John Myers
Grape Leaves Filled with Spices
The perfect grape leaves filled with spices recipe with a picture and simple step-by-step instructions.
- 30 piece Grape leaves – stems cut off
- 100 g Rice parboiled
- 1 small Onion, finely chopped
- 60 g Pine nuts, lightly toasted
- 3 tbsp Raisins
- 1 tbsp Chopped mint
- 0,5 tsp Ground allspice
- 0,5 tsp Ground cinnamon
- 2 tsp Sumac
- Salt pepper
- 1 tbsp Lemon juice
- 2 tbsp Tomato paste
- Salt lemon 1/2 the size of a thumb
- 250 g Full fat yogurt – Greek style
- Olive oil
- Lemon wedges, mint
- Blanch the wine leaves in salted water – remove immediately. Drain and pat dry.
- Cover the rice with water and cook it just under cooked over a low heat for 10-1 Put in a sieve, drain and let cool.
- Heat 2 tablespoons of olive oil in a non-stick pan, sauté the finely chopped onion; Add the pine nuts. Add the raisins and all the herbs and spices. Mix in the rice. Season to taste with salt and pepper.
- Spread out the vine leaves and cover with 1 teaspoon or 1 tbsp of filling (depending on size) and roll up.
- Place all the rolls in the coated pan.
- Mix the tomato paste with lemon juice, 1 tbsp olive oil and a good 1/4 l water and pour over the rolls.
- Place a suitably sized plate on top and cover with a lid. Cook on low heat for about 1 hour until all the liquid has been absorbed.
- Lemon yoghurt: Chop the piece of salted lemon very small and mix with the yoghurt. Season with a little brine and olive oil.
- Serve with lemon wedges, mint and the lemon yogurt.
- I also tried pureed tomatoes with lemon juice instead of the tomato paste / lemon juice / water mixture. The result is visually not that attractive.
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