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Appears in
Cooking for Crowds

By Merry White

Published 1974

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Ellen Sarkisian taught me to roll these—the first of my Middle Eastern recipes.

Grape leaves, stuffed with herbed rice and braised, make an excellent appetizer. If obtainable, use fresh grapevine leaves, young and unsprayed. Prepare them by washing and placing them in layers with coarse salt. Pour boiling water over them and let stand for 1 hour.