Entrees › Vegetarian Stuffed Grape Leaves

This recipe is a combination of Levantine, Turkish and Arabian Gulf ingredients used to make this new version.

• 1 jar grape leaves
• 4-5 large tomatoes, sliced

Stuffing

• 2 cups short-grain rice
• 1 large tomato, chopped
• 1 cup green onions, minced
• 6-8 cloves garlic, finely chopped
• ½ cup pine nuts
• ½ cup chick peas, crushed
• ½ cup fresh parsley, chopped
• ½ cup fresh mint, chopped
• ¼ tsp cinnamon
• ¼ tsp allspice
• 1-2 tsp salt
• pinch black pepper

1. Wash the rice and soak for 1hour
2. Rinse grape leaves in cold water
3. Mix stuffing
4. Oil the bottom of a Dutch oven and place inside half the sliced tomatoes and garlic
5. Lay leaves vein-up and place filling in center
6. NOTE: Do not roll the leaves too tightly because the rice expands as it cooks
7. Arrange leaves in perpendicular layers
8. Pour in 1 cup of olive oil and add water to just cover the leaves
9. Place a dish on the leaves to keep them down while cooking
10. Boil, reduce and simmer for 1½ hours
11. Add lemon juice and cook an additional 10-15 minutes

To Serve

1. Invert the pot and slide leaves onto large platter. Garnish with lemon slices. May be served hot, but best at room temperature or cold

Notes

• Excellent with Laban – yogurt with fresh mint that is served at room temperature. This is one of nearly two dozen variations of a Mediterranean-Middle Eastern standard
• The cooking liquid can be useful as a broth for another dish