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Stuffed Grape Leaves (Greek)

Source of Recipe

dawn_dodge (EDC) 9/9/1999


Recipe Introduction

This is a quick and easy version of the Greek recipe for Stuffed Grape Leaves. I am not really fond of the bitter taste of the grape leaves, so I have make these in seeded green and red peppers instead. They are very good and also look pretty when served on a bed of cooked rice. Enjoy!

List of Ingredients

1 jar prepared grape leaves (avail. in most gourmet sections
of large grocery stores)
2 medium onions
2 cups rice (uncooked)
olive oil
leftover chicken, meat, etc.(optional)
2 T salt
¼ t black pepper
cumin (optional)*

*I add about ¼ tsp. of cumin to this recipe


Recipe

Peel and finely mince onions and add to minced leftover chicken or meat. Very thoroughly stir together 2 tablespoons olive oil, salt and pepper, uncooked rice, onion, and chicken/meat mixture.

Wash grape leaves and place shiny side down on cutting board. Spoon mixture onto leaves and shape into the size of a 3x1-inch-long roll. Leave 1/2 inch between the edge and the mixture at each end of the grape leaf. Fold in ends first, then roll the grape leaves tightly (this takes practice!).

Place any remaining grape leaves at the bottom of a stock pot. Carefully arrange the stuffed grape leaves into the pot, lightly dabbing the olive oil between the grape leaves. Add salt to water and carefully pour salted water into pot, covering leaves. Cover pot, and simmer over medium heat for about 30 minutes.