Yaprachstuffedgrapeleaves Recipes

YAPRACH (STUFFED GRAPE LEAVES)

Steps:

• Mix all the ingredients except for the grape leaves together in a large bowl.
• Rinse the grape leaves well in hot water and leave them in a bowl of hot water while you work with each one individually.
• Place one leaf on your working surface, smooth side down.
• Take one teaspoon of rice filling (measure according to the size of the leaf) and place it in a finger shape in the middle of the leaf.
• Roll the outer edges towards but not quite reaching the middle.
• Roll from the bottom towards the top into a cigar shape and place in a large pot.
• Continue until all the leaves and filling has been used up, placed the filled leaves in the pot in a circular fashion, one level on top of another.
• Add water until slightly covering the leaf layers.
• Add a few drops of oil, a pinch of pepper and citric acid and 1/2 tablespoon of tomato paste to the water.
• Boil covered until all the water has been absorbed.
• Remove from heat.
• Place a kitchen towel between the pot and cover, cover well and return to a small flame.
• Cook for an additional 1/2 hour.
• Serve hot or cold.

YAPRAKIA (STUFFED GRAPE LEAVES)

Steps:

• In a bowl mix the ground beef, uncooked rice, onion, 3/4 cup chicken broth, juice of 1 lemon, dill, salt and pepper.
• To blanchthe leaves place them in boiling water for a few seconds then put them in a colander to drain.
• Lay 1 leaf vein side up, place 1 tsp of mixture close to the stem. Next fold the sides in and roll upwards.(If the mixture begins to dry just add more chicken stock)
• Optional: Line the bottom of a stock pot with a few leaves.
• Start to place the rolled grape leaves tightly together in a circular pattern at the bottom of the stockpot. Continue until all of the leaves have been filled and placed in the pot.
• Add in 2 cups of chicken broth and the juice from ½ of a lemon. Then place the squeezed lemon in the pot as well.
• Cover with extra leaves and drizzle with olive oil.
• Cover the pot with a lid and bring to a boil
• Once boiling immediately reduce to a simmer and cook for 45 minutes, or until most of the liquid has been absorbed and the rice is soft.
• Before serving add a squeeze of lemon juice on top of cooked yaprakia.