Stuffed Grape Leaves
There are a few stories about the origins of Stuffed Grape Leaves. The Greeks claim that stuffed grape leaves originated on a Greek Island (Mount Olympus) and it goes back to the time when Alexander the Great besieged Thebes. Then the Byzantines took the method of stuffed grape leaves and elaborated the dish more by adding meat, herbs, and spices. They also tested the leaves of other trees such as mulberry and hazelnut. As history continues, the dish reaches the court of the Ottoman Empire and it becomes part of the Turkish cuisine. The Ottoman Empire at that time included the Levant countries such as Lebanon, Syria, Jordan, and Palestine where grape leaves is a staple in our Mezza.
Whether this is true or not. The only truth is that stuffed grape leaves are amazing but they are also tedious to work with. It requires a lot of time to mince, saute, and stuff the grape leaves to get a rewarding taste.
In my hometown Saida, Lebanon this dish is called "Warak Enab bil Zet" (Literally Grape Leaves in Olive Oil). However, there are many other names to this dish such as yalamjey, dawali, dolma, dolmathes, etc. There are also different stuffing filling and flavored sauces.
At home we make this two ways. A vegetarian dish (which is this recipe), and another filling stuffed with rice, meat, and 7 spices that we include with stuffed zucchini and tomato sauce.
Recipe will make 60-80 grape leaves based on how much you stuff the grape leaves and the size of the leaf.
Ingredients:
16 oz. grape leaves jar or 2 lbs. freshly picked grape leaves
2-3 bunches parsley (about 4 cups), minced
5 green onion (1 cup), minced
3 vine tomatoes, minced
2 cups medium grain white rice (do not use jasime or basmati for this dish)
1 tablespoon dried mint or 1/4 cups fresh mint, minced
4 Lemons, squeezed
1/3 cup olive oil
2 tsp salt
2 potatoes (about 3 cups), diced large
2 vine tomatoes, diced or stuffed with extra rice
1 medium yellow onion, diced large
2 tablespoon cooking oil
Follow the video below for recipe directions:
