Ask Geist Library Map Trends Infogeist FAQ Pricing

Foodgeist is developed, created, and maintained by one food geek. It gets lonely. It gets expensive. Say hi →

Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.

△Foodgeist

Ask Geist Library Map Trends Infogeist FAQ Pricing

Israeli Stuffed Vine Leaves (International) — Recipe | Foodgeist

△Foodgeist

Ask Geist Library Map Trends Infogeist FAQ Pricing

Home
/
Recipes
/
Israeli Stuffed Vine Leaves

🍽️recipe·Internationalhard

Israeli Stuffed Vine Leaves

Name: Israeli Stuffed Vine Leaves
Cuisine: International
Ingredients: 1 lb grape leaves (fresh or frozen); 3/4 cup pitted prunes; 1/4 cup cherries, pitted; 1/4 cup seedless raisin; 1/2 lb ground beef; 1/4 cup rice, uncooked; 2 tablespoons fresh parsley, minced; 1 tablespoon fresh mint leaves, chopped; 1/2 teaspoon kosher salt; 1/2 teaspoon fresh ground black pepper; 1/2 teaspoon ground turmeric; 1/2 cup olive oil; 2 lemons, sliced thin

Ingredients

1 lb grape leaves (fresh or frozen)

3/4 cup pitted prunes

1/4 cup cherries, pitted

1/4 cup seedless raisin

1/2 lb ground beef

1/4 cup rice, uncooked

2 tablespoons fresh parsley, minced

1 tablespoon fresh mint leaves, chopped

1/2 teaspoon kosher salt

1/2 teaspoon fresh ground black pepper

1/2 teaspoon ground turmeric

1/2 cup olive oil

2 lemons, sliced thin

Method

◆

Free Sample

You're reading one of recipes available free. Full library with Gastronome.

Open all →

1.
To prepare the grape leaves: If using fresh, soak for 5 to 6 minutes in hot water. If using canned, soak for 5 to 6 HOURS in cold water. For either, gently squeeze dry with clean kitchen towels. Soak the prunes in water for 3 hours; remove and coarsely chop. Coarsely chop the cherries and raisins. Combine all the ingredients except the vine leaves, lemon slices, and oil. Use the mixture to stuff the leaves that you will roll up into 2 inch rolls while tucking in the edges. Cover the bottom of a shallow pan with half the lemon slices; arrange the rolled vine leaves on top. Top that with the remaining lemon slices; pour in the olive oil and 2 cups water. Cook over medium heat for 1 hour. To serve hot: Remove leaves with a slotted spoon and serve on a lemon slice (from the bottom layer). To serve cold: Discard all the lemon slices and chill the leaves well.