Recipe 2: The Vegetarian Stuffed Grape Leaves

One of my favorite appetizer!

This is the typical Lebanese recipe that I learned it from my mom!

I learned how to make it when I was 15 years old, because I was always asking my mom to make it for me and I didn’t realize how long it takes to make it. So, my mom taught me how to make it to help her out whenever I ask her to make it.

And once I start eating I can’t stop! You will understand what I mean once you have it.

There are many variations of the recipe from different countries, that you also might like, just google it and hopefully you will find your best recipe.

Step 1: Prepare the Ingredients

• 1 jar grape leaves about 60 in brine
• 2 cups short grain rice
• 1 large or two medium tomato
• 1 parsley 
• 1 green onions 
• 1/4 green pepper 
• 1 tablespoon minced garlic
• Salt, pepper, and Arabic seasons “ Baharat” (optional) to taste
• 1/4 cup olive oil + 1/2 cup (separated)
• 1 tomato paste
• 3/4 cup lemon juice

 (Calories: 33 kcal)

Step 2: Prepare the Mixture

1. Remove the grape leaves from the jar, and soak them in a large bowl of boiling hot water for a few minutes. Drain the grape leaves in a colander and stack them on a plate.
2. Put the tomatoes, parsley, green onions, green peppers, garlic with the salt, paper, Arabic seasons “Baharat” (optional), and tomato paste all in a mixer to make them finely chopped ans mixed together.
3. Combine the rice with the ingredient you just mixed and drizzle 1/4 cup of the olive oil over the mixture. Toss to combine well. (There’s no need to cook the rice)

Step 3: Roll the Stuffed Grape Leaves

1. To stuff and roll the grape leaves, lay a grape leaf flat on a cutting board, scoop out a heaping teaspoon of the rice mixture into the center of the grape leaf, and carefully fold in the sides and roll it like you would when making a wrap.
2. The trick is to roll it tightly enough so that it doesn’t unravel while cooking, but not too tightly since the rice needs room to expand as it cooks. Repeat until all the stuffing has been used. (It takes about an hour to roll 60 of them) 

Step 4: Cook the Stuffed Grape Leaves

1. Place all the wrapped grape leaves in a tray.
2. Line the bottom of a large pot and add large slices of tomatoes and seasons with salt and pepper. The potatoes at the bottom is used to buffer the grape leaves from burning at the bottom while it’s cooking.
3. Arrange the rolled grape leaves in rows, alternating directions, to completely cover the circumference of the pot. Make sure to tightly pack them in the pot to prevent them from floating up and unwrapping during cooking.
4.  (I like to add the seasons on top of each layer, drizzle some of the ½ olive oil, and repeat the layers.)
5. When you’ve filled the pot with all the grape leaves, add a lot of lemon juice, then place a plate upside down on top of the grape leaves in the pot. (This will hold down the grape leaves in place, and prevent floating while they are cooking).
6. For 2 cups of rice, add 5 cups of water. Then cover the pot and cook on medium heat for about 30 minutes or an hour, until most of the water is absorbed and the rice is cooked.

(Cooking time is depending on the type of pot used and the stove top heating). You can remove a grape leaf and check if the rice is cooked and the leaf is tender and juicy.

• Finally, remove from heat and let it cool uncovered. Transfer to a dish and enjoy warm or cold if you would wait for it to cool down.