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Stuffed Grape Leaves - Mahshi Waraq Inab
Swiss chard, kohlrabi leaves or other vegetable leaves may be substituted for the grape leaves. Also, the same stuffing as for cabbage rolls may be substituted. Serves about 8.
- 1 lb jar grape leaves
- 1 cup lentils, soaked overnight and drained
- 1 cup rice, rinsed
- 2 medium onions, finely chopped
- 2 medium tomatoes, finely chopped
- 4 cloves garlic, crushed
- 1/2 cup finely chopped fresh mint
- 4 tablespoons olive oil
- 1 teaspoon pepper
- 1 teaspoon cumin
- 1/2 teaspoon allspice
- 2 teaspoon salt
- 2 cups tomato juice mixed with 1 teaspoon oregano
Thoroughly wash out salt from grape leaves, then set aside.
Prepare stuffing by combining all remaining ingredients, except 1 teaspoon of the salt and tomato juice.
Place approximately 1 heaping tablespoon stuffing, depending on size, on wide end of each leaf, then roll tightly, making sure to tuck in ends when rolling. Continue until all leaves are rolled.
Place any extra leaves on bottom of a saucepan, then arrange rolls over top side by side in alternating layers. Sprinkle remaining salt over top, then pour tomato juice over rolls. Cover with inverted plate, then add enough water to barely cover plate. Bring to boil, then cover. Cook over medium heat for 1 hour or until rice is done. Serve hot or cold as main course or for snacks.
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HABEEB SALLOUM, author of our "Recipe of the Day" series, is a Canadian freelance writer and author specializing in food, history and travel. Besides 6 books and 18 chapters in various publications, he has written hundreds of articles about culture, food, travel, history and homesteading in western Canada. His writing has appeared in such publications as the Toronto Star, the Globe and Mail, the Western Producer, Vegetarian Journal and Saveur. |