Ingredients
- 8 ounces fresh or preserved (jarred) grape leaves
- 1 cup onions, grated
- 1/2 cup fresh dill, chopped
- 1/2 cup fresh parsley, chopped
- 2 tbsp. fresh mint, chopped
- 1 cup extra virgin olive oil
- 1/2 cup fresh lemon juice
- 1/2 cup dry white rice
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 cups water
- 2 tbsp. olive oil
Method
- Rinse the grape leaves. If using fresh grape leaves, after rinsing, boil them in water with salt for 5 minutes.
- Mix the onions, dill, parsley, mint, olive oil, lemon juice, rice, salt and pepper in a bowl.
- Lay out each individual grape leaf and place a spoonful of the onion rice mixture on the grape leaf and wrap the grape leaf. Place layers of stuffed grape leaves in a large pot. Add two cups of water and 2 tablespoons of olive oil with a little salt. Cover stuffed grape leaves with a plate and bring to a boil. Simmer for 20 minutes.
- Drain and serve warm grape leaves with yogurt or sour cream.