Small Grape Leaves Recipe
Hand rolled grape leaves from the vine; stuffed with rice, tomatoes and spices. Served with labneh for dipping. Small (35 pieces)
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Ingredients
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Grape Leaves Filling
Labneh for Dipping
Method
Prepare the Filling
- 1
Cook the Rice
In a medium saucepan, combine 1 cup of long-grain rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and water is absorbed. Remove from heat and let it cool.
- 2
Prepare the Vegetables
While the rice is cooking, finely chop the onion and tomatoes, and chop the fresh parsley and mint.
- 3
Mix the Filling
In a large mixing bowl, combine the cooked rice, chopped tomatoes, onion, parsley, mint, olive oil, salt, black pepper, cinnamon, and lemon juice. Mix well until all ingredients are evenly combined.
Prepare the Grape Leaves
- 4
Rinse the Grape Leaves
If using jarred grape leaves, rinse them under cold water to remove excess brine. If using fresh grape leaves, blanch them in boiling water for 1-2 minutes to soften.
- 5
Rolling the Grape Leaves
Lay a grape leaf flat on a clean surface with the stem end facing you. Place about 1 tablespoon of filling at the base of the leaf. Fold the sides over the filling and then roll it tightly from the base to the tip. Repeat for all grape leaves.
Cook the Grape Leaves
- 6
Prepare the Labneh
- 7
Serve the Labneh
In a small bowl, combine the labneh with a drizzle of olive oil and sprinkle with za'atar if desired. Mix well and set aside for dipping.