Name: Vegetable-Stuffed Grape Leaves (Warac Inab bi Zeyt (whar-raq ien-neb bee zeyt))
Yield: About 5 dozen
Cuisine: Lebanese
Ingredients: 1 (16-ounce) jar grape leaves (Orlando brand if available); About 3 cups boiling water; ¼ cup finely chopped fresh mint or 2 teaspoons dry mint flakes; 2 cups finely chopped flat-leaf parsley; use green leafy parts and tender stems; ¼ cup finely chopped fresh dill; ½ cup finely chopped yellow onion; ½ cup finely chopped green onion; use light and dark green parts; 1½ cups (peeled) finely chopped tomato; 1 cup converted (also called parboiled) rice; 1¼ teaspoons and ¾ teaspoon salt, divided; ½ cup toasted pine nuts; ⅓ cup and 1 tablespoon extra-virgin olive oil, divided; ½ cup currants; ¼ teaspoon coarsely ground black pepper; ¾ cup and ⅓ cup freshly squeezed lemon juice, divided; Grape leaves, which can be found at specialty markets or online packed brined in jars; or fresh, tender grape leaves off the vine.

Preparation info

About
5 dozen

Difficulty
Medium

Appears in

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

About

These stuffed grape leaves are a delicious, light, and healthy treat, with a tasty combination of vegetables and rice steamed in a savory lemon and olive oil broth. They are excellent for outdoor parties, the beach, or as a poolside snack.

Ingredients

Specialty Ingredients

Grape leaves, which can be found at specialty markets or online packed brined in jars; or fresh, tender grape leaves off the vine.

Method

Prepare Ahead

The rolled filled grape leaves can be frozen (uncooked) for up to 2 months. Freeze on a plastic-lined tray uncovered, then store them in an airtight container. Thaw and cook as directed.