I’ll never forget the first time I made these; I went out with a friend to his small “vineyard”—he had a few wild grapevines growing in his backyard—and we picked the leaves and painstakingly cut the heavy veins from all of them, then blanched them and began. I’ve never eaten better, though canned or bottled grape leaves make the process much easier. Unlike most stuffed vegetables, grape leaves are usually served cold. However, they can be served hot, just after cooking, topped with Avgolemono (page 596) or simply some yogurt thinned with a little water and warmed with a tablespoon or two of minced garlic and some salt and pepper. Other vegetables you can prepare this way: cabbage leaves (see page 445).
Recipe information
Yield
makes about 30 grape leaves 6 or more servings
Ingredients
Preparation
Step 1
Bring a large pot of water to a boil; salt it only if you’re using fresh leaves. Blanch the leaves, a few at a time, for about a minute—or until they’re tender—if they’re fresh, just 15 seconds or so if they’re bottled. Rinse under cool water. Remove any thick stems.
Step 2
To stuff, put a leaf, vein (bottom, or dull) side up, on a counter or cutting board. Put a tablespoon or so of filling in the center of the leaf, near the stem. Fold over the sides, then roll up from the stem end, making a little package; you’ll quickly get the hang of it. Don’t roll too tightly—the mixture will expand as it cooks. Put each finished package on a plate, seam side down.
Step 3
If you have any unused leaves, put them in the bottom of a wide deep skillet or flameproof casserole with a lid. Add the stock to the pot, along with a large pinch of salt and the lemon juice. Arrange the stuffed leaves in the pot, seam sides down, packing them as tightly together as is necessary; if you have to layer them, that’s fine too. Drizzle about half the olive oil over all, then cover with a plate (this helps the rolls maintain their shape). Bring to a boil, then lower the heat and cover. Cook for about 30 minutes, checking once or twice just to make sure there is still liquid in the pan (if it is running low, add a little boiling water).
Step 4
Turn off the heat. (If you wish to serve the grape leaves hot, see the headnote.) Let cool to room temperature, then remove the rolls, put them on a plate, cover, and chill. (They may remain in the refrigerator for up to 2 days.) Drizzle with the remaining olive oil, sprinkle with a bit of pepper and mint, and serve with lemon wedges.
