Cook&Eat: Stuffed Grape Leaves

Stuffed Grape Leaves is a very popular dish in many European and Asian cuisines. They can be served warm or cold and with some sour milk on top of them.
The needed products for 10 portions are:






  • 15-20 grape leaves
  • 1 teacup rice (the capacity of the cup should be 250 ml.)
  • 1 carrot
  • 3 chopped onions
  • 1 tsp. black pepper
  • salt
  • sunflower oil
  • half teaspoon savory
  • 2 teaspoons chopped parsley

Wash the leaves and get rid of their handles. Then you should drop them with a colander in boiled water. After 3-4 seconds bring them out and put the leaves in another cookware. In this way, the grape leaves will become soft. The next step is to heat up the oil in a frying pan. Add the onions and fry for a minute. Add the finely chopped carrot and the spices. Fry for one more minute. After that add the rice and stir. Add 1/4 teaspoon water. When the rice absorbs the water, you should remove it from the hot-plate.

Fill the grape leaves with the cooked mixture and form them into small bundles. Put some leaves on the bottom of the stewpan and cover them with the bundles. Add oil, cover the bundles with a plate and pour salted water. Let them boil for 30 minutes on low temperature.
And you are ready!
Bon Appetit.


The picture is provided by