Wedding Menu- Grape Leaves

Stuffed Grape Leaves 

24 large grape leaves

2 Tbsp olive oil

¾ cup finely chopped onion

1 cup uncooked quinoa

2 cups water

½ cup chickpeas (cooked/ drained and rinsed)

¼ cup dried currants (Zante)

2-3 Tbsp chopped fresh parsley

1 ½ Tbsp chopped fresh mint

1 Tbsp chopped fresh dill

½ tsp cinnamon

Salt and Fresh ground Black Pepper

Juice of one Lemon + 1 lemon

Drizzle olive oil

  If using fresh picked grape leaves, you must first rinse the leaves and them steam them, just until their color turns 1-2 minutes. Then allow them to cool before removing the stems. If using leaves from a jar, rinse with cold water, pat dry with paper towels, then remove stems and set aside.

To make the stuffing: First rinse the quinoa well, drain and set aside. In a saucepan, combine olive oil and chopped onions. Sautee onions until translucent. Add the quinoa, stir with heat on high and add water. Stir once and let it come to a boil. As soon as it comes to a boil, cover and reduce heat to LOW. Set the timer for 15 minutes. Check to see if water is fully absorbed, remove from heat and set aside to cool.

  Meanwhile chop the fresh herbs and juice the lemon. The quinoa does not have to be fully cooled, so once you have all the other ingredients ready, Add them to the quinoa; chickpeas, currants, parsley, mint, dill, cinnamon, salt and pepper, lemon juice and oil.

  Now for stuffing the leaves: Lay leaves out with stem side towards you and the leaf tip pointing away. Spoon 1 rounded tablespoon of filling onto the center of the grape leaf. Fold one side of leaf over filling and then the opposite side. From the stem side roll up and away from you toward the tip of the leaf.

  Place rolls in casserole pan side by side. Squeeze more lemon juice over the top and drizzle with a little oil. Bake, covered in the oven at 350° for ten minutes. Stuffed Grape leaves can be served warm or cold. They will keep in the fridge for up to a week.