Stuffed Grape Leaves
- Level: Intermediate
- Yield: 20 to 24 rolls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 108
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 14
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 158
- Total: 8 hr
- Prep: 30 min
- Inactive: 6 hr
- Cook: 1 hr 30 min
Ingredients
2 large onions, finely chopped
1/2 cup olive oil
1 head garlic
1 tomato, chopped
1 cup lemon juice
1 tablespoon tomato paste
Kosher salt
Freshly ground black pepper
1 cup white rice
1/4 cup chopped dill
1 (16-ounce) jar grape leaves
Directions
- Put the onions and oil in a skillet and cook over medium heat until the onions are soft and translucent, about 10 minutes. While the onions cook, peel the garlic cloves and mash them to a paste in a mortar and pestle. Add this to the pan along with the tomato, lemon juice, tomato paste, and salt and pepper to taste. Cook for another 5 minutes. Stir in the rice. Remove the pan from the heat and stir in the dill. Set aside to cool to room temperature, then refrigerate.
- While this is cooling, drain the grape leaves and carefully pull them apart. Put them into a bowl and cover them with cold water. Let them soak until you are ready to roll.
- Heat the oven to 350 degrees F.
- Place a grape leaf on your work surface, shiny side down. Add 1 tablespoon of the rice mixture to the middle of the grape leaf. Fold the sides over the rice and roll the leaf into a small log shape, about the size of George's thumb. Repeat with the remaining rice, placing the stuffed leaves into a 9 by 9-inch baking dish. When the dish is full, cover the stuffed leaves with several layers of flat grape leaves and pour in 1 cup of water. Cover and bake for 1 hour. Let cool to room temperature and refrigerate. Serve cool.