Grape leaves

Grape leaves

Grape leaves are a dish consisting of wrapped grape leaves and other plants stuffed with rice, vegetables, spices, sometimes meat, etc. The origin of this dish goes back to Turkey, where it was cooked during the Ottoman Empire by stuffing grape leaves with rice, spices, and minced meat. Vine leaves are stuffed with vegetables (such as carrots, zucchini, onions, potatoes, and peppers), rice, minced meat, seasonings, and spices, and cooked slowly over low heat to obtain an optimal cooking result. Grape leaves are considered one of the famous traditional dishes in Arab and Middle Eastern cuisine. They are distinguished by their delicious taste and attractive appearance, and are considered an ideal choice for special occasions and celebrations. Grape leaves contain dietary fiber and are an important source of omega fatty acids and antioxidant compounds, making them a healthy and delicious dish.

the components:

1 cup of rice (washed and drained)

Fresh grape leaves (about 20 leaves)

500 grams of minced beef

1 medium sized onion (chopped)

2 chopped tomatoes

2 tablespoons of olive oil

1 teaspoon grape leaf spices (such as cinnamon and oriental spices)

Salt and pepper to taste

Juice of one lemon

warm water

How to prepare:

In a large bowl, mix the washed rice with the ground beef, onions, tomatoes, oil, spices, seasoning, salt and pepper.

Chop fresh leaves ready for stuffing.

Place an amount of filling in the center of each grape leaf and wrap it tightly.

Place the rolled paper in the bottom of the cooking pot.

Add lemon juice and enough warm water to cover the rolled paper.

Cover the pot and leave it on low heat for 45 minutes to an hour, until the grape leaves are cooked and tender.

Serve stuffed grape leaves hot with yogurt or tomato sauce.