Website of the Year India 2016



Stuffed Vine Leaves Recipe

Stuffed Vine Leaves is a popular Continental Side-Dish
Author :
 
On :
Friday, 21 July, 2017
Category :
Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Continental Recipe
Technique :
Slow-Cooked Recipe
Difficulty :
Easy
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 40 - Grape leaves, ready to use from the package
  • 1 cup - Bulgur Wheat
  • 1 - onion, finely chopped
  • 1/2 - red pepper, chopped
  • 1 - medium sized carrot, chopped finely
  • 3 pods - garlic, chopped finely
  • 1 tsp - Tomato paste
  • 1 cube - vegetable stock
  • 2 tsp - Olive oil
  • 2 - tomato, sliced
  • 1 - onion, sliced
  • 2 - potato, sliced
  • Salt - to taste
  • Pepper - to taste
  • How to Make Stuffed Vine Leaves:

    1. To prepare the stuffing:
    2. Heat oil in a pan. Add the finely chopped garlic, onions and saute well.
    3. Then add, pepper and carrot. Cover the pan and cook for 2 minutes.
    4. Add 2 cups of water along with the stock cube.
    5. Add the bulgur, salt and pepper.
    6. Cook it in medium to low heat.
    7. Cover the pan and cook, till the water is completely absorbed and the bulgur is cooked.
    8. Switch off and keep it aside.
    9. To stuff the leaves:
    10. Wash the leaves well, in warm water.
    11. Keep the leaf on the rough side and stem facing you. Place a spoonful of filling inside and wrap it up.
    12. Repeat the same with the 20 leaves.
    13. Take a heavy bottomed pan and line the inside with vine leaves.
    14. On top of that, arrange slices of onion, tomato and potato.
    15. On top of it, arrange the stuffed vine leaves.
    16. Repeat the same, until all the vine leaves get over.
    17. Fill the pan with water, till the top of the leaves.
    18. Keep a plate on the top layer and press it firmly.
    19. Cover the pan with a lid and cook it in medium heat, for 20 minutes.
    20. Serve warm or cold with yogurt.
    21. Recipe courtesy: Taste of Pearl City




     

    Bawarchi of the Week

    Nithya Rajasekaran

    Nithya Rajasekaran

    Nithya Rajasekaran is a software engineer turned blogger who loves diverse cuisine and creative food presentation.

    know more
  • Punjabi Mutton Curry

    Punjabi Mutton Curry

    Non-Vegetarian

  • Simple palak curry

    Simple palak curry

    Vegetarian

  • Sweet Almond Buns

    Sweet Almond Buns

    Kid-Friendly