Stuffed grape leaves in olive oil

Stuffed grape leaves in olive oil

Category: Cold meals and snacks

Kitchen: turkish

Ingredients
Salted grape leaves or	500 g
fresh	250 g
Rice	200 g
Bulb onions	300 g
Fresh tomato	80 g
Pine nuts	30 g
Small pitted raisins (cinnamon)	25 g
Dill or parsley	0.5 bundle
Fresh mint or basil	Several twigs
Dry mint	1 tsp
Ground allspice	1 tsp
Cinnamon	0.5 tsp
Extra virgin olive oil	100-150 ml
Juice of half a lemon
A glass of hot water

Cooking method

• Soak salted leaves in hot water for several hours. Rinse the leaves well.
• If the leaves are fresh, then it is enough to immerse them in boiling water for 1-2 minutes.
• For the filling, rinse the rice, pour boiling water over it and leave to cool.
• Chop the onion finely and fry it in the least amount of refined vegetable oil until browning. Add pine nuts at the end of frying.
• Drain the rice, rinse it, add to the onion and fry everything together for another 5-10 minutes.
• Finely chop the tomato and add to the rice.
• Season with salt and pepper to taste and pour 150 ml of hot water. Close the lid and simmer over low heat until the water evaporates.
• Then add finely chopped herbs, all the spices and 50 ml of olive oil, mix everything well and leave for half an hour.
• 
• We spread a dessert spoon of the filling on the seamy side of the sheet (do not forget to tear off the petiole), tightly fold small neat stuffed cabbage rolls and put them in even rows in a saucepan, the bottom of which can be lined with substandard leaves.
• If you are cooking cabbage rolls in a pressure cooker, fill them with a glass of water with the juice of half a lemon and set to simmer for 20-25 minutes.
• To prepare cabbage rolls in an ordinary saucepan, you will need about two glasses of water. Place the pot over low heat and simmer until tender.
• Remove from heat and drizzle with remaining olive oil.
• Serve cold with a slice of lemon.

Cooking program:

Extinguishing

Note

The amount and composition of spices and oils can be changed to your liking.
This filling can also be used for stuffing peppers.

What a great recipe, thanks!
And if there are no fresh leaves, is it critical?

[Vei]

VeiThank you. I'm not a fan of posting recipes, but I promised this one for a long time in the topic about dolmers, I was waiting for my mother-in-law with leaves to arrive.
With canned ones I like it even better, the taste is more spicy. Only I have my own leaves. The mother-in-law collects and salt them herself. Therefore, I have them thin and small, and on sale are usually more coarse.

And no meataaa

[Erhan]

Erhan It's good that I laid out the recipe, otherwise I had a recipe on a piece of paper somewhere. And you yourself know how to do it and you won't find it. The leaves are already in the jar, I bought

[Erhan]

Erhan. Good recipe. We must try to cook. I want to ask, but you don’t know the recipe, I don’t even know how to explain: such things are shaped like your stuffed cabbage rolls in the picture, but the dough is on top, and the cottage cheese is salty inside. And fried in oil. These are served in hotels in Turkey. Such crispy yummy yum. If you know the recipe, please share

[Natalishka]

Natalishka, You write about a cigar-borek. For him, a yufka is taken - thinly rolled layers of unleavened dough, which is written about in the berek recipe from Sir. The dough is cut into sectors, on the outer edge of which the filling is placed. For the filling, feta cheese or local dry cottage cheese (ENT) with parsley is usually used.Then a tight croissant-type roll is rolled, only the edges need to be tucked. To prevent the roll from spinning, its sharp tip is dipped in water. Deep-fried.

[Erhan]

Yes, I think it is these "cigars".Erhanthanks for the hint

[Natalishka]

Natalishka, to health. But, between us girls, deep-fried dough is not the healthiest food, although very tasty.

I agree, but sometimes you can. And how delicious

[Erhan]

Erhan,
With a stunning picture! The hand reaches out to pull it out of the plate, very appetizing: bravo: According to this rec .. really delicious turns out.

[sir]

sir, thanks, very nice. I love this sarma, I am ready to eat it every day, and in general, I really love dishes made in olive oil.

An interesting recipe, but the preparation will have to be postponed until the summer, when there are leaves and real tomatoes. Thanks for the recipe for the cigars and they can be made now.

[Ada-Adochka]

Ada-Adochka, the leaves can be used salted. I have salted cabbage rolls in the photo. And the tomato does not play a big role. My mother-in-law, for example, does not put it, just as she does not put raisins with nuts and spices.

Well, if it's possible without a tomato, then I'll do it. I saw leaves on sale, but I can't eat winter tomatoes at all, they have already eaten their preparations, there were not enough of them.

[Erhan]

Erhan,

I love this sarma

I have such a habit, I put on a plate and after half an hour I run for the next Erhan, in rec. a tiny omission for young hostesses, first cover the cabbage rolls with a plate suitable for the size of the pan, and then the lid for fresh young leaves, lemon juice is not needed, they have their acid

[Tatyana]

Tatyana, Thanks for attention. It's just that I never cover with a plate, and they never untwisted for me, that's why I didn't write. And I add lemon juice to fresh leaves, I like it, there is only half a lemon. I wrote how I do it myself, so there may be deviations from the classic recipe. My mother-in-law generally only puts onions, rice and peppers and is also delicious.

[Erhan]

Erhan,

And I add lemon juice to fresh leaves, I like it, there is only half a lemon. I wrote how I do it myself

Well, yes, in principle you are right. Here, I am a bore: sorry: I myself am sitting at the picture, I really want to gobble up the picture

but tell me from experience. After the refrigerator, for example, will it taste almost the same? or how to store?

Well, for example, to prepare in advance for guests :)

[Irina]

Irina, in my opinion, when stored in refrigerators for two to three days, the taste of this dish does not deteriorate at all. They have never stagnated longer. The mother-in-law also suggests that many keep these stuffed cabbage rolls in the freezer raw and cook them as needed without even defrosting them. So cook for your health, this is a very suitable dish for guests.

Clear.
Thank you so much!

[Irina]

Irina, not at all . Cook for health. Put the same filling in small peppers for stuffing - and you will have 2 dishes for milking guests. Lemon is not added to pepper water.
I'm going to cook such peppers now. If I can take a picture, I'll post it in the evening.

And here are the peppers stuffed from the recipe:
🔗

Tell me how do you preserve the leaves?

[Romashka123]

Romashka123, I myself do not preserve the leaves, the sverv brings them to me. On our forum, it seems in the topic about dolmers, the girls shared their recipes for harvesting leaves.
Dolmer (device for rolling stuffed cabbage and dolma)

[Erhan]

Erhan, Thank you now))

[Sveta,]

Sveta, thanks for sharing the recipe! I will definitely cook it. There are grape leaves, fresh. They just boil in boiling water and that's it? No added salt?
I would love to know how your mother-in-law salted the leaves. Please, if not difficult, find out.

[Natusichka]

Natusichka, I boil the leaves without salt, then salt the filling - that's enough for me. If the lms are very thin, then you can simply pour boiling water over and hold for a little.
My mother-in-law simply sprinkles the leaves with salt and fills them with tap water. She pours salt from the heart, so it turns out too salty.
I froze some leaves last year. You need to freeze dry raw materials, so I wiped the leaves with a slightly damp cloth and laid them in small stacks. The result was very pleasing - a minimum of work and good taste.
I rolled up some of the leaves with tight tubes, tied them with a thread, put the tubes vertically in a half-liter jar, filled with boiling brine (3 tablespoons per liter of water). Then she poured the brine a couple more times, boiled it and poured it again. At the end, I put a jar filled with brine in the microwave, boiled a little more and closed it with a screw cap. It also turned out deliciously, only salt cannot be added to the dish.

[Erhan]

Erhan, Svetlana, Thanks for clarifying!

[Natusichka]

Natusichka, for good health, I hope you like the dish and will forever settle in your menu.

My mother-in-law just sprinkles the leaves with salt and fills them with tap water.

my Armenian mother-in-law did that too.
And already salted leaves, they took a glass and soaked it for about a day in water, then boiled it. I even had to add salt.

[OlgaGera]

OlgaGera, so the mother-in-law adds, I cook this practically without salt, and we are already so used to it that almost everything that I did not cook seems terribly salty to us. Only I constantly forget that the norm is not my cooking, but everyone else's.

[Erhan]

Erhan, Svetlana, thanks for the filling option! She bookmarked the recipe.

My mother-in-law generally only puts onions, rice and peppers and is also delicious.

, yes, the filling without meat is not inferior in taste to the options with the addition of meat.
The option of preparing rice is also very good, after pouring boiling water for an hour (in the future, I do not boil the rice until cooked), the grains are soft enough and do not tear thin grape leaves, and during cooking, absorbing the filling and filling the voids, they form a very even and smooth surface of the grape leaves and give a beautiful shape.

The dish was cooked in a multicooker on the "Stew" program, the cooking time was 40 minutes and ~ 20 minutes on heating.

[Ilona]

Ilona, good health, I hope you like the filling. As for "it is not inferior to the filling with the addition of meat", then, to the taste of our family, it tastes many times better.
But of course we have an advantage here - very tasty olive oil.

[Svetlana]

But of course we have an advantage here - very tasty olive oil.

we mainly add flavor with a good variety of rice. Svetlana, can pine nuts be substituted with others when cooking?

[Ilona]

Ilona, pine nuts can be replaced with pine nuts, or not put them at all. It seems to me that no others will suit either taste or consistency.