Serves 5 people
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
Vegetable oil (canola/corn/sunflower)
The order of operations: the vine leaves preparations,the filling mixture, filling and cooking the vine leaves.
The vine leaves
Cut the vine leaves stalks.
Rinse the vine leaves in cold water.
Place the vine leaves on top of each other according to the size (from the largest leaf to the smallest).
Grab all the leaves with a skewer stick and place in a medium saucepan or a bowl.
Cover the vine leaves with water, add two tsps of vinegar and a pinch of salt.
Soak for 15 min and then rinse the vine leaves in cold water.
While the vine leaves are soaked, prepare the filling mixture (see preparation instructions below).
After rinsing the vine leaves for the second time, boil water in a medium saucepan with a teaspoon of frying oil.
Add the leaves and cook for about 5 minutes.
Rinse the leaves for the third time in cold water.
place the vine leaves on a pre-cleaned work surface.
Remove the skewer from the leaves, separate and place each leaf on the work surface.
Fill the vine leaves (see below: Filling and cooking the vine leaves).
Rinse the rice and bulgur in cold water
Peel and chop the tomatoes
Chop dill, parsley and coriander
Chop the white onion and the garlic cloves
In a large bowl combine rice, bulgur, vegetables and herbs, then, stir well.
Season with a tsp of each spice: salt, cumin, cinnamon, bharat, ground pepper, red paprika, nutmeg, ground coriander, ground yellow curry
Add a tbsp of olive oil and 2 tbsps of vegetable oil (canola/corn/sunflower)*
Filling and cooking the vine leaves
Place a tsp of the filling on the lower end of the leaf.
Fold from bottom to top and cover the mixture.
Fold twice then close both left and right ends and continue to fold until fully tightened.
Set aside the stuffed leaf and repeat the filling with all the leaves.
Slice the purple onion and tomato.
Arrange the onion and tomato slices in the bottom of a medium saucepan.
Arrange the vine leaves above the onion and tomato slices.
Optional: Chop the head of the green chili pepper, empty the seeds and fill with the mixture then center above the vine leaves.
Add lukewarm water. Pay attention not to cover the leaves.The water should peek from the leaves and not cover them.
Sprinkle olive oil around the frying pan (2 full rounds) **.
Add lemon juice.
Sprinkle a teaspoon of salt and cook over medium heat until boiling.
Lower the heat and cook for an hour.
Serving: Arrange the stuffed vine leaves on a plate or tray, serve with a vegetable salad or yogurt. It is recommended to decorate with lemon slices. Squeeze a little lemon over the dish.
* Mixing olive and vegetable oils while preparing the filling softens the rice and allows a better taste of all ingredients.
** Why sprinkle olive oil above the stuffed vine leaves? The oil releases steam and the water does not dry out, thus allowing cooking without evaporation of the water