Stuffed Grape Leaves: From My Childhood to My Daughter's Plate
One of my cherished childhood dishes has now become my daughter's favorite. It might take a bit of time, but trust me, the flavors make it all worthwhile. There's nothing like homemade food, especially when shared with family and friends.
- 1 container grape leaves (255g).
- 2 tomatoes.
- 1 large onion.
- 1 cup of rice.
- A bunch of finely chopped herbs: parsley, cilantro, and dill (optional).
- 1 lemon.
- Spices: Salt & black pepper to taste.
Begin by slicing 1 tomato, 1/2 onion, and 1 lemon into thick slices.
In a medium-sized pot, layer the sliced onion and tomatoes. Drizzle with 2 tbsp of olive oil and season with salt & black pepper. Set the pot aside.
In a bowl, mix the rice, chopped tomato, 1/2 chopped onion, and the green herbs. Season with salt and pepper.
Carefully separate the grape leaves. When laying them out, ensure the smoother side is facing down.
On the rougher side, place a tablespoon of the rice mixture in the center. Fold the sides and then roll from the top, pressing gently to secure.
Here's a little tip: Before placing the rolled leaves in the pot, give them a gentle squeeze to remove any excess water.
Layer the grape leaves in the pot. Drizzle with 2 tbsp of olive oil, sprinkle some salt, and add about 1/4 cup of water.
To keep the grape leaves intact while cooking, place a plate on top as a weight.
Cover the pot and simmer on low heat for 40-45 minutes. Taste to check if they're ready.
serve with Truffle Tahini.
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