Stuffed grape leaves

Stuffed Grape Leaves - A Flavorful Indulgence

Stuffed grape leaves are a traditional dish that brings joy and warmth to every meal. This recipe for stuffed grape leaves is a perfect blend of flavors and textures, with delicate leaves that melt in your mouth and a juicy, well-seasoned filling.

Preparation Time: 30 minutes
Cooking Time: 60 minutes
Total: 90 minutes
Servings: 4-6 servings

Ingredients:

- 500 g ground turkey
- 100 g rice
- 3 green onions
- 3 green garlic stalks
- 1 bunch of fresh dill
- A few sprigs of fresh thyme and rosemary
- A few fresh basil leaves
- 500 ml tomato puree
- Salt (to taste)
- Pepper (to taste)
- 2 eggs
- 30 grape leaves (often used for spring dishes)
- 1 sachet of lemon salt

Preparing the Grape Leaves:

1. Start by bringing 2 liters of water to a boil in a large pot. When the water starts to boil, add the sachet of lemon salt. This will help maintain the color and flavors of the leaves.
2. Add the grape leaves to the boiling water and let them blanch for about 5 minutes, or until their color changes from bright green to a brownish hue.
3. Remove the leaves from the water using a slotted spoon and let them drain in a colander. Allow them to cool, as hot leaves can be difficult to handle.

Preparing the Filling:

4. In a large bowl, add the ground turkey, rinsed and drained rice, chopped green onions and garlic, dill, thyme, rosemary, and basil. You can use a food processor to quickly chop all the ingredients, ensuring an even mix.
5. Beat the eggs in a separate bowl and add them to the meat mixture. Season with salt and pepper to taste. Mix well until all ingredients are combined.

Assembling the Stuffed Leaves:

6. Prepare a large pot by placing a few grape leaves at the bottom to create a protective layer. This will prevent the stuffed leaves from sticking to the bottom of the pot.
7. Take a grape leaf, place it shiny side up, and put a spoonful of the filling mixture in the center of the leaf. Fold the edges of the leaf over the filling and roll them up tightly.
8. Place the stuffed leaves upright, side by side, on the bed of leaves in the pot. Cover them with the remaining leaves, forming a protective "blanket".

Cooking the Stuffed Leaves:

9. Pour water into the pot until it covers the stuffed leaves completely. Bring to a boil and let simmer for 60 minutes on low heat.
10. After 60 minutes, add the tomato puree and let it simmer for a few more minutes to blend the flavors.

Serving:

11. Serve the stuffed leaves hot, with a generous dollop of yogurt or sour cream on top, for added creaminess and flavor.

Practical Tips:

- Meat Variation: You can substitute ground turkey with pork or beef, depending on your preferences.
- Herb Variations: Add other herbs like parsley or coriander to customize your stuffed leaves.
- Rice Tip: If you want the stuffed leaves to be less sticky, you can sauté the rice in a little oil before adding it to the meat mixture.
- Calories and Nutritional Benefits: A serving of stuffed leaves has approximately 300-400 calories, depending on the ingredients used. Ground turkey is an excellent source of lean protein, while grape leaves are rich in vitamins and antioxidants.

Frequently Asked Questions:

- Can I use canned grape leaves? Yes, but make sure to rinse them well before use to remove excess salt.
- Can I freeze the stuffed leaves? Yes, the stuffed leaves can be frozen. Make sure to let them cool completely before placing them in airtight containers for freezing.

Pair with: These stuffed leaves pair wonderfully with a glass of dry red wine or mint tea, and for dessert, don’t miss a serving of baklava or a fruit cheesecake.

In conclusion, preparing stuffed grape leaves can be a pleasant and satisfying experience, bringing family and friends together around the table. I encourage you to put your own twist on the recipe, experimenting with various ingredients and flavors. Enjoy your meal!