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Appetizer RecipesVegetable Appetizers pg 2 >  Grape Leaves, Stuffed

 

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GRAPE LEAVES, STUFFED

 

Divine Kosher Cuisine: Catering to Family and Friends
by Rise' Routenberg, Barbara Wasser
Pareve
Yield 48 Rolls

 

Stuffed Grape Leaves Ingredients

• 6 tablespoons dried currants
• 3 tablespoons white wine
• 3/4 cup olive oil, divided
• 1½ cups finely diced onions
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1½ cups rice
• 2¼ cups water
• 9 tablespoons lemon juice, divided
• 6 tablespoons minced fresh parsley
• 1/4 cup pine nuts, lightly toasted
• 1½ tablespoons finely chopped fresh mint
• 2¼ teaspoons finely chopped fresh oregano
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1 16-ounce jar grape leaves
• 3 cups vegetable broth
 

Directions

1. Soak currants in wine 1 hour Remove currants with slotted spoon, reserving currants and wine

2. Heat 6 tablespoons oil in large skillet and saute onions until soft.  Sprinkle with salt and pepper.

3. Add rice, water, 3 tablespoons ]uice and reserved wine. Cover, bring to boil, reduce heat and simmer 10 minutes Uncover skillet and cook until all remaining moisture evaporates

4. Add currants, parsley, pine nuts, mint, oregano, allspice and cinnamon for filling

5. Unfold grape leaves Rinse in cold and then hot water and drain.

6. Spread leaves shiny side down and cut off tough stems.

7. Spoon 2 teaspoons of filling on each leaf and roll like Meat Cabbage Rolls.

8. Heat remaining oil at low temperature in extra large skillet. Arrange rolls in skillet in concentric circles.

9. Mix broth with remaining juice and pour over rolls. Cover with plate and weight down with heavy cans Bring to boil, reduce heat and simmer 20 minutes or until leaves are tender.
 

 

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