Stuffed Grape Leaves
Rinse the grape leaves, remove the large stem and drain them.
- Cook1 h
- Total1 h
- LevelAdvanced
Ingredients
- 25 whole grape leaves
- 1/2 medium shallot, finely chopped
- 1/2 fennel bulb finely chopped
- 2 cloves garlic minced
- 1 tbsp. butter or bacon drippings or olive oil
- 1 tbsp. fresh chopped dill
- 1/4 cup parsley finely chopped
- 1 lb(450g) lean ground beef
- 2 tbsp. extra virgin olive oil divided use
- 1 large Egg
- to taste salt and pepper
- 1 1/2 cups chicken broth or water
- 1 juice of lemon
- 1 lb(450g) For vegetarian version:
- cauliflower rice
Preparation
- Rinse the grape leaves, remove the large stem and drain them.
- Finely chop the shallot, fennel bulb, dill, and parsley, Whisk together the chicken broth, 1 tbsp olive oil, and lemon juice in a bowl.
- Place a pot on the stovetop, invert a place on the bottom of the pot to prevent the rolls from direct heat.
- Heat bacon drippings or ghee in a skillet over medium heat, add the chopped shallot to the skillet and cook until tender for about 1-2 minutes, remove from the heat, add the chopped parsley and dill. Mix in the ground beef, 1 tbsp olive oil, egg, salt, and pepper until well incorporated.
- Lay a grape leave, top with 1 tbsp of the filling, fold the leave from the sides and roll in a cigar shape. Place all the prepared rolls into the prepared pot, add enough the broth or water into the pot to cover the bottom layer, cover and simmer for 40-45 minutes or until cooked through.
