Stuffing grape leaves has a long tradition in Greece and Turkey. The almost neutral taste makes the foliage an excellent base for a variety of dishes. Unlike savoy cabbage, the leaves retain their compact shape during cooking.
Grape leaves can be stuffed with vegetables, feta or meat
Where there are grape leaves
At the time of the grape harvest, you can obtain fresh grape leaves from any wine grower. Since every vineyard is privately owned, you should not help yourself without being asked. Pay attention to controlled ecological cultivation, so that the foliage is not contaminated with pesticides. Grapevine leaves are available fresh in specialty markets or canned in supermarkets. They have been preserved with salt and must be soaked in cold water for about an hour before further processing.
prepare the filling
There are no limits to your creativity when it comes to the filling. You can take classic Southeastern recipes and stuff the vine leaves with a flavorful garlic rice, or add currants, pine nuts and cloves. A mixture of lamb and onions tastes delicious. Barbecue fans use marinated fish cubes and lard the vine leaves with them. Feta cheese offers a vegetarian option. Small fish such as sardines, barbel and herring are suitable for steaming in the leaves of the grapevine.
preparation
To fill leaves properly, the leaf area should be about the size of a palm. Wash the leaves thoroughly and immerse them in boiling water. The duration of this treatment depends on the thickness and ranges from a few seconds to three minutes. Then shock the vegetables in cold water. Lay the top of the sheet down so that the shiny side can be seen later.
How to fill the sheets:
- Put the filling in the middle of the sheet
- Fold sides in
- Roll up the sheet into a packet
Be careful not to roll up the vine leaves too tightly. Rice swells as it cooks, causing the rolls to burst easily. Place the rolls close together in a casserole dish and weigh them down with a plate. Add a marinade of water, a dash of lemon juice and olive oil and let the feast simmer in the oven for 45 to 60 minutes.