Olive oil stuffed grape leaves are one of the indispensable delights of classic tables. With plenty of onion, rice, pine nuts, and currants inside, they're both nourishing and a light olive oil dish. Served cold, enhanced with lemon, and most meaningful when shared.
Ingredients:
For the filling:
- 5 dry onions
- 1 tea glass of water
- 1/2 tea glass of olive oil
- 2 tablespoons pine nuts
- 2 cups rice
- 1 tablespoon dried mint
- 2 dessert spoons black pepper
- 1 tablespoon tomato paste
- Juice of 1.5 lemons
- 2 tablespoons currants
- 1 tea glass Nermin Hanım Zeytinliği Edremit Mature Harvest Olive Oil
- 1 bunch parsley
- 1 dessert spoon salt
- 1 tea glass hot water
For wrapping:
- Half a kilo of brined grape leaves
For the top:
- 2 cups boiling water
- 1 tea glass Nermin Hanım Zeytinliği Trilye Early Harvest Olive Oil
- Juice of 1 lemon
Instructions:
- Chop the onions into small pieces. Place in a pot and soften with 1 tea glass of water.
- Add half a tea glass of olive oil and the pine nuts, stirring until golden. Once the pine nuts take on a light color, turn off the heat.
- Wash and drain the rice. Add the rice, tomato paste, mint, black pepper, chopped parsley, 1 tea glass of olive oil, lemon juice, currants, hot water, and salt to the pot. Mix well.
- Let the filling cool slightly. Meanwhile, soak the brined grape leaves in plenty of water to remove the salt, then drain.
- Spread the leaves on the counter with the veined side facing up. Place enough filling on each and roll.
- Line the bottom of the pot with a few leaves. Arrange the rolled leaves tightly but without crushing them. Cover with more leaves on top.
- Place a plate on top. Drizzle with 2 cups of boiling water, 1 tea glass of olive oil, and the lemon juice.
- Cover the pot with its lid. Once it comes to a boil, reduce the heat and cook for 45 minutes.
- After turning off the heat, let it cool without opening the lid.
- Once cooled, garnish with lemon and parsley before serving.
This recipe is a traditional delicacy, patiently rolled and cooked in olive oil. Don't forget to follow Nermin Hanım Zeytinliği for new recipes.