Stuffed Grape Leaves
Ingredients
- Ingredients
- 2 Tbsps Pine nuts (roasted without oil)
- 2 shallots (finely chopped)
- 1 Tbsp sesame oil
- 50 grams Brown rice
- ⅛ l water
- 2 Tbsps raisins
- 4 stems cilantro (Leaves finely chopped)
- ½ tsp cinnamon
- 20 Grape leaves in brine (Greek or Turkish store)
- juice of lemons
- Flatbread
Preparation steps
Sauté shallots in sesame oil, stir in rice and let sauté slightly. Pour in water and let boil on very low heat, covered, for about 30 minutes. Let rest. Mix in the raisins and pine nuts, and stir in the coriander and cinnamon.
Rinse the grape leaves under cold water and pat dry. Lay two grape leaves, one on top of the other. Use a single leaf only if its very large.
Place a heaping tablespoon of the filling where the stem meets the grape leaf. Turn the sides of the leaves inward and roll up the leaves.
Place the wrapped grape leaves in a small saucepan, with a few drops of lemon juice. Cover with water. Cover and simmer for 30 minutes, then leave to cook for another 10-15 minutes, until almost all of the liquid evaporates.
Cool the grape leaves in the remaining cooking juices and serve on a plate with lemon slices and pita bread.
