Eat and drink, but waste not by excess (Al-A'raf 31)
Banu Atabay's Mütevazı Lezzetler® Turkish cooking recipes

Stuffing Recipes


Stuffed Grape Leaves with Olive Oil (Stuffing Recipes)

Banu Atabay's Zeytinyagli Yaprak Sarmasi
Main Page » Stuffing Recipes » Stuffed Grape Leaves with Olive Oil


 ALL RECIPES

 Video Recipes

 Soup Recipes
 Salad Recipes
 Breakfast Recipes & Egg Recipes
 Lamb Recipes & Beef Recipes
 Kebab Recipes
 Offal Recipes
 Meatballs Recipes
 Vegetable Dishes Recipes
 Fish Recipes
 Chicken Recipes
 Stuffing Recipes
 Olive Oil Dishes Recipes
 Legum Recipes
 Pilaf Recipes
 Macaroni Recipes
 Jam Recipes
 Compote Recipes
 Pickle Recipes

 Bun Recipes
 Borek Recipes
 Cake Recipes
 Cookie Recipes
 Cream Cake Recipes
 Pasteries Recipes
 Dessert Recipes
 Milky Dessert Recipes
 Desserts With Syrup Recipes
 Halva Recipes
 Canapé Recipes
 Goodies Recipes
 Sherbets and Drinks Recipes
 Ice Cream Recipes



 Anchovy Recipes
 Apple Recipes
 Apricot Recipes
 Banana Recipes
 Bean Recipes
 Brain Recipes
 Cabbage Recipes
 Carrot Recipes
 Celery Recipes
 Cheese Recipes
 Cherry Recipes
 Cocoa Recipes
 Corn Recipes
 Cucumber Recipes
 Eggplant Recipes
 Fig Recipes
 Grapefruit Recipes
 Lamb Recipes
 Leek Recipes
 Lemon Recipes
 Lentil Recipes
 Liver Recipes
 Mushroom Recipes
 Okra Recipes
 Onion Recipes
 Orange Recipes
 Peach Recipes
 Pear Recipes
 Pepper Recipes
 Potato Recipes
 Rice Recipes
 Spinach Recipes
 Strawberry Recipes
 Tomato Recipes
 Yogurt Recipes
 Zucchini Recipes


Loading

Stuffed Grape Leaves with Olive Oil



Instructions:
# Place the pickled grape leaves into water, and rest it overnight. So there is no need to boil them the day after.
# Put the olive oil into a pot, and roast the raisins and kernels with that oil, and put them into a separate plate.
# Put the diced onions into the same oil, and cook over medium heat until they turn to pink.
# Add rice onto the onion, sauté for a while and then add 2 + 1/2 cups water in it. Cover the lid on and cook for 5 minutes.
# Uncover the lid, add pepper paste, black pepper, and roasted raisins and pine kernels, finely sliced parsley and dill, dried mint and salt in it. Stir gently without breaking the rice. Turn off the heat, and rest the pot by covering its lid on for 10 minutes to steep.
# Get the grainy sides of the grape leaves upside, place the stuffing into the wide side of the leaves, close the upper side at first and then the edges then and roll it. Place them onto the pot by getting their ends downside.
# Roll all of the grape leaves by this method and place them into the pot.
# Place them over a large heat and turn the heat to low, cover the lid on and cook it for 15 minutes without water addition. Then add 1 + 1/2 cups hot water in it and cook for 30 more minutes.
# Turn the heat off and wait for the vapour rains, then serve cold or warm with lemon slices.


Note: This recipe also can be prepared with fresh grape leaves also. Resting the fresh grape leaves in boiling water for a while and pour some cold water all over after that is enough for getting the ready to cook leaves.


http://ml.md/en499


Other Languages

       

Similar Recipes:
Pirasa Dolmasi Stuffed Leek
Stuffing Recipes
Pirasa Dolmasi
3291 views
Mon Jan 28, 2008 7:01 pm
Zeytinyagli Enginar Artichoke With Olive Oil
Olive Oil Dishes Recipes
Zeytinyagli Enginar
3410 views
Tue Jan 29, 2008 7:33 pm
Zeytinyagli Patlican Eggplant With Olive Oil
Olive Oil Dishes Recipes
Zeytinyagli Patlican
4080 views
Tue Jan 29, 2008 7:37 pm
Zeytinyagli Biber Dolmasi Stuffed Green Peppers With Olive Oil
Stuffing Recipes
Zeytinyagli Biber Dolmasi
4480 views
Tue Jan 29, 2008 7:39 pm
Zeytinyagli Barbunya Fasulyesi Kidney Beans With Olive Oil
Legum Recipes
Zeytinyagli Barbunya Fasulyesi
3374 views
Wed Jan 30, 2008 6:33 pm


80 big pickled grape leaves
2 + 1/2 cup rice
1 cup olive oil
4 medium size onions
1 tbsp pine kernels
1 + 1/2 tbsp raisins
1 bunch parsley
1/2 bunch dill
1 + 1/2 tbsp dried mint
1 tsp pepper paste
1 tsp black pepper
2 tsp salt