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From Our Jewish Cooking Expert

Easy, Stuffed Grape Leaves (dairy)
makes 24-26

Packaged rice pilaf mix and storebought pesto cuts down on lengthy preparation time. I find the Krinos brand of grape leaves contain mostly large, unbroken leaves making it easy to work with..

1 (1 pound) jar grape leaves in brine
1(6.75 ounce) rice pilaf mix
2 tablespoons olive oil
1 small onion, finely chopped
1 teaspoon minced garlic
1/2 cup chopped fresh dill, packed
3 rounded tablespoons pesto*
2 tablespoons toasted sesame seeds
3/4 cup water
3/4 cup olive oil
2/3 cup fresh lemon juice
1 teaspoon ground cumin

*to make pareve, use pareve pesto or substitute 1 cup chopped mixed herbs such as basil and parsley.

Rinse the grape leaves under cold running water. Separate gently and place in a large bowl of cold water. Soak for 10 minutes or longer to help remove some of the salt.

Cook the pilaf mix according to package directions. Set aside.

Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook until onion is softened, about 10 minutes. Do not brown. Remove from heat and add the rice pilaf, dill, pesto and sesame seeds. Mix well.

Pat grape leaves dry with paper towels. Set any torn leaves aside. Place one leaf at a time on a board, vein sides up. Place a rounded tablespoon rice mixture at the center bottom of each leaf. Fold in the sides, then roll up tightly from the bottom like a jelly roll. Place seam side down on a plate. Repeat with remaining filling and grape leaves.

In a small bowl, whisk together the water, olive oil, lemon juice and cumin. Pour about 1/4 cup mixture on the bottom of a large pot. Line bottom of pot with the torn grape leaves. Place stuffed grape leaves in pot, seam side down, packing tightly together. If too many for one layer, separate layers with more torn leaves. Pour remaining oil and lemon mixture over. Cover with a heatproof plate to keep stuffed leaves in place during cooking. Bring to a boil over medium heat. Cover. Reduce to simmer. Cook for 25 minutes or until the leaves are tender. Serve warm or at room temperature.

approx. nutrients each stuffed grape leaf: calories – 67 protein – 1g

carbohydrates – 5g fat – 3g cholesterol – 1mg sodium – 264mg

 

This recipe from the article "SHAVUOT – The Seven Species – produce of the Land of Israel."

 

Ethel G. Hofman has more than 20 years of experience in the kosher food and wine industry. She is a past president of the International Association of Culinary Professionals and is food editor of the Baltimore Jewish Times and Philadelphia Jewish Exponent.  She can be reached for consulting at: www.kosherfoodconsultants.com