👨‍🍳 作り方

1. 1

   If using jarred grape leaves, rinse them thoroughly under cold water to remove excess brine. If using fresh leaves, blanch them in boiling water for 1-2 minutes until softened, then rinse. Trim off the tough stems.

2. 2

   Prepare the filling: In a large bowl, combine the washed rice, chopped tomatoes, chopped onions, chopped parsley, chopped mint. If using meat, add the ground lamb or beef now. Season with salt and black pepper. Mix well.

3. 3

   To roll the grape leaves: Lay a grape leaf flat with the vein side up. Place about 1-2 teaspoons of filling near the stem end (use less filling for smaller leaves). Fold the bottom edge over the filling, then fold in the sides, and roll tightly towards the tip.

4. 4

   Line the bottom of a heavy-bottomed pot with some of the grape leaf stems, sliced potatoes, or tomato slices to prevent the rolls from sticking.

5. 5

   Arrange the stuffed grape leaves snugly in layers in the pot, seam-side down. You can alternate the direction of each layer for a tighter pack.

6. 6

   Scatter the sliced garlic cloves over the top layer of grape leaves.

7. 7

   In a separate bowl, whisk together 1/2 cup of olive oil, lemon juice, and water or chicken broth. Pour this liquid mixture over the grape leaves until they are just covered. If needed, add more liquid.

8. 8

   Place a heatproof plate directly on top of the grape leaves to keep them submerged and prevent them from unrolling during cooking. Cover the pot with a lid.

9. 9

   Bring the liquid to a boil over medium-high heat, then reduce the heat to low and simmer gently for about 60-75 minutes, or until the rice is fully cooked and the leaves are tender. The cooking time may vary depending on the type of rice and leaves used.

10. 10

    Once cooked, let the grape leaves rest in the pot for at least 15-20 minutes before serving. Drizzle with the remaining 1/4 cup of olive oil before serving, if desired. Serve warm or at room temperature.