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Stuffed Grape Leaves




Source of Recipe


internet






List of Ingredients



• 8 oz preserved grape leaves
  
• 1 onion, finely chopped
  
• 1/2 bunch scallions, trimmed and finely chopped
  
• 1/4 cup fresh chopped parsley
  
• 10 large mint sprigs, chopped
  
• finely grated zest of 1 lemon
  
• 1/2 tsp crushed dried chiles
  
• 1 1/2 tsp fennel seeds, crushed
  
• scan 1 cup long-grain rice
  
• 1/2 cup olive oil
  
• 2/3 cup plain yogurt
  
• 2 garlic cloves, crushed
  
• salt
  
• lemon wedges and mint leaves, to garnish
  






Instructions



1. Rinse grape leaves in cold water. Put in a bowl, cover with boiling water and let stand for 10 minutes. Drain thoroughly.
   
2. Combine onion, scallions, parsley, mint, lemon, chiles, fennel, rice and 1 1/2 T of the olive oil. Mix thoroughly and season with salt.
   
3. Place a grape leaf, veined side up, on a work surface and cut off any stem. Place a heaping teaspoonful of the rice mixture near the stem end of the leaf.
   
4. Fold the stem end of the leaf over the rice filling, then fold over the sides and carefully roll up into a neat cigar shape.
   
5. Repeat with the remaining filling to make about 28 stuffed grape leaves. If some of them are too small, patch two together to make leaves that are the same size as the others.
   
6. Place any remaining leaves in the bottom of a large, heavy saucepan. Pack the stuffed leaves in a single layer in the pan. Spoon on the remaining olive oil and add 1 1/4 cups of boiling water.
   
7. Cover the leaves with a small plate to keep them submerged in the water. Cover the pan and cook over very low heat for 45 minutes.
   
8. Combine the yogurt and the garlic and place in a small serving dish. Transfer the stuffed leaves to a serving plate and garnish with lemon wedges and mint, if desired. Serve with the garlic yogurt.