Israeli Stuffed Grape Leaves (Memulaim)
Tender grape leaves filled with a flavorful mixture of rice, herbs, and spices, often seasoned with tomato and lemon. This vegan dish is a staple appetizer or side dish in Israeli cuisine, enjoyed hot or cold.
🧂 Ingredients
- 40 leaves Grape leaves(stems removed, rinsed (fresh or jarred))
- 1 cup Long-grain white rice
- 2 Tbsp Olive oil
- 0.75 cup Onion(finely chopped)
- 2 cloves Garlic(minced)
- 0.25 cup Fresh dill weed(finely chopped)
- 1 can (14.5 oz) Diced tomatoes with juice
- 2 Tbsp Tomato paste
- 0.5 tsp Lemon juice
- 1 tsp Ground cumin
- 0.5 tsp Black pepper(freshly ground)
- 0.5 tsp Salt(kosher)
- 4 cups Water(for cooking)
👨🍳 Instructions
- 1
Prepare the grape leaves: If using jarred leaves, rinse them thoroughly in cold water and let them soak for about 20 minutes to soften. If using fresh leaves, blanch them in boiling water for a few minutes until pliable, then rinse with cold water. Remove any thick stems.
- 2
Prepare the filling: Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until softened and translucent, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant. Stir in the chopped dill, diced tomatoes with their juice, tomato paste, and lemon juice. Season with cumin, black pepper, and salt. Cook for about 10 minutes, stirring occasionally, until the vegetables are tender and the mixture has thickened slightly. Remove from heat and let cool slightly.
- 3
Combine filling with rice: In a bowl, combine the cooled tomato-onion mixture with the uncooked rice. Mix well to ensure the rice is evenly coated with the flavors.
- 4
Assemble the grape leaves: Lay a grape leaf flat with the rough side facing up and the stem end towards you. Place about 1-2 tablespoons of the rice filling near the stem end, depending on the size of the leaf. Fold the sides of the leaf inward over the filling, then tightly roll from the stem end towards the tip, creating a neat package. Repeat with the remaining grape leaves and filling.
- 5
Cook the stuffed grape leaves: Line the bottom of a large, shallow saucepan or Dutch oven with a few imperfect grape leaves to prevent scorching. Arrange the stuffed grape leaves snugly in the pot, seam-side down, in a single layer, like bricks. Pour the 4 cups of water over the stuffed leaves. Place an inverted heatproof plate directly on top of the grape leaves to keep them submerged and prevent them from unrolling during cooking. Bring the water to a gentle simmer over medium heat, then reduce the heat to low, cover the pot tightly, and cook for about 1 hour, or until the rice is tender and the leaves are very soft. Check periodically and add a little more water if the liquid evaporates too much.
- 6
Rest and serve: Once cooked, remove the pot from the heat and let the stuffed grape leaves rest, covered, for at least 15-20 minutes before serving. This allows the flavors to meld and the filling to set. Serve hot or cold as an appetizer or side dish.
💡 Pro Tips
- ✓If using jarred grape leaves, be sure to rinse them very well to remove excess brine.
- ✓Don't overfill the grape leaves, as the rice will expand during cooking.
- ✓Arranging the leaves tightly in the pot helps them maintain their shape.
- ✓The plate on top is crucial for keeping the leaves submerged and preventing them from opening up.
🔄 Variations
- Some recipes include a small amount of ground beef or lamb in the filling for a non-vegan version.
- A squeeze of fresh lemon juice can be added before serving for extra brightness.