Stuffed grape leaves

Stuffed grape leaves are a traditional dish, full of flavor and history, that brings authentic tastes and a unique aroma to the plate. This dish has been appreciated by generations and is often associated with festive moments, family gatherings, and holiday meals. In this recipe, you will discover how to prepare delicious and aromatic stuffed grape leaves, the essential steps to achieve a perfect result, as well as some useful tips to customize this recipe to your preferences.

Preparation time: 30 minutes
Cooking time: 75-90 minutes
Total time: 1 hour and 45 minutes to 2 hours
Number of servings: 6-8

Ingredients:

- 1 kg ground veal (you can also use a mix of pork and veal for a richer taste)
- 25-30 grape leaves (fresh or preserved, as preferred)
- 1 cup of rice (preferably Nychaki rice, which absorbs flavors well)
- 3 tablespoons of chopped fresh parsley
- 2 tablespoons of chopped fresh dill
- 2-3 large onions, finely chopped
- 2 tablespoons of water
- Salt and pepper to taste
- For the sauce:
- 2 eggs
- Juice from 2 lemons
- Salt and pepper
- Water
- Lard (or oil, as preferred)

Preparation:

1. Preparing the grape leaves:
Start by washing the grape leaves well. If using fresh leaves, boil them in boiling water for 2-3 minutes, being careful not to dissolve them. If using preserved leaves, rinse them well to remove excess salt. Remove the leaves with a spatula or spoon and spread them on a flat plate to cool.

2. Preparing the filling:
In a large bowl, add the ground meat, the 2 tablespoons of water, salt, and pepper. Mix well to homogenize the ingredients. In a pan, heat a little oil and add the chopped onion. Let it sauté for 2 minutes, then add the chopped parsley and dill. After a minute, add the rice and let it sauté together with the other ingredients, stirring continuously. This step will not only give a special flavor to the filling but will also help cook the rice evenly.

3. Combining the ingredients:
Add the rice mixture and spices to the ground meat and knead the composition well with your hands until it becomes homogeneous. Make sure the rice is evenly distributed in the mixture so that each stuffed leaf has a balanced taste.

4. Wrapping the stuffed leaves:
Take a grape leaf and place it with the rough side up. Put a teaspoon of filling at the edge of the leaf and roll carefully, making sure to fold the side edges to seal the filling. Repeat the process until you finish all the leaves and filling.

5. Cooking the stuffed leaves:
Place the stuffed leaves in a large pot, pour the lard on top, and place an inverted plate over them to keep them submerged. This trick is essential to prevent the stuffed leaves from rising to the surface during cooking. Fill the pot with hot water until the stuffed leaves are completely covered, add a little salt, and cover with a lid. Let them simmer on low heat for 75-90 minutes, until the rice is cooked and the meat is tender.

6. Preparing the sauce:
While the stuffed leaves are cooking, beat the two eggs in a blender or with a mixer, then add the lemon juice and mix well until it becomes a homogeneous composition. When the stuffed leaves are ready, pour the egg and lemon sauce over them and let the flavors infuse for a few minutes.

7. Serving:
The stuffed leaves are served hot, alongside sour cream and fresh bread. A summer salad would perfectly complement the meal. You can also add a few slices of lemon for an extra touch of freshness.

Practical tips:
- If you want to make the stuffed leaves more aromatic, add a few peppercorns, bay leaves, or even some slices of smoked meat to the pot.
- Experiment with different herbs and spices to customize the filling to your taste.
- If you have leftovers, they can be easily frozen for later consumption.

Frequently asked questions:
- Can I use other types of meat for the filling?
Yes, you can use pork, chicken, or even meat mixtures. Choose the meat you prefer for a customized result.

- What is the best type of rice for stuffed leaves?
Nychaki rice is ideal due to its ability to absorb flavors, but you can also use long-grain rice or rice for pilaf.

Nutritional benefits:
Stuffed leaves are a good source of protein due to the meat, while the rice adds complex carbohydrates. Grape leaves are rich in antioxidants and vitamins, contributing to a healthy diet.

This recipe for stuffed grape leaves will not only delight your taste buds but will also bring a sense of comfort and warmth, reminiscent of family meals. Enjoy!