The art of rolling grape leaves

Name: The art of rolling grape leaves
Cuisine: Israel
Ingredients: once cooked on the hob in simmering water, it is customary to eat stuffed grape leaves piping hot; with the spiced rice filling prepared, the leaves are blanched in boiling water for 2 minutes before the art of rolling the flawless grape leaf begins; take a blanched leaf in the palm of your left hand and spread about a teaspoon of the rice filling in a line across the bottom, leaving a space of 1cm at the end of the leaf, to help with rolling; place the rolled grape leaves into a saucepan tightly packed on top of sliced tomatoes, potatoes or an open leaf to prevent them sticking to the pan; grape leaves have both a rough, heavily veined side, with a small, thick stem protruding from it and a smooth, shiny side which should be on the underneath when filling

Preparation info

Difficulty
Easy

Appears in

The Galilean Kitchen

By Ruth Nieman

Published 2017

About

For centuries, grape leaves have formed part of the Middle Eastern diet and are a staple of the Arabic daily meal. Fresh grape leaves are found in all the local markets or growing in gardens and wild along the sides of the roads, and in the rolling hills. Young and bright green, grape leaves are at their best in early summer and should be picked when small to medium in size and free from holes. Once picked, fresh grape leaves freeze well, ready for use when required.

Method