Yaprakes Finos Sephardic Stuffed Grape Leaves Recipes
YAPRAKES FINOS (SEPHARDIC STUFFED GRAPE LEAVES)
This stuffed grape leaves recipe includes a filling made with onion, rice, pine nuts, tomato, parsley, and currants. Serve with olive oil-lemon juice sauce.
Provided by Gil Marks
Categories Pareve
Time 2h15m
Yield About 40 large or 60 small rolls
Number Of Ingredients 18
Steps:
- Stuffing: Peel, seed, and chop tomatoes. Set aside.Heat the oil in a large saucepan over medium heat. Add the onions and sauté until soft and translucent, 5 to 10 minutes. If desired, add the pine nuts and sauté until golden. Add the rice and sauté until well coated, 3 to 5 minutes. Stir in the water, tomatoes, parsley, salt, sugar, pepper, and, if desired, currants. Bring to a boil, cover, reduce the heat to low, and simmer until the liquid is absorbed, about 20 minutes. Let cool.If using preserved leaves: unroll, rinse under cold water, then soak in cold water to cover for 15 minutes. If using fresh grape leaves: blanch in boiling lightly salted water for about 5 minutes. Drain and pat dry. Carefully cut off the stems. Place the leaves on a flat surface, shiny side down and vein side up.On large leaves place about 1 Tablespoon stuffing and on smaller leaves a heaping teaspoon near the stem end. Carefully fold the leaf from the stem end to cover the filling. Fold the sides over, then roll up the leaf to make a neat package.Cover the bottom of a baking dish or heavy pot with any extra leaves. Arrange the rolls, seam side down, in layers in the prepared dish.To Make the Sauce: Combine the water, lemon juice, oil, garlic, sugar, and salt and pour over the stuffed grape leaves to cover. Weigh down the rolls with a heavy plate. Cover the pot, bring to a boil, reduce the heat to low, and simmer until tender, about 1 hour. Let cool.
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