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Stuffed Grape Leaves with Tzatziki Sauce (Vegetarian)

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When I first moved to Ohio, I lived in a loft in downtown Cleveland. There was a handy little specialty grocery store located right downstairs that I visited often. It was especially appreciated when the temperature plummeted because I didn't have to brace for the cold to grab groceries! They also had very tasty stuffed grape leaves on their salad bar, and I ate my weight in these tasty little things. When my sister visited, we would immediately head down to stock up on them! When I later moved to Arkansas for a year, I mourned the loss of these leaves and I couldn't find any salad bar versions that could compare.

Traditional Greek stuffed grape leaves usually contain lamb, but I have also had them with just rice or with rice and pine nuts.  I am a fan of the simple rice version, but if you are looking for a vegetarian option with a little more substance, pine nuts will do the trick (as long as you aren't allergic to them!) Mint is also a common ingredient, but since my fiancĂ© only likes mint in beverages, I substitute with oregano.

Vegetarian Stuffed Grape Leaves

  • 1 jar of grape leaves
  • 1 quart water
  • 1 1/2 cups long grain white rice
  • 1/2 cup minced onion*
  • 2 cloves minced garlic
  • 1/4 cup fresh chopped oregano (or mint)
  • 1/4 cup fresh chopped dill
  • 1/4 cup lemon juice
  • 2 1/2 cups vegetable broth
  • 3/4 cup olive oil
  • 1 teaspoon cracked black pepper
  • 2 teaspoons sea salt
  • 1/2 cup pine nuts (optional)

*You can use any kind of onion you prefer, but I used a red onion and it gave a nice color to the filling.

If you will be adding pine nuts to your filling, toast them for just a bit in a skillet with no oil and then set them aside for later use.

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Heat a medium pot and add 1/4 cup oil, minced onion, and garlic. Simmer until onions are translucent. Add rice and 1 cup of broth. Continue to cook for about 10-15 minutes until liquid is absorbed. Rice should be a little over halfway done, but not completely cooked. Take off the heat and mix in 2 tablespoons of the lemon juice, dill, oregano, 2 teaspoons of sea salt, pepper, and pine nuts. Stir well and set aside to cool enough to handle.

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Bring the quart of water to a boil in a stock pot. While this is heating up, unfold grape leaves. Separate ones that are damaged or too small, but do not discard them. Set the damaged ones aside. Cut any stems off the good leaves and then place them into the boiling water. boil for 5-10 minutes until pliable. Strain and prepare to assemble leaves.

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Place leaf smooth side down on a cutting board or clean surface and spoon in about a tablespoon of mixture into the base.

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Roll mixture up into the leaf about halfway.

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Fold the ends in on each side.

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Roll the rest of the way and give the stuffed leaf a little squeeze to help it seal.

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Line a pot with the damaged grape leaves and place stuffed leaves on top.

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I found that my big wok worked well for this project. Pour the rest of your vegetable broth, lemon juice, and olive oil over the stuffed leaves. Cover with a heat proof plate.

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Cover pot with a lid and heat to medium, but then reduce to a low simmer and allow to cook for 1 hour or until fork tender. Plate and enjoy warm or cold. I love dipping them in Tzatziki sauce (recipe below).

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Tzatziki Sauce

  • 1/4 of a medium size cucumber
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons lemon juice
  • 1/4 cup fresh dill
  • 1-2 cloves garlic
  • 1 teaspoon sea salt
  • 1 teaspoon cracked black pepper

Chop cucumber enough to fit into your food processor or blender. Blend until smooth. Enjoy!

 

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