A couple years ago I posted a thread featuring stuffed grapevine leaves. As a Greek, I have had "discussions" with others from the Middle Eastern regions as to who actually developed this tasty Mediterranean dish. Since everyone takes credit, I did a little research and found this:
"Some Greeks will tell you that the origin of stuffed vine leaves goes back to the time when Alexander the Great besieged Thebes. Food became so scarce that the Thebans cut what meat they had into little bits and rolled it in grape leaves. However some argue that the delicious dish originated in the Turkish kitchen and from there it made it to the Middle Eastern and Egyptian cuisine in the 14th century."
Fortunately, the controversy does not affect the taste of these leaves! This time I have included the recipe for your enjoyment.
Ingredients:
1. Wash grape leaves in cold water and blanch in boiling water for about two minutes.
2. Saute onions in olive oil until soft. Add remaining ingredients and simmer for about five minutes. Place mixture in an ice bath to cool as rapidly as possible stirring frequently. At this time preheat your oven to 350˚.
3. Cover the bottom of your oven safe pot with lemon slices . Fill each leaf (shiny side down) with approx. 1tablespoon of mixture and roll.
Rolling the leaves takes some practice so I would suggest Googling or You Tubing "How to Roll Grapevine Leaves."
4. Place lemon slices between each layer of rolls as you go as well as on top of the last layer.
5. Add enough water to the pot to cover the bottom layer completely. Cover the pot tightly and bake @ 350˚ for 1 1/2 hours.
Remove your pot from the oven after 1 1/2 hours and allow the rolls to cool with the lid in place. This is critical or the rolls will darken in color.
6. Once the rolls cool they are ready for consumption. I like to squeeze some lemon juice on them before enjoying.
Thanks for viewing and I hope you enjoy these as much as my family, friends, and I do.
John
"Some Greeks will tell you that the origin of stuffed vine leaves goes back to the time when Alexander the Great besieged Thebes. Food became so scarce that the Thebans cut what meat they had into little bits and rolled it in grape leaves. However some argue that the delicious dish originated in the Turkish kitchen and from there it made it to the Middle Eastern and Egyptian cuisine in the 14th century."
Fortunately, the controversy does not affect the taste of these leaves! This time I have included the recipe for your enjoyment.
Ingredients:
- 1 Cup Olive Oil
- 10 Cups Chopped Onions (This recipe is the meatless version)
- ¼ Cup +1/8 Cup Dry Dill
- ¼ Cup Dry Mint
- 2 T Salt
- 1 T Black Pepper (may be adjusted to your taste)
- ¾ Cup Lemon Juice
- 2 ½ Cups Uncle Ben’s Rice (original)
- 24 oz Jarred Grape Leaves (Yergat or Pandora are the best)
- 9-10 lemons
1. Wash grape leaves in cold water and blanch in boiling water for about two minutes.
2. Saute onions in olive oil until soft. Add remaining ingredients and simmer for about five minutes. Place mixture in an ice bath to cool as rapidly as possible stirring frequently. At this time preheat your oven to 350˚.
3. Cover the bottom of your oven safe pot with lemon slices . Fill each leaf (shiny side down) with approx. 1tablespoon of mixture and roll.
Rolling the leaves takes some practice so I would suggest Googling or You Tubing "How to Roll Grapevine Leaves."
4. Place lemon slices between each layer of rolls as you go as well as on top of the last layer.
5. Add enough water to the pot to cover the bottom layer completely. Cover the pot tightly and bake @ 350˚ for 1 1/2 hours.
Remove your pot from the oven after 1 1/2 hours and allow the rolls to cool with the lid in place. This is critical or the rolls will darken in color.
6. Once the rolls cool they are ready for consumption. I like to squeeze some lemon juice on them before enjoying.
Thanks for viewing and I hope you enjoy these as much as my family, friends, and I do.
John