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🍽️ Classic Grape Leaf Rolls with Rice Filling

1085 kcal · 30 min · 4 servings

Ingredients

• 500 g Yogurt
• 1 Clove garlic
• 2 tbsp Sour cream
• 1 tbsp Lemon juice
• 3 tbsp Chopped parsley
• Salt
• Lemons (organic)
• 700 g Rice
• 1 Onion
• 3 Cloves garlic
• 1 tbsp Butter
• 3 tbsp Tomato paste
• 4 tbsp Chopped parsley
• Salt
• Pepper
• 400 g Grape leaves organic (or pickled)
• 100 ml Sunflower oil

Instructions

1. 1. Peel the onion and the garlic clove.
2. 2. Chop the onion and garlic very finely.
3. 3. Rinse the rice in a sieve under running water.
4. 4. Sauté the onion and garlic in butter.
5. 5. Stir the tomato paste into the onion mixture.
6. 6. Add the rinsed rice.
7. 7. Pour in lightly salted water, which has slightly less than double the volume of the rice.
8. 8. Bring the mixture to a boil.
9. 9. Let the rice swell with the lid on very low heat for about 20 minutes.
10. 10. Blanch the grape leaves briefly in boiling water (blanching means cooking briefly in boiling water).
11. 11. Lay the grape leaves smooth side down on your work surface.
12. 12. Cut off the hard stem base of the leaves.
13. 13. Place 1 to 2 tablespoons of the rice filling on the bottom end of each leaf.
14. 14. Fold the sides of the leaf towards the center.
15. 15. Roll the leaf up tightly from bottom to top.
16. 16. Put the oil in a pot.
17. 17. Layer the grape leaf rolls on top of each other in the pot.
18. 18. Pour in about half a liter of water.
19. 19. Bring the water to a boil for 1 minute.
20. 20. Reduce the heat.
21. 21. Let the rolls simmer gently for about 1 hour.
22. 22. Peel the garlic for the sauce.
23. 23. Mix the yogurt with the sour cream.
24. 24. Stir the lemon juice, parsley, and garlic into the yogurt mixture.
25. 25. Season the sauce with salt.
26. 26. Serve the sauce with the stuffed grape leaves.
27. 27. Garnish the plates with lemon slices as you like.

Nutrition per serving

• kcal: 1085
• Protein: 25 g · Fett/Fat: 36 g · Carbs: 163 g