Stuffed Grapevine Leaves

14 ingredients
9 steps

Ingredients

  • 4 medium onions, finely chopped
  • 1 tsp. salt
  • 2/3 c. raw rice
  • 3/4 c. olive oil
  • 1 tsp. mint, chopped
  • 1 tsp. fresh dill, chopped
  • 1/2 c. parsley, chopped (reserve stalks)
  • 3 large bunches scallions with green, chopped
  • salt and pepper
  • juice of 1 lemon
  • 12 oz. jar grapevine leaves
  • parsley stalks
  • 1 c. boiling water
  • additional lemon juice

Directions

  1. 1
    Steam onions over very low heat with 1 teaspoon of salt, stirring occasionally, for 5 to 10 minutes.
  2. 2
    Remove from heat.
  3. 3
    Add rice and 1/2 cup of the olive oil and mix.
  4. 4
    Add herbs and vegetables and mix.
  5. 5
    Add salt and pepper and half the lemon juice. Wash grapevine leaves thoroughly to remove all brine.
  6. 6
    Separate leaves carefully.
  7. 7
    Remove thick stem portions.
  8. 8
    Cut large leaves in half.
  9. 9
    Place 1 tablespoonful filling on underside of leaf. Starting at base, fold over and fold in sides, rolling tightly toward point.

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