Yaprach (Stuffed Grape Leaves) Recipe
Description: This delightful recipe for Yaprach, or Stuffed Grape Leaves, holds a special place in my heart as it was generously shared by my kind upstairs neighbor. It has become a cherished dish in our household, particularly adored by my daughter, who now takes pride in preparing it herself. Each bite is a delicious blend of flavors and memories, making it perfect for lunches, snacks, or any occasion that calls for a flavorful treat.
Recipe Information:
- Cook Time: 2 hours
- Prep Time: 30 minutes
- Total Time: 2 hours 30 minutes
- Servings: 24
- Yield: 48 pieces
Nutritional Information (per serving):
- Calories: 94
- Fat Content: 0.2g
- Saturated Fat Content: 0.1g
- Cholesterol Content: 0mg
- Sodium Content: 82mg
- Carbohydrate Content: 20.8g
- Fiber Content: 0.7g
- Sugar Content: 0.8g
- Protein Content: 1.9g
Ingredients:
- 3 cups rice
- 1 onion
- 1/2 cup fresh coriander
- 1 tomato
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 cup tomato paste
- Grape leaves (quantity as needed)
Keywords: Berries, Grapes, Fruit, Greek, Asian, European, Christmas, Weeknight, For Large Groups, < 4 Hours, Easy
Recipe Instructions:
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Prepare the Filling:
- In a large bowl, combine the rice, finely chopped onion, fresh coriander, diced tomato, salt, black pepper, and tomato paste. Mix well until all ingredients are evenly distributed.
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Prepare the Grape Leaves:
- Rinse the grape leaves thoroughly under hot water to remove any brine or residue.
- Place the rinsed grape leaves in a bowl of hot water and let them soak while you work on each leaf individually.
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Assemble the Yaprach:
- Lay one grape leaf flat on your working surface, smooth side facing down.
- Spoon a teaspoon of the rice filling onto the center of the leaf, adjusting the amount based on the size of the leaf.
- Shape the filling into a finger-like strip along the center of the leaf.
- Fold the sides of the leaf inward, covering the filling but leaving a bit of space on the edges.
- Starting from the bottom edge, roll the leaf upwards into a tight cigar shape, enclosing the filling completely.
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Cooking:
- Arrange the stuffed grape leaves snugly in a large pot, stacking them in layers if necessary.
- Pour enough water into the pot to slightly cover the layers of leaves.
- Add a few drops of oil, a pinch of black pepper, a dash of citric acid, and half a tablespoon of tomato paste to the water.
- Cover the pot and bring the water to a boil over medium heat. Once boiling, reduce the heat to low and simmer, covered, until all the water has been absorbed and the rice is cooked through.
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Final Steps:
- Once the water has been absorbed, remove the pot from the heat.
- Place a clean kitchen towel between the pot and the lid, ensuring a tight seal.
- Return the pot to low heat and allow the stuffed grape leaves to cook for an additional 30 minutes, allowing the flavors to meld and the leaves to soften further.
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Serving:
- Yaprach can be served hot or cold, making it a versatile dish for any occasion.
- Arrange the stuffed grape leaves on a platter and serve as a delightful appetizer or side dish, garnished with a wedge of lemon or a sprig of fresh herbs for a touch of brightness.
Enjoy the savory flavors and heartwarming memories that come with each bite of these tender Yaprach (Stuffed Grape Leaves). Whether shared with loved ones or enjoyed solo, this recipe is sure to become a beloved favorite in your kitchen as it has in mine.
