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Meatless Stuffed Grape Leaves

Meatless Stuffed Grape Leaves packed with Mediterranean flavours and spices are so darn good! Don't worry if you have never made these stuffed leaf logs before. We've made a how to video for you!

Grape leaves stuffed with a spicy vegetarian rice filling. These are best when cooled and with extra lemon juice.

Scale

Ingredients

Instructions

  1. In a large bowl, combine all ingredients except grape leaves, 1/4 cup olive oil and 2 cups water.
  2. If you have grape leaves in brine, you don’t need to do any work on them,  just wash them well to remove excessive salt. If you have fresh grape leaves, blanch them in boiling water for 3-4 minutes. Transfer into cold water and drain.
  3. Cut off the stems of the leaves. (See the video)
  4. Place a leaf on a cutting board or on a plate, shiny side down. Place about 1 tablespoon of the rice filling near the end of the leaf, fold and roll it up. (Watch the video to see how).
  5. Place stuffed and rolled grape leaves into a pan as seen in the video leaving the centre of the pan empty.
  6. If there is any leftover filling, put it in a cup or glass, place it into the centre (you can see it in the video) so that it is cooked at the same time with the leaves. If there is no leftover, just skip this step. But you can still place the rolls in the pot in the same way.
  7. Pour 1 and 3/4 cups water and 1/4 cup olive oil over the rolls.
  8. Cook covered over the lowest heat for about 45 minutes or until the rice inside the rolls is cooked.
  9. Cool completely before serving.
  10. Squeeze lemon over it and optionally drizzle with yogurt when serving.
  11. Keep it in the refrigerator.

Notes

I used pepper paste, which is very common in Turkey but you can just leave it out or use tomato paste instead. It will still be so tasty.

You don’t have to cook the leftover filling in the same pot as seen in the video. It is just the easy and quick way of cooking it.

Nutrition