Stuffed Vine Leaves are quintessential Israeli cuisine. Lots of cultures, especially Mediterranean countries, have stuffed leaves recipes – grape leaves, in der regel. But the Israelis take it to a whole new and extremely tasty level with this stuffed vine leaves dish.

Stuffed Vine Leaves Recipe-

Zutaten:

(Dient 6)

• 1/2 pfund. mageres Rindfleisch
• 1 pfund. grape leaves (you can use fresh or canned)
• 3⁄4 cup prunes, narbig
• 1⁄4 cup cherries, narbig
• 1⁄4 cup Rosinen
• 1⁄4 cup uncooked rice
• 2 EL. minced fresh parsley
• 1 EL. fein gehackt frischer Minze
• 1⁄2 tsp. koscheres Salz
• 1⁄2 tsp. frisch gemahlen schwarze Pfefferkörner
• 1⁄2 tsp. frisch gemahlen turmeric root
• 1⁄2 cup extra virgin olive oil
• 2 Zitronen, in dünne Scheiben geschnitten

Anfahrt:

1. If you are using fresh grape leaves, soak them 5 bis 6 minutes in hot water. For canned leaves, soak them for a good 5 bis 6 Stunden, and in cold water. In either case, after soaking, squeeze the leaves gently to get rid of most of the water and then pat them fully dry with paper towels or clean kitchen towels.
2. Heizen Sie Ihren Backofen auf 350 Grad Fahrenheit.
3. Next rough chop the golden raisins and cherries.
4. Now combine all the ingredients except the grape leaves, Zitronenscheiben, and oil.
5. Lay the leaves out flat, and place enough stuffing mixture in each so that when you roll the leaves up they will be about 1-1/2 inches in diameter. Spread the mixture lengthwise along one side of the leaf, leaving about 1-1/2 inches of space to the very edge. Starting on that edge, roll the leaf up and over the stuffing once. The tuck both ends of the leaf up and over the roll, then continue rolling the leaf to the other side until it is fully rolled up into a fat cigar shape.
6. In a shallow baking dish that has a cover, place half of the lemon slices evenly all over the bottom; arrange the stuffed vine leaves on top, in a single layer.
7. Place the remaining lemon slices atop the rolls, pour in the olive oil and 2 Tassen Wasser.
8. Cover the dish, place in in the oven in the middle rack position, backen 1 Stunde.
9. Stuffed Vine Leaves can be served hot or cold. If serving fresh out of the oven and hot, remove them carefully from the baking dish with a slotted spoon and place several on each serving plate. Garnish with a few baked lemon slices from the baking dish. If serving cold, discard all the lemon slices and refrigerate the rolls until they are sufficiently chilled.

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