Cookbook:Stuffed Grape Leaves

Grape leaves (stuffed), (Arabic: ورق دوالي); (Hebrew: עלי גפן ממולאים), are an appetizer popular in Middle Eastern countries, including Turkey and Persia, where it is usually eaten with stuffed rice that has been seasoned with a multitude of spices.

Ingredients

 * Batch of thin, freshly-picked grape leaves (choose only the thinnest leaves)
 * 1 kg uncooked rice, rinsed
 * Turmeric
 * Black pepper
 * 2 tsp salt
 * Dried mint leaves
 * 1 cup raisins
 * Fresh dill, finely chopped
 * Parsley
 * Green onions (scallions)
 * Cooking oil
 * 2 lemon

Procedure

 * 1) Soak leaves in boiling hot water to soften, about 15 minutes.
 * 2) Combine the rice, turmeric, pepper, salt, mint, raisins, dill, parsley and green onions.
 * 3) Place some of the rice mixture on a leaf, close to one end. Fold the three smaller ends of the leaf over the filling, then roll up the remainder like a sleeping bag or mat. Repeat with remaining rice and leaves.
 * 4) Place stuffed leaves in pot with a little water, oil, and lemon juice—the liquid should just barely cover the stuffed leaves.
 * 5) Cover pot with lid. First bring to a boil, then lower heat.
 * 6) Cook over low heat until the rice is cooked.
 * 7) Place sliced lemon on top of stuffed grape leaves for added flavour, and serve.

Notes, tips, and variations

 * Arabs have a practice to place the fatty tail of a sheep on top of the grape leaves while cooking, so that the melted fat is absorbed in the rice and leaves; in this manner it imparts its good flavour.