Spicy Stuffed Grape Leaves
Ingredients
Filling
Ground meat (raw)
500 g
Rice (uncooked)
150 g
Onion (diced)
1 piece
Garlic (minced)
3 clove
Olive oil
2 tbsp
Chili pepper (diced)
1 piece
Black pepper
1 tsp
Salt
1 tsp
Wrapping
Grape leaves (blanched)
40 piece
Instructions
Prepare the filling
Heat olive oil in a pan, sauté diced onion and minced garlic until translucent. Add ground meat and cook until browned. Stir in rice, chili pepper, salt and black pepper. Mix well and remove from heat.
Blanch the grape leaves
Bring a large pot of water to a boil. Add grape leaves in batches and blanch for 2 minutes. Drain and rinse under cold water.
Roll the grape leaves
Place a grape leaf on a cutting board, vein side up. Add 1 tablespoon of filling near the stem. Fold sides over filling and roll tightly into a cylinder. Repeat with remaining leaves and filling.
Cook the stuffed leaves
Arrange rolls in a pot, seam side down. Add water to barely cover. Place a heatproof plate on top to keep rolls submerged. Bring to a simmer, cover and cook on low heat for 45 minutes.
Rest and serve
Remove pot from heat and let rolls rest for 15 minutes. Serve warm or at room temperature with lemon wedges or yogurt.
Original recipe
Storage
Cool completely before storing. Reheat gently to avoid drying out.
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