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YAPRAK - Stuffed Grape Leaves

Jewish Food: The World at Table by Matthew Goodman

Stuffed grape leaves are enormously popular throughout Turkey, Greece, and the Middle East. When filled with ground beef or lamb, they are served hot; filled with rice, they are served cold and make a favorite Sabbath dish. (Yaprak is the Turkish word for leaf, which is also the derivation of the name prakkes, as stuffed cabbage is known in the Ukraine.)
I've adapted this recipe from one made by Jenny Edelstein of Miami, who was born in Havana and came to the United States in 1963; like many of the Jews of Cuba, her family has Turkish roots. These stuffed grape leaves taste even better when eaten the day after they are made.



    · 8 ounces brine-packed grape leaves

    · 1 cup long-grain white rice
    · 2 tablespoons olive oil
    · 3 onions, chopped
    · 2 tablespoons chopped fresh mint
    · 2 tablespoons chopped fresh flat-leaf parsley
    · Salt
    · Freshly ground black pepper

    · 1/2 cup olive oil
    · 1/2 cup water
    · Juice of 2 lemons
    · Juice of 2 limes


1. Drain the grape leaves, rinse well, and pat dry.

2. For the filling: Place the rice in a bowl of cold water. Soak for 30 minutes. Drain.

3. Heat the oil in a large skillet over medium-low heat. Add the onions and cook, stirring often, until soft and lightly colored. Add the rice and cook, stirring often, for 5 minutes. Place in a medium bowl and combine with the mint and parsley. Season with salt and pepper. Set aside and let cool.

4. Place a grape leaf, shiny side down and with the stem end facing you, on a clean surface. Place about 2 teaspoons of the filling near the stem end. Fold this end up and over the filling, then pinch in the two sides toward the center and loosely roll up the leaf like a cigar, tucking in any wide parts of the leaf and loose ends. (Do not roll the leaf too tightly, because the rice expands somewhat during cooking.) Repeat until all of the filling has been used.

5. Line a Dutch oven or other large, heavy pot with the remaining loose grape leaves. Pack the stuffed grape leaves, seam sides down, in one layer over the bottom of the pot, then place any remaining stuffed leaves in a second layer on top.

6. For the cooking liquid: In a medium bowl, whisk together the oil, water, lemon juice, and lime juice.

7. Pour the cooking liquid over the stuffed grape leaves. Cover and bring to a boil over medium-high heat. Lower the heat and simmer gently, covered, until the filling is fully cooked, about 45 minutes. Let the stuffed leaves cool in the pan, then transfer them to a large serving platter. Serve at room temperature.

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  Vegetable Appetizers pg 2   |   Garbanzo Tabbouleh   |   Glazed Edamame Beans   |   Green Beans with Basil Dip   |   Grape Leaves, Lemony Stuffed   |   Grape Leaves, Stuffed   |   Grape Leaves, Stuffed (Dolmathes)   |   Grape Leaves, Stuffed (Yaprak)   |   Grilled Roasted Garlic   |   Italian Rice Fritters   |   Jalapenos, Baked Jalapeno Poppers   |   Jalapenos, Grilled Pepper Poppers   |   Jalapeno Poppers (Gluten Free)   |   Lentils & Rice   |   Matbucha   |   Mung Bean Dumplings In Ginger Sauce   |   MUSHROOM APPETIZERS >>>   |   Okra, Stuffed with Coriander   |   Okra Fritters   |   ONION APPETIZERS >>>   |   Pig Skins   |   Plantain, Roasted with Garlic Sauce   |   Poblano Chiles, 3 Cheese Stuffed   |   Potatoes, Baked Pomme Frites   |   Potato & Carmelized Onion Tarts   |   Potato, Cheddar Skins & Garlic Dip   |   Potato and Cheese Roll   |   Potato Latkes   |   Potato, Mini Latkes w/Pear Chutney   |   Potato, Mushroom & Dried Plum Torta   |   Potato Pancakes, Bacon & Chive   |   Potato Pancakes, Korean   |   Potato Party Pancakes   |   Potato Planks, Grilled  |   Potato Skewers, Rosemary   |   Potato Skins w/Sun Dried Tomatoes   |   Potato, Spiced Potato Dumplings   |   Potato Walnut Cakes   |   Pumpkin, Cored Pumpkin   |   Pumpkin Fritters, South African   |   Pumpkin Ravioli  
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