Through the grape vine...

Fresh off the vines growing on the garden side of the villa.  Best picked mid-summer.

 ...comes (eventually)  my favourite meze -

Stuffed Grape Leaves

(Zeytinyagli Yaprak Dolmasi)

It all starts with a basket of freshly picked grape leaves - tender, not too young nor old.  A few very large ones are always saved for the bottom of the pot.

 I usually prepare them for storing in a strong brine solution for use later.  They can be kept almost indefinitely this way.  Using commercial leaves is almost as good, however since I cannot purchase them in our village...I use my own.  Of course, they are never sprayed - an added plus.

Fresh leaves must be blanched in well salted water for 4 minutes, commercial 3 minutes.  Rinse in cold water.
This is a summertime, outdoor project best shared with a friend...
Take about a rounded teaspoon of filling.  (Mama, helping with the stuffing and rolling.) This is the fun part, chatting as we roll... Four slices of lemon top each snug layer of grape leaves.
How to roll:  Sort out the leaves shiny side down in piles of torn and small ones.  These may be used for patching.  Take a medium sized leaf, lay the stem end toward you as in picture, tuck the top of the leaf over the filling, then lay the sides of the leaf over the filling still holding the covered filling.  Roll away from you.  Place on a platter with the 'seam' side down.  It takes a little dexterity and practice but oh, so worth it!  After cooking they may be frozen.  As you see, they should resemble little cigars.

Contact me if you are interested in tips for the brine solution and packing/storing your own grape leaves.  Click here to return to the 'Stuffed Grape Leaves' recipe on the Turkey page (or use the back button on your browser). Click here for printable recipe version.