Welcome to my first daring cooks challenge post. So after signing up for daring kitchen and waiting another two weeks until I can finally participate in the October challenge I was excited to see that we were making grape leaves. Being Middle Eastern myself this is something I have grown up with and and have been taught to make... so with that said challenge number 1 has been a breeze :)
Our October 2010 hostess, Lori of Lori's Lipsmacking Goodness, has challenged The Daring Cooks to stuff grape leaves. Lori chose a recipe from Aromas of Aleppo and a recipe from The New Book of Middle Eastern Food.
We were given the option of using two different recipes or even using one of our own as long as the recipe included rice. I went with a traditional middle eastern stuffed grape leaves recipe that i grew up with. Now onto the fun part....
Makes about 60 grape leaves, depending on the size and amount of stuffing used
Fresh grape leaves or 1 jar of grape leaves
1 cup rice - rinsed and drained a few times
4-5 small tomatoes - diced into small cubes
2-3 green onions - chopped
1 cup parsley - finely chopped
1 tsp salt
1/2 cup lemon juice
1/2 cup olive oil
1-2 potatoes - cut into rings
1. Take grape leaves and dip into boiling water for about 5 seconds and place in colander to drain. If using grape leaves from a jar make sure you wash them first and if you'd like you can also place them in the boiling water as you would with the fresh leaves.
2. Wash, rinse and drain out the rice about 3 times and cut up all your veggies.
3. Mix all ingredients together.
4. At this point you can taste the water in the bowl and add more salt, lemon, etc to your own desired taste.
5. Lay a grape leaf on a flat work surface vein side up and fill with about 1 tsp of filling, again depending on the size of your leaf you may want to add more or less.
6. Fold in each side of the leaf and then roll from bottom up. Traditionally grape leaves are made to look thin and long.