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Stuffed Grape Leaves (Yipraq)
Ingredients
- 1 jar of preserved grape leaves or fresh leaves
- 3 cups round rice
- 4 green onion
- 8 cloves garlic
- 1 tomato, chopped and peeled
- 1 hot pepper (optional)
- 3 celery leaves
- 1 small can tomato paste
- 1/2 cup olive oil
- salt and pepper
- paprika
- 2 teaspoons onion soup mix powder (optional)
- 2 lemons, squeezed
Preparation
Mix:Finely chopped green onion, tomato (peeled), garlic and celery.
And chopped hot pepper for those who like it.
Add olive oil, salt, pepper, and about a tablespoon of sweet paprika.
If you like, you can also add 2 teaspoons of onion soup mix powder.
Add the juice of 2 lemons and tomato paste.
Taste and adjust the flavors.
Mix everything together with the round rice and set aside for about half an hour.
Rinse the grape leaves well!! (especially if they are preserved) and drain.
Fill each leaf and arrange in the pot.
Arrange lemon slices on top - you can also use pickled lemon - and place a plate on top.
Mix water with 4 tablespoons of oil (you can also use a teaspoon of onion soup mix powder), salt and lemon.
Pour over the rolled leaves.
Bring to a boil and lower the heat for about another two hours with a towel on top.
**For those who want to stuff onion:
Cut an onion in half, almost down to the middle.
Place in a nylon bag, seal and put in the microwave for 10 minutes.
Separate the onion layers carefully, fill and roll.
*It is important to place the grape leaves/onion with the sealed edge facing down so that it does not open during cooking.
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