Tuesday, August 11, 2009


  • 50-60 fresh or packaged grape leaves, blanched
  • 1/2 cup of olive oil
  • 4 green onions, finely chopped
  • 1 cup of long grain rice
  • juice of 1 lemon
  • 2 tablespoons of finely chopped fresh dill
  • 2 tablespoons of finely chopped fresh mint
  • 2 tablespoons of finely chopped fresh parsley
  • 1-2 teaspoons of sea salt
  • 1/2 teaspoon of freshly ground pepper
  • 1/2 cup of water
  • 1/3 cup of olive oil
  • 3-4 cups of water

If the grape leaves have already been blanched, simply rinse and set in a colander to drain. If they are fresh, wash well and soak in hot salted water for 5 minutes, then drain.

Heat 1/2 cup of olive oil over medium heat, and sauté the onion until soft. Add rice, half the lemon juice, herbs, salt, pepper, and 1/2 cup of water, increase heat and bring to a boil. Boil for 2 minutes and turn off heat.

Allow the filling to sit for 5-10 minutes.

Place one teaspoon of filling at the stem end of a grape leaf and roll. Continue until filling has been used. (If any of the leaves are very small, use two for each roll.)

Line the bottom of a pot with unused or broken grape leaves and place the rolls, seam side down, in the pot in layers. Add 1/3 cup of olive oil and the 3-4 cups of water (enough to reach the top of the rolls). Place a plate on top of the rolls to hold them securely while cooking and bring to a full boil. Cook for 20 minutes or until only the sauce remains.

Add the remaining lemon juice and shake the pot gently.

Remove from heat and set aside to cool.

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