חיפוש

Stuffed Vine Leaves

Serves 5 people

Ingredients:

250g vine leaves

1 cup round basmati rice

1.5 cups Bulgur wheat

20g chopped fresh dill

20g chopped fresh coriander

20g chopped parsley

1 chopped white onion

1 purple onion sliced

1 garlic flower chopped

3 peeled and chopped tomatoes

1 tomato cut into slices

2 squeezed lemons

1 green chili pepper (optional)

Seasoning: 1 tsp of each spice: salt, cumin, cinnamon, bharat, ground pepper, red paprika, nutmeg, ground coriander, ground yellow curry

2 tsp vinegar

Olive oil

Vegetable oil (canola/corn/sunflower)

Preparation method:

The order of operations: the vine leaves preparations,the filling mixture, filling and cooking the vine leaves.

The vine leaves

  1. Cut the vine leaves stalks.

  2. Rinse the vine leaves in cold water.

  3. Place the vine leaves on top of each other according to the size (from the largest leaf to the smallest).

  4. Grab all the leaves with a skewer stick and place in a medium saucepan or a bowl.

  5. Cover the vine leaves with water, add two tsps of vinegar and a pinch of salt.

  6. Soak for 15 min and then rinse the vine leaves in cold water.

  7. While the vine leaves are soaked, prepare the filling mixture (see preparation instructions below).

  8. After rinsing the vine leaves for the second time, boil water in a medium saucepan with a teaspoon of frying oil.

  9. Add the leaves and cook for about 5 minutes.

  10. Rinse the leaves for the third time in cold water.

  11. place the vine leaves on a pre-cleaned work surface.

  12. Remove the skewer from the leaves, separate and place each leaf on the work surface.

  13. Fill the vine leaves (see below: Filling and cooking the vine leaves).

Filling mixture:

  1. Rinse the rice and bulgur in cold water

  2. Peel and chop the tomatoes

  3. Chop dill, parsley and coriander

  4. Chop the white onion and the garlic cloves

  5. In a large bowl combine rice, bulgur, vegetables and herbs, then, stir well.

  6. Season with a tsp of each spice: salt, cumin, cinnamon, bharat, ground pepper, red paprika, nutmeg, ground coriander, ground yellow curry

  7. Add a tbsp of olive oil and 2 tbsps of vegetable oil (canola/corn/sunflower)*

Filling and cooking the vine leaves

  1. Place a tsp of the filling on the lower end of the leaf.

  2. Fold from bottom to top and cover the mixture.

  3. Fold twice then close both left and right ends and continue to fold until fully tightened.

  4. Set aside the stuffed leaf and repeat the filling with all the leaves.

  5. Slice the purple onion and tomato.

  6. Arrange the onion and tomato slices in the bottom of a medium saucepan.

  7. Arrange the vine leaves above the onion and tomato slices.

  8. Optional: Chop the head of the green chili pepper, empty the seeds and fill with the mixture then center above the vine leaves.

  9. Add lukewarm water. Pay attention not to cover the leaves.The water should peek from the leaves and not cover them.