This is a favorite dish among Jews from Armenia, the Near East and Turkey.
- 8 grape leaves
- Boiling water
- 4 large onions, diced
- Vegetable shortening or vegetable oil
- 1 cup rice
- 1/3 cup chopped seedless raisins
- Salt, to taste
- Wash grape leaves and cover with boiling water until the leaves are wilted. Drain
- Fry onions in shortening or vegetable oil until light brown and transparent.
- Add washed rice and raisins and stir well over reduced heat for 2 minutes.
- Add salt to taste. Let cool before placing a spoonful of the mixture in the center
of each leaf and rolling up, tucking in the ends or forming into a tightly-wrapped
- Arrange neatly in a heavy skillet; add water to cover, and let simmer 30 minutes.
Water may be added if necessary to prevent sticking.
- Slip under a broiler to brown if desired.
- Serve with yogurt or sour cream topping, hot or cold, and garnish with parsley.
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