We sautéed white onions in olive oil and combined it with medium grain rice. The stuffing in these little grape leaf bundles is tangy from the lemon juice, a crunch from the toasted pine nuts and a sweetness from the dried currants. We like to eat these vegetarian Greek stuffed grape leaves cold with olive oil, lemon wedges, and a yogurt dip. The Stuffing for Greek Stuffed Grape Leaves In the past, we have folded several layers of parchment paper as a cushion. We placed the diffuser inside the braiser and covered it with a thin layer of leaves. We used a stove-top heat diffuser in our recipe. The idea is to keep the rolls of stuffed grape leaves directly off the bottom of the pot. Here are a few suggestions that can substitute for that thick leaf layer: Don’t want to dedicate those precious leaves for the cushion layer? No problem. ![]() Use the reserved torn, small and unusable leaves to line the cooking pot, plus enough extra leaves to make a layer. Most of our blog readers will probably be relying on the jar of preserved grape leaves. Make a layer of leaves on the bottom of a Dutch oven, French braiser or a heavy bottomed pot. If you are using fresh grape leaves, I imagine you will have enough leaves available. To prevent the bottom layer from burning, add a layer of grape leaves which will serve as a cushion. The stuffed grape leaves will need to simmer in the broth for one hour. Preparing the Pot for Stuffed Grape Leaves Pour yourself a glass of wine, be patient and persevere! Filling of rice, currants, mint, onions, dill, lemon juice and pine nuts. I have to tell you….separating the leaves has to be the most time-consuming part of this entire recipe. The amount of filling in each dolma will depend on the size of the leaf. The leaves will not all be the same size, varying from very small to large. When separating the drained leaves, set aside any torn or small unusable leaves for lining the cooking pot. Place the leaves on layers of paper towels to drain. The leaves are tender and will tear if not careful. Then a dousing in cold water to separate them. Give them a two-minute blanch in hot water to loosen them up and rinse off the salty brine. Preserved grape leaves are delicate and need a little TLC. If your jar of grape leaves has the stems left on, use your kitchen scissors to snip them off. Some manufacturers will pack the leaves with short stems attached. Not all preserved grape leaves are the same though. ![]() Preserved grape leaves are packed in a jar of salty brine. We are not that fortunate and have resorted to a jar of preserved grape leaves. Nothing beats freshly picked! They will need to be washed and blanched in boiling water for several minutes before using. If you have access to freshly picked grape leaves that will be wonderful.
0 Comments
Leave a Reply. |