Stuffed Grape Leaves

Stuffed grape leaves recipe with olive oil, one of the most popular Turkish dishes, is with you.

For Preparing Cooking
4 People 40 Minutes 45 Minutes


  • 300 grams of vine leaves
  • 1 lemon
  • 4 tablespoons of olive oil
  • 1 cup of hot water
  • 1/2 cup olive oil
  • 3 medium sized onions
  • 1.5 cups of rice
  • 1 cup of hot water
  • 1 tablespoon peanut
  • 1 tablespoon of currants
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • 1 teaspoon of mint
  • 1 teaspoon allspice
  • 1/2 teaspoon of cinnamon


  1. To prepare the inner mortar of the wrap; Heat the half a glass of olive oil in a large saucepan. Roast the grated onions until they have a light color. Then put 1.5 tablespoons of peanuts on top and continue roasting.

  2. Soak them in warm water for 5 minutes and drain the 1.5 cups of rice with the onions, until the rice has a transparent appearance.

  3. Add 1 tablespoon of currants, 1 teaspoon of salt, pepper, allspice and cinnamon and mix. Add about 1 cup of hot water and cook the inner mortar on low heat for 5 minutes, then remove it from the stove.

  4. Open the pickled vine leaves on the counter. To the middle part of each leaf; Prepare and share a teaspoon of the inner mortar you heat.

  5. Wrap all the leaves tightly, taking in the sides and moving from the wide part to the tip.

  6. Cover the bottom of the wrap pan with a few vine leaves. Arrange the wraps you prepare, side by side, in a row. After slicing the lemon into the ring, place it on the wraps.

  7. In order not to open during cooking; Cover them with a flat serving dish. After adding 1.5 cups of hot water and 2 tablespoons of olive oil to the pan, cook the wraps for about 35 minutes on low heat. Serve warm or cold.

Thursday, January 10, 2019