Main
Stuffed Grape Leaves (Lebanon)
- Preparation time
- 1 h
- Servings
- serves 4
Ingredients
serves 4
- Grape leaf — to buy30 leaves
- Rice — to buy200 g
- Onion — to buy1
- Parsley — to buy1 bunch
- Fresh mint — to buy1 bunch
- Lemon — to buy2
- Olive oil — to buy4 tbsp
- Salt — to buya pinch
Preparation
If using brined grape leaves, rinse them in clean water to remove excess salt; if fresh, blanch them for 2 minutes in boiling water to soften.
Mix the raw rice with the finely chopped onion, parsley, mint, lemon juice and olive oil.
Place a small spoonful of filling in the centre of each leaf, vein side facing you, then fold in the sides and roll tightly, like a small tight cigar.
Arrange the rolls side by side, tightly packed, in a pot, cover with water and a splash of lemon, place a small plate on top to hold them in place, and simmer covered for 45 minutes over low heat.
Let cool slightly before serving, at room temperature or slightly warm, with yogurt on the side.