Aug 1, 2017

Greek style stuffed grape leaves


50 fresh grape leaves,
1 cup olive oil,
A bunch of dill, chopped.
2 cups of rice,
2 tbsp dried mint,
1/2 tbsp sea salt,
Juice of 2 lemons,
1 medium onion
50 gr. pine nuts.


1. Place the grape leaves in boiling water and boil for 4-5 minutes. Remove from water and set aside.

2.  Heat olive oil, cutted onions and pine nuts in a large skillet for 5 minutes.

3. Add washed rice, chopped dill, dried mint, salt and 1/2 cup hot water, stir for 3-4 minutes.

4. Add lemon juice, stir and remove from the heat.

5.  Place a leaf with the stem toward on a flat surface. Cut out the stem of the leaf.

6. Put a 1 dsp filling in the bottom center of the leaf. Roll the packet up toward the top point of the leaf.

7. Place the rolls in layers in the cooking pot.

8. Pour 1 cup hot water ( cover them by about 1 inch), remaining lemon juice and olive oil over the rolls.

9. Place a inverted heatproof plate on top of the rolls in order to keep them submerged in the water.

10. Cook for 30 minutes on medium heat until rolls are tender.

11. Remove from the heat.  Serve with lemon and fresh dill.


Featured Post

Raw Vegan Swedish Kanelbollar

Follow on Instagram

Follow on Twitter

Search This Blog