to cover the grape leaves by about an inch. Place a plate on top to keep them submerged. Bring to a boil, then reduce to a simmer and cook for 45-60 minutes until the rice is tender.
Preparing Labneh
- 8
Prepare Labneh
In a small bowl, mix the labneh with olive oil and zaatar (if using) for added flavor.