Question: How To Make Palestinian Grape Leaves?

December 30, 2009

Answers

Anonymous's picture

The making of Palestinian Grape Leaves is comparable to making stuffed cabbage. The preparer will use ingredients such as: onions, parsley, olive oil, salt and pepper and perhaps a personal spice the preparer uses in his or her other dishes. The ingredients then are combined with rice and placed on the grape leaf. The grape leaf is then rolled up and is ready to be baked or pan-fried.

Anonymous's picture

Palestinian Grape Leaves:
Ingredients:
1/4 cup extra virgin olive oil
1 small onion, finely chopped
4 scallions, chopped
1 cup raw medium-grain rice, washed well or soaked in tepid water to cover for 30 minutes and drained
1/2 cup finely chopped fresh parsley leaves
1/2 cup finely chopped fresh mint leaves
2 teaspoons salt
Freshly ground pepper to taste
2 1/4 cups water
1/2 pound ripe tomatoes, peeled, seeded, and finely chopped
60 brined grape leaves, drained, or fresh grape leaves, blanched in boiling water for 5 minutes and drained
1/4 cup fresh lemon juice
Method:
1. In a heavy stove-top casserole or saucepan, heat 2 tablespoons of the olive oil over medium-high heat, then cook the onion and scallions until translucent, about 4 minutes, stirring. Add the drained rice, stir, and cook for 1 minute. Add 1/4 cup each of the parsley and mint, the salt, pepper, and 2 cups of the water, stir, and bring to a boil. Reduce the heat to low, cover with a paper towel, place the lid of the casserole or saucepan over the paper towel, then cook until all the liquid is absorbed and the rice tender, 18 to 20 minutes.
. Transfer the rice to a platter, let cool completely, then stir in the tomatoes. Taste and correct the seasonings if necessary. Cover the bottom of a medium-size saucepan with grape leaves in a single layer.
Lay a grape leaf in front of you, stem side up and nearest to you. Cut off the little portion of the stem and place about 1 tablespoon of rice stuffing just above the stem. Roll up once away from you, tuck in the two side portions of the leaf, and continue rolling. Repeat with the remaining leaves and filling. Place the now tightly rolled up grape leaves snugly in the skillet or saucepan. Pour the remaining 2 tablespoons olive oil, the lemon juice, the remaining 1/4 cup each mint, parsley, and water over the grape leaves. (If there is more than one layer of stuffed leaves, drizzle each layer with the olive oil, lemon juice, mint, and parsley.
Place an inverted plate or the lid to a smaller saucepan on top of the grape leaves and turn the heat to medium. Cook until you see bubbling on the sides, about 30 minutes. Remove from the heat, let cool completely in the saucepan, transfer to a serving platter, and serve at room temperature.

Anonymous's picture

take 2 bunches of flat leaf parsley.chop them and wash them in running water.squeeze the parsley with your hands to keep the parsley toatlly moisturefree.
put in a large bowl.
Chop the onions,tomatoes,add allspice,cinnamon,salt,uncooked rice,1/2 cup oil,mi well and keep it aside.
Peel and slicepotatoes and tomatoes and set in apot so that whole pot is covered with tomatoes over potatoes slices.
Take leaves and bowl of stuff over to a table.
set some plates and for all dolma rollersb set one grape leaf vein -side up.
Put some rice miture on the leaf and roll the leaf.
make proper rolls by pressing them with your hands.
set the dolmas on the tomato leayer over layer.
spread some salt over the topmost layer of dolmas.Add enough water to barley cover the dolmas and 1 tbs oil.cover the rolls with aplate preesfully.when starts boiling quickly reduce heat to simmer and cook for an hour.
remove plate.Add lemon juice and cook for another 10 to 15 min.