Stuffed Grape Leaves
Lay out one grape leaf on a tray with the vein side up. Lay out 1 tablespoon of the rice mixture onto the bottom third of the grape leaf, spreading it into a
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jewishfoodsociety.org.
Cooking tools:
- Dutch oven
- Microplane
- Skillet
- Pot
- Plate
- Mixing bowl
- Baking sheet
- Stove
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Wooden spoon
Ingredients
- 50 preserved grape leaves
- 2 tomatoes sliced crosswise into ¼ inch slices
- 3 tablespoons olive oil
- 2 yellow onions, finely chopped
- 3 garlic cloves, finely chopped
- ¼ cup fresh mint leaves, finely chopped
- ¼ cup fresh parsley, finely chopped
- ¼ cup fresh dill, finely chopped
- ½ cup pine nuts
- 1 ½ teaspoons ground allspice (optional)
- 1 tablespoon kosher salt
- ½ teaspoon ground black pepper
- 1 ½ cups Jasmine rice
- Zest of 1 lemon
- Juice of 2 lemons
- ½ cup olive oil
- Juice of 1 lemon
- 1 teaspoon kosher salt
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