Tuesday, January 11, 2011
Stuffed Vine Leaves
Stuffed Vine leaves is a popular appetizer all over Middle East . It is also called as grape leaves. They are generally stuffed with ground meat, rice and vegetables. If it is stuffed with meat they serve it warm, vegetarian stuffing can be served cold. Today I used bulgur wheat with vegetables as stuffing. I followed Arabic food for the recipe, the actual recipe is with meat and rice. I made a few changes from the original recipe.
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Preparation Time: 30 minutes
Cooking Time: 20 minutes
Grape leaves- about 40 ready to use from the package
Bulgur wheat- 1 cup
Onion- 1 finely chopped
Red Pepper- 1/2 chopped
Carrot- 1 medium sized chopped finely
Garlic- 3 pods chopped finely
Tomato paste- 1 tsp
Vegetable stock cube- 1
Olive oil- 2 tsp
Tomato - 2 sliced
Onion- 1 sliced
Potato- 2 sliced
Salt and pepper to taste
Prepare the stuffing first by heating the oil in a pan, add the finely chopped garlic, onions and saute well. Then add the pepper and carrot. Cover the pan and cook for 2 minutes. Add 2 cups of water along with the stock cube. Add the bulgur, salt and pepper. Keep the heat in medium to low. Cover the pan and cook till the water is completely absorbed and the bulgur is cooked. Switch off and keep it aside.
To stuff the leaves. Wash the leaves well in warm water. Keep the leaf on the rough side and stem facing you. Place a spoonfull of filling inside and wrap it up. Repeat the same with 20 leaves.
Take a heavy bottomed pan, line the inside with vine leaves, on top of that arrange slices of onion, tomato and potato. On top of it arrange the stuffed vine leaves. Repeat the same with until all the vine leaves get over. Fill the pan with water till the top of the leaves. Keep a plate on the top layer and press it firmly. Cover the pan with it's lid, cook it in medium heat for 20 minutes.
Serve warm or cold with yogurt.
This recipe goes to AWED- Iranian Cuisine hosted by Sweet Artichoke originally started by DK of Chef in you.