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Recipe Collection

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Middle Eastern Stuffed Grape Leaves (Yaprak Dolmas)

Middle Eastern Stuffed Grape Leaves (Yaprak Dolmas) Related:   appetizer, gluten-free, pareve, vegan, vegetarian

Prep time: 60 min

Cook time: 60 min

Yield: 40 large or 60 small rolls

User Rating:
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Rating: 2.8/4 (5 votes cast)

Recipe courtesy of Rabbi Gil Marks

Roll grape leaves with friends and conversation rolls right along. I watched the tension melt away as hundreds of grape leaves piled up when a synagogue group assembled these together. They are fun to make and delicious to eat.

Ingredients

  • 3 tablespoons olive oil
  • 3 medium onions, chopped (about 1½ cups)
  • 2 to 3 cloves garlic, minced
  • 1½ cups long-grain rice
  • ½ cup pine nuts or pistachios, coarsely chopped
  • ½ cup dried currants or raisins
  • ¼ cup chopped fresh mint or flat-leaf parsley
  • 1¼ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cinnamon
  • 2½ cups chicken broth or water
  • 40 large or 60 small (1-pound jar) grape leaves
  • 2 cups chicken broth or water
  • ¼ cup fresh lemon juice
  • 3 whole garlic cloves
  • ¼ cup olive oil (optional)
  • 2 to 3 teaspoons sugar (optional)

Preparation

  • To make the filling, heat the oil in a large saucepan over medium heat. Add the onions and sauté and until soft and translucent, 5 to 10 minutes. Add the garlic and sauté for 1 minute. Add the rice and sauté until opaque, 3 to 5 minutes. Stir in the pine nuts, currants, mint or parsley, salt, pepper, allspice and cinnamon. Add the 2½ cups of broth and bring the mixture to a boil. Cover, reduce the heat to low and simmer until the liquid is absorbed, about 15 minutes. Let cool.
  • To assemble, unroll the grape leaves, rinse under cold water and soak in water to cover for 5 minutes. Drain and pat dry. Carefully cut off the stems. Place the leaves shiny side down and vein side up on a flat surface. On the large leaves place 1 tablespoon of filling and on the smaller leaves, place a heaping teaspoon of filling. Fold the sides over and, starting from the filling end, roll up the leaf to make a neat package.
  • Cover the bottom of a heavy pot or baking dish with any extra leaves. Arrange the rolled leaves, seam side down in layers in the pot. Mix the 2 cups of broth, lemon juice, garlic and, if desired, oil and/or sugar, and pour over the stuffed grape leaves to cover. Weigh down with a heavy plate.
  • Cover the pot and bring to a boil. Reduce the heat to low and simmer over a low heat or place in a 350-degree oven and bake until the leaves are tender, about 1 hour. Drain. Serve warm or at room temperature.

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