Grape Leaves Platter Recipe
Hand rolled grape leaves from the vine; stuffed with rice, tomatoes and spices. Served with labneh for dipping.
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Ingredients
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Grape Leaves Filling
Labneh
Method
Preparing the Grape Leaves Filling
- 1
Cook the Rice
Rinse the rice under cold water until the water runs clear. In a pot, combine the rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the water is absorbed and the rice is tender. Remove from heat and let cool.
- 2
Prepare the Filling
In a large bowl, mix the cooled rice, diced tomatoes, finely chopped onion, parsley, mint, olive oil, salt, black pepper, cinnamon, and lemon juice. Stir until well combined.
Rolling the Grape Leaves
- 3
Prepare the Grape Leaves
If using preserved grape leaves, rinse them under cold water to remove excess brine. If using fresh leaves, blanch them in boiling water for 2-3 minutes until softened, then drain.
- 4
Roll the Grape Leaves
Place a grape leaf, vein side up, on a flat surface. Add a tablespoon of filling near the stem end. Fold the sides over the filling and roll tightly from the stem end to the tip. Repeat with the remaining grape leaves and filling.
Cooking the Grape Leaves
- 5
Cook the Stuffed Grape Leaves
In a large pot, place a layer of leftover grape leaves or a plate to prevent sticking. Arrange the rolled grape leaves seam side down in the pot. Add enough water to cover the leaves, and drizzle with a tablespoon of olive oil. Cover and simmer on low heat for about 45 minutes, or until the leaves are tender.
Preparing the Labneh
- 6
Make the Labneh
In a bowl, mix the plain yogurt with salt. Transfer to a cheesecloth-lined sieve and let drain in the refrigerator for at least 4 hours, or overnight for a thicker consistency.
- 7
Serve
Once the labneh is ready, drizzle with olive oil and sprinkle with za'atar if using. Serve alongside the stuffed grape leaves.
