Stuffed Vine Leaves

December 7, 2017Starters

Recipie Gallery

Food for Thought

Stuffed vine leaves are one of the most popular starters in the Lebanese cuisine. In this recipe, the local burghol is used ir more common rice. Region: Aarsal

Ingredients

650 g vine leaves, washed
4 tsp salt

For the stuffing

1 small onion, peeled and finely chopped
4 small tomatoes, washed and finely chopped
3 ½ cups (140 g) parsley, washed and trimmed cup (15 g) fresh mint, washed and finely chopped
3 ½ cups burghol
2 garlic cloves, finely chopped
¼ cup olive oil
Juice of 2 medium lemons

Contributor

Malek Batal PhD
malek.batal@umontreal.ca

Method of Preparation

To make the stuffig: Wash the burghol and leave it aside to dry. In a large bowl, mix well all the ingredients of the stuffing with olive oil and lemon juice.
For the grape leaves: Clean and cut stems off the vine leaves. Place the fresh leaves in boiling water for 3 minutes until softened. Spread each vine leave and fill it with 1 tbsp of the stuffing. Then roll it in a finger-like shape.
In a large saucepan, arrange the stuffed vine leaves in layers. then cover them with water and add the salt.
Cook for one hour or until done.