This recipe accompanied me since I was a child, then in college and now, every time I have the opportunity. It is a meal that accompanied me from my early childhood given the influence of Syrian-Lebanese and Turkish origin that exists in the north of Argentina where the typical roast and empanadas are mixed wisely with the flavors of the near east. For my lands it is known with a slightly gloomy name, but it is a cultural issue: “children involved”. Come and see.
Ingredients for 4 people
- 225 g of preserved grape leaves , drained.
- 150 ml of extra virgin olive oil.
- 150 ml of water.
- 1 lemon juice
- 1 teaspoon of sugar
For the filling
- 225 g of long grain rice.
- 40 g of pine nuts.
- 4 tablespoons chopped onion.
- 2 teaspoons chopped parsley
- 2 tablespoons dried mint
- 1/2 teaspoon ground cinnamon.
- 1/2 teaspoon ground allspice.
- Salt and pepper to taste.
Preparation in 6 steps
- Put the vine leaves in a bowl and cover them with boiling water. Let them soak for 20-30 minutes, then let them soak in cold water for 3 minutes and drain them.
- Place the rice in a bowl, cover it with hot water, stir it and let it rest for about 5-7 minutes, rinse it under the cold water and drain it.
- Mix the rice with the pine nuts, the onion, the parsley, the mint, the cinnamon and the allspice peppering to taste.
- Place a vine leaf on a board with the side of the leaf rib facing down. Place a spoonful of filling in the center of the sheet. Fold the stem over the filling, fold the sides over the filling and roll the leaf.
- cover the bottom of a pan with the leaves broken or sobantes and place the stuffed on top. Mix the oil with water, lemon juice and sugar, and pour the mixture over the stuffed leaves. Place a plate on top so that they are well closed.
- Cover the pan and cook over low heat for 1:30 hs., Remove from the heat and let them cool before serving at room temperature.