Stuffed Grape Leaves
Cooking Instructions
- 1
Wash grape leaves 3 times in cold water to remove brine. Then submerge in boiling water and soak for an hour to soften.
- 2
For filling, saute onion in Olive oil until starts to Brown, then add 1 tsp of the salt, rice, nuts, parsley, dill, mint, and hit water. Cover and dinner for 10 minutes. The water should be completely absorbed, stir in half lemon juice and let cool.
- 3
In a large pot spread a layer of Grape Leaves, separate the remaining leaves and remove stems.
- 4
Depending on size of the grape leaves you want, either spoon a teaspoon or tablespoon of mixture on the end of a grape leave.
- 5
Fold edges in then tightly roll, leaving shiny side of Grape leaf on the outside. Place them in layers on grape leaves in pot.
- 6
Poor warm water, remaining salt and lemon juice, and vegetables oil over top. To keep from unrolling place heavy plate on top, liquid will rise above plate.
- 7
Cover pot, cook on low for 25 minutes. Water should be absorbed, let cool and serve.
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