Ingredients Jump to Instructions ↓

  1. 50 -60 grape leaves (fresh or packaged, blanched)

  2. 1/2 cup olive oil

  3. 4 green onions , finely chopped

  4. 1 cup long grain rice

  5. 2 tablespoons lemon juice (fresh squeezed)

  6. 2 tablespoons dill (finely chopped fresh)

  7. 2 tablespoons mint (finely chopped fresh)

  8. 2 tablespoons parsley (finely chopped fresh)

  9. 1 -2 teaspoon sea salt

  10. 1/2 teaspoon fresh ground pepper

  11. 1/2 cup water

  12. 1/3 cup olive oil

  13. 3 -4 cups water

Instructions Jump to Ingredients ↑

  1. the grape leaves have already been blanched, simply rinse and set in a colander to drain. If they are fresh, wash well and soak in hot salted water for 5 minutes, then drain.

  2. Heat 1/2 cup of olive oil over medium heat, and sauté the onion until soft.

  3. Add rice, half the lemon juice, herbs, salt, pepper, and 1/2 cup of water, increase heat and bring to a boil. Boil for 2 minutes and turn off heat.

  4. Allow the filling to sit for 5-10 minutes.

  5. Place one teaspoon of filling at the stem end of a grape leaf and roll. Continue until filling has been used. (If any of the leaves are very small, use two for each roll.)

  6. Line the bottom of a pot with unused or broken grape leaves and place the rolls, seam side down, in the pot in layers. Add 1/3 cup of olive oil and the 3-4 cups of water (enough to reach the top of the rolls). Place a plate on top of the rolls to hold them securely while cooking and bring to a full boil. Cook for 20 minutes or until only the sauce remains.


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