Stuffed Grape Leaves with Olive Oil

Stuffed grape leaves with olive oil is one of the timeless recipes and most favorite dishes of the feasts that can be eaten anytime of the day.

If you spare time to learn the basic tricks and flavor secrets, you can prepare delicious stuffed grape leaves with olive oil and share them with your loved ones.

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Serving Size: 4 people Preparation Time: 40 minutes Cooking Time: 45 minutes

Ingredients: 300 gr grape leaf 1 lemon 4 tablespoon of olive oil 1 glass of hot water For cooking base: 6 tablespoon of olive oil 3 medium sized onion 1,5 glass of rice 1 glass of hot water 1 tablespoon of pine nut 1 tablespoon of black currant 1 teaspoon of black pepper 1 teaspoon of pimento 1/2 teaspoon of cinnamon 1 cube-sugar 1 teaspoon of salt

Tip: If possible; try to use fresh vine leaves with few trecheas that are collected in the regular season. If you are using salted vine leaves, rinse them in plenty of water to let their salt go. Before using them, boil them for 2-3 minutes, then rinse. When wrapping the leaves, make sure they are as small and tight as possible. For the removal of sand of black currant; use plenty of water and then rinse. Cooking Suggestion: If you put a porcelain plate over the cooking pot while cooking, it helps your food to be cooked properly. Service Suggestion: Serve with lemon slices, dill and yogurt.

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Alp Tuncer

Method:

1. To prepare he cooking base of the stuffed grape leaves; mince the onions as small cubes. Heat the olive oil in a cooking pot with a large base. Start roasting on medium heat until onions becomes tender.

2. Keep the rice in cool water for 5 minutes. Then wash it with plenty of water and drain the excess water. Add the rice to the cooking pot with the onions and go on roasting on medium heat until the rice gets a transparent appearance.

3. Then add pine nuts, black currants, black pepper, pimento, cinnamon, salt, and sugar cube to the pot. Add hot water and cook the cooking base for 5 minutes on low heat and then remove from the cooker.

4. Put the vine leaves on a serving plate by placing the veined portions of the leaves looking towards you. Put the cooking base prepared into the middle of each leaf.

5. Wrap all the leaves tightly by taking the edge portions, moving from outside to the inner end.

6. Cover the bottom of the cooking pot with several grapevine leaves. Place the wrapped leaves you have prepared, sequentially, side by side. Slice the lemons in circle shape and then put them over the stuffed grape leaves.

7. Pour some hot water and olive oil over the leaves gently. In order to keep them tight and prevent from unwrapping during the cooking process; put a flat serving plate over them.

8. Cook them on low heat for about 35 minutes. You serve them warm or cold. Share them with your loved ones.

This recipe is taken from yemek.com.