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Stuffed Grape Leaves

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Stuffed Grape Leaves
Cooking Class 3, Israel (Allison holding dolmas)
Servings
grape leaves
Ingredients
  • 2 c rice, rinsed
  • 1 tsp cinnamon
  • 1 T baharat spice blend (link to recipe in recipe notes)
  • 1 tsp ground black pepper
  • 1/2 tsp dried chili flakes (optional)
  • 3-4 tomatoes
  • 10 oz ground beef or chicken
  • 1/2 c olive oil
  • 40 grape leaves
Servings
grape leaves
Ingredients
  • 2 c rice, rinsed
  • 1 tsp cinnamon
  • 1 T baharat spice blend (link to recipe in recipe notes)
  • 1 tsp ground black pepper
  • 1/2 tsp dried chili flakes (optional)
  • 3-4 tomatoes
  • 10 oz ground beef or chicken
  • 1/2 c olive oil
  • 40 grape leaves
Cooking Class 3, Israel (Allison holding dolmas)
Instructions
  1. Place 2c rice into a large bowl.
  2. Grate 2 tomatoes into the rice.
  3. Mix in all remaining ingredients (cinnamon through olive oil) except 3rd tomato into rice.
  4. Hold 1 grape leaf flat on the palm of your hand. Add 1 teaspoon of rice mixture. Fold in the sides and roll up the grape leaf. Repeat with 35 leaves.
  5. Line the bottom of a deep soup pot with remaining grape leaves or sliced tomatoes from 1 remaining tomato. Pack rolled grape leaves into the pot.
  6. Slice another tomato and place over the rolled leaves and sprinkle 1tsp salt over the tomatoes.
  7. Place an inverted plate over the vegetables so as to prevent them floating to the top and becoming unraveled.
  8. Fill pot with boiling water to the level of the bottom lip of the plate. Cover pot. Bring to boil and reduce heat. Cook for 40 minutes.
  9. Occasionally check to make sure there is enough water. Add 1/2c water if necessary.
Recipe Notes

Find the Baharat spice blend here.

**Recipe courtesy of Galileat cooking school in Israel.

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