It was a cold and rainy summer, so the grape vine was growing like a complete nutter… the way grape vines apparently do. I cut it down and thought the leaves looked super yummy, so I googled and lo. Turns out it is SUPER easy to make stuffed grape leaves.
You take about 70 good sized fresh leafs (remove stems) and blanch them briefly in boiling water till the colour turns. I did a few at a time so’s I could fish them out before they were boiled to bits.
Then it was time for the stuffing:
- 4 dl of uncooked rice – that’s probably about two cups for you cup-people. I soaked mine while blanching leafs.
- 4 dl of minced/ground lamb, (or other meat or vegan replacement)
- 1 can/half a bottle of tomato.
- 1 onion, chopped finely
- A good handful of the best herbs the garden can provide (mint according to recipe… but anything you fancy), also chopped finely
- half a chili… or more depending on how strong it is and how strongly you feel about it. chopped finely.
- salt and pepper.
Season the stuffing more than you’d think you should…
I guess the rice and the boiling ends up taking a lot of the taste.
Mix all ingredients well in a bowl, and the stuffing can begin.
Prepare a pot by putting a few leaves in the bottom (they stick otherwise).
Then place a small finger sized roll of stuffing on a leaf, fold the sides and roll it over.
Place the stuffed leaves tight together in the pot. Put a few leaves between layers and a few leaves on top – to avoid stickage.
Cover it all with water, and place a plate with something heavy on top to keep everything under the water.
Boil at low for one hour, drain and serve.
Eat warm or cold, dip in yoghurt with garlic & salt or whatever takes your fancy.
They were delicious both warm, and cold the next day.
Urracá just went to bed. He’s not been feeling so well lately.