Traditional Stuffed Grape Leaves Recipe! - Collecting and marinating grape leaves in the village

Traditional Stuffed Grape Leaves (Dolma) Recipe
Collecting and Preparing Grape Leaves
Collection:
Harvest grape leaves in late spring or early summer when they are tender and bright green.
Choose leaves that are medium-sized, smooth, and free from blemishes.
Preparation:
Wash the leaves thoroughly under running water.
Blanch the leaves by placing them in boiling water for about 1-2 minutes until they are soft and pliable.
Immediately transfer the blanched leaves to an ice water bath to stop the cooking process.
Drain and pat them dry with a paper towel.
If not using immediately, you can preserve the leaves by layering them with salt and storing them in a brine solution (water mixed with a generous amount of salt) in the refrigerator for up to a year.
Marinating the Grape Leaves
Ingredients:
1 cup of fresh lemon juice
1 cup of olive oil
2 cloves of garlic, minced
1 teaspoon of salt
1 teaspoon of black pepper
1 tablespoon of chopped fresh dill (optional)
1 tablespoon of chopped fresh mint (optional)
Method:
In a large bowl, combine the lemon juice, olive oil, minced garlic, salt, pepper, dill, and mint.
Place the grape leaves in the bowl, ensuring they are fully submerged in the marinade.
Cover and refrigerate for at least 2 hours, or overnight for best results.
Making the Stuffed Grape Leaves (Dolma)
Ingredients:
50 grape leaves, marinated
1 cup of uncooked long-grain rice
1 large onion, finely chopped
2 cloves of garlic, minced
1/4 cup of pine nuts
1/4 cup of currants or raisins
1/2 cup of chopped fresh herbs (parsley, dill, mint)
1 teaspoon of ground cinnamon
1 teaspoon of ground allspice
1 teaspoon of salt
1/2 teaspoon of black pepper
1/2 cup of olive oil
1/2 cup of fresh lemon juice
1 1/2 cups of water or vegetable broth
Preparation:
Filling: In a large pan, heat 1/4 cup of olive oil. Add the chopped onion and minced garlic and sauté until soft. Add the pine nuts and currants and cook for another 2 minutes. Stir in the rice, herbs, cinnamon, allspice, salt, and pepper. Cook for 5 minutes, stirring constantly. Remove from heat and let it cool.
Stuffing: Place a grape leaf, shiny side down, on a flat surface. Place a teaspoon of the rice filling near the stem end of the leaf. Fold the bottom of the leaf over the filling, then fold in the sides and roll tightly. Repeat with the remaining leaves and filling.
Cooking:
They can be enjoyed as an appetizer, a side dish, or part of a mezze platter.
Enjoy your homemade traditional stuffed grape leaves!
#grapeleaves #dolma #traditional

[@TieuVanHarvest]

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[@Villagewoman.]

thank you🥰

[@user-pq7xf2se2t]

جميل جدا

[@Villagewoman.]

thank you😊

[@kitchentruckbys7498]

MashaAllah great video 👍thanks for sharing 👌❤💐

[@Villagewoman.]

Thanks for visiting

[@kamranehmedov3780]

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[@Villagewoman.]

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[@user-rn3yi1nt4h]

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[@Villagewoman.]

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[@ciurinakani4491]

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[@Villagewoman.]

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