Grape Leaves Recipe
stuffed with egyptian rice, tomato, parsley, onion, mint, served with tzatziki
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Ingredients
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Grape Leaves Filling
Grape Leaves
Tzatziki Sauce
Method
Preparing the Filling
- 1
Cook the Rice
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the Egyptian rice and toast for 2 minutes, stirring frequently. Add 2 cups of water, bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until rice is cooked and water is absorbed.
- 2
Mix the Filling
In a large mixing bowl, combine the cooked rice, diced tomato, chopped parsley, finely chopped onion, chopped mint, remaining olive oil, salt, and black pepper. Mix well until all ingredients are thoroughly combined.
Stuffing the Grape Leaves
- 3
Prepare Grape Leaves
If using jarred 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 tender, then cool in cold water.
- 4
Stuff the Leaves
Lay a grape leaf flat on a clean surface, with the stem end facing you. Place about 1 tablespoon of the filling at the base of the leaf. Fold the sides over the filling and roll tightly away from you, similar to a burrito. Repeat until all filling is used.
Cooking the Grape Leaves
- 5
Prepare for Cooking
In a large pot, arrange the stuffed grape leaves seam side down. If there are any leftover grape leaves, place them on top to prevent the rolls from unrolling during cooking.
- 6
Cook the Grape Leaves
Add enough water to the pot to cover the grape leaves. Place a plate on top to keep them submerged. Bring to a simmer over medium heat, then cover and cook for 30-40 minutes until tender.
