Stuffed Grape Leaves with Lemon and Herbs
Stuffed grape leaves are a classic dish from the Mediterranean and Middle East. They're made with fresh or canned grape leaves, which are blanched in boiling water to soften them. The leaves are then filled with a mixture of cooked rice, chopped onion, tomatoes, parsley, mint, olive oil, and lemon juice. The stuffed grape leaves are then rolled up and simmered in a saucepan until they're tender and the filling is cooked through. Stuffed grape leaves can be served warm or at room temperature. They're a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish.
Stuffed grape leaves have a long and storied history. They're believed to have originated in the Middle East, where they've been enjoyed for centuries. The dish was likely brought to Europe by Arab traders in the Middle Ages, and it quickly became popular in countries like Greece, Turkey, and Italy. Today, stuffed grape leaves are a staple of Mediterranean cuisine. They're enjoyed by people of all ages and cultures. The dish is often served at special occasions, such as weddings and holidays.
Stuffed Grape Leaves with Lemon and Herbs Stuffed Grape Leaves with Lemon and Herbs Stuffed Grape Leaves with Lemon and Herbs Stuffed Grape Leaves with Lemon and Herbs
Prep time: 30 | Cook time: 30 | Serves: 4
Ingredients
  • 1 cup grape leaves, fresh or canned
  • 1 cup cooked rice
  • 1/2 cup chopped onion
  • 1/2 cup chopped tomatoes
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
Instructions
  1. If using fresh grape leaves, blanch them in boiling water for 1 minute. Drain and set aside.
  2. In a large bowl, combine the rice, onion, tomatoes, parsley, mint, olive oil, and lemon juice. Season with salt and pepper to taste.
  3. Place a grape leaf on a flat surface. Add a spoonful of the filling to the center of the leaf.
  4. Fold the bottom of the leaf over the filling.
  5. Fold the sides of the leaf over the filling.
  6. Roll up the leaf tightly.
  7. Repeat with the remaining grape leaves and filling.
  8. Place the stuffed grape leaves in a saucepan. Add enough water or vegetable broth to cover the leaves.
  9. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the leaves are tender and the filling is cooked through.
  10. Serve warm or at room temperature.
Why It Works
  • Blanching the grape leaves makes them soft and pliable, so they're easy to roll up.
  • The filling is made with cooked rice, which absorbs the flavors of the other ingredients.
  • The chopped onion, tomatoes, parsley, and mint add flavor and texture to the filling.
  • The olive oil and lemon juice add moisture and brightness to the filling.
  • Simmering the stuffed grape leaves in a saucepan until they're tender ensures that the filling is cooked through.