Sort ingredients
emilyexner
QR Code
Listen
Pdf
In a bowl, add washed and rinsed rice, meat (minced or ground), spices, salt, and olive oil.
Mix all together until well combined.
Take grape vines out of the jar, soak them in hot water for 10-15 minutes, remove water, and wash them a couple of times with cold water to get rid of any residue.
Place a grape leaf on a flat surface, vein side up, and place a spoonful of the filling in the center of the leaf.
Fold one side of the leaf over the filling.
Fold the other side of the leaf over the filling.
Then fold the bottom sides.
Then roll it tightly from the bottom to the top.
Roll it tightly from the bottom to the top, forming a compact roll.
Repeat the process until all leaves are rolled.
Arrange the stuffed grape leaves in layers, seam side down, in the pot.
Sprinkle some salt, pour the remaining olive oil.
Cover with boiled water (fill about ¾ of the pot).
Bring the pot to a boil, then reduce the heat to low.
Cover the pot and let it simmer for about 45-60 minutes or until the rice is cooked and the grape leaves are tender.
Add lemon juice halfway through cooking.