>> 16 fresh grapevine leaves, stems removed
>> 2 medium sized potatoes
>> 2 plum tomatoes
>> 1 medium onion
>> 1 1/2 cups of parboiled rice
>> 1/2 cup tomato or pizza sauce
>> 2 tbsps finely mint leaves
>> 1 tbsp finely chopped basil
>> 1 tbsp finely chopped parsley
>> 2 lemons, juiced
>> 1 tbsp salt
>> 1/2 cup olive oil
>> 1 cup water
Blanch the grape leaves in hot water for three minutes. Drain and refill pot with cold water and let the leaves sit.
Preheat oven to 350F.
In a medium-sized bowl, place the finely chopped parsley, basil, and mint. Set aside. Finely chop up the plum tomatoes and onion. Place in the bowl with the herbs.
Add the rice, tomato (or pizza) sauce and the juice of 1 lemon to the bowl and blend well. Let sit.
Thinnly slice the potato so that they are (somewhat) oval shaped. In a parchment paper covered rectangular casserole dish, arrange them on the bottom.
Lay out one grape leaf (front side down) on a wooden board. From the bottom make about a 1" cut up the main vein.
Place about 1 tablespoon of the mixture in the middle of the grape leaf and tuck in the sides. Roll up firmly and gently into a somewhat cigar shape. Adjust the amount of mixture depending on the size of the leaf. (If you are not sure how to securely roll the stuffed grape leaf please refer to the YouTube video: How to Stuff Grape Leaves.)
Place the stuffed grape leaves onto the potatoes in the glass casserole dish.
When you finish rolling the grape leaves, combine the juice of one lemon, olive oil, salt and water in a small bowl. Pour over the stuffed grape leaves.
Place in oven and cook for 30 minutes.
Serve hot or cold.
Wild Edibles in Recipe: Wild Grape Vine
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe:
Recipe Category: Main Dishes
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