| Level: | Intermediate |
| Total: | 8 hr |
| Prep: | 30 min |
| Inactive: | 6 hr |
| Cook: | 1 hr 30 min |
| Yield: | 20 to 24 rolls |
Ingredients
- 2 large onions, finely chopped
- 1/2 cup olive oil
- 1 head garlic
- 1 tomato, chopped
- 1 cup lemon juice
- 1 tablespoon tomato paste
- Kosher salt
- Freshly ground black pepper
- 1 cup white rice
- 1/4 cup chopped dill
- 1 (16-ounce) jar grape leaves
Instructions
- Put the onions and oil in a skillet and cook over medium heat until the onions are soft and translucent, about 10 minutes. While the onions cook, peel the garlic cloves and mash them to a paste in a mortar and pestle. Add this to the pan along with the tomato, lemon juice, tomato paste, and salt and pepper to taste. Cook for another 5 minutes. Stir in the rice. Remove the pan from the heat and stir in the dill. Set aside to cool to room temperature, then refrigerate.
- While this is cooling, drain the grape leaves and carefully pull them apart. Put them into a bowl and cover them with cold water. Let them soak until you are ready to roll.
- Heat the oven to 350 degrees F.
- Place a grape leaf on your work surface, shiny side down. Add 1 tablespoon of the rice mixture to the middle of the grape leaf. Fold the sides over the rice and roll the leaf into a small log shape, about the size of George’s thumb. Repeat with the remaining rice, placing the stuffed leaves into a 9 by 9-inch baking dish. When the dish is full, cover the stuffed leaves with several layers of flat grape leaves and pour in 1 cup of water. Cover and bake for 1 hour. Let cool to room temperature and refrigerate. Serve cool.
Nutrition Facts
| Serving Size | 1 of 22 servings |
| Calories | 108 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 158 mg |