Ingredients with Measurements:
- 1 jar of grape leaves (16 oz)
- 1 can of chickpeas (15 oz), drained and rinsed
- 2 medium tomatoes, diced
- 1 small onion, diced
- 2 cloves of garlic, minced
- 1/4 cup of olive oil
- 1/4 cup of lemon juice
- 1 teaspoon of ground cumin
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Mixing bowl
- Colander
- Cutting board
- Knife
- Spoon
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Rinse the grape leaves in a colander and set aside.
3. In a mixing bowl, combine the chickpeas, tomatoes, onion, garlic, olive oil, lemon juice, cumin, salt, and pepper. Mix well.
4. Take a grape leaf and place it on a cutting board with the shiny side down and the stem facing you.
5. Place a spoonful of the chickpea mixture in the center of the leaf.
6. Fold the sides of the leaf over the filling and then roll it up tightly.
7. Repeat with the remaining grape leaves and filling.
8. Place the rolled grape leaves in a baking dish.
9. Pour any remaining filling over the grape leaves.
10. Cover the dish with foil and bake for 30 minutes.
11. Remove the foil and bake for an additional 10-15 minutes, or until the grape leaves are tender and lightly browned.
12. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 270
- Fat: 14g
- Carbohydrates: 29g
- Fiber: 8g
- Protein: 8g
Substitutions for ingredients:
- You can use fresh grape leaves instead of jarred ones.
- You can use canned diced tomatoes instead of fresh ones.
- You can use red onion instead of white onion.
Variations:
- You can add cooked rice to the filling mixture.
- You can add chopped parsley or mint to the filling mixture.
- You can add feta cheese to the filling mixture.
Tips and tricks:
- If the grape leaves are too tough, blanch them in boiling water for a few minutes before rolling them.
- You can use toothpicks to secure the grape leaves if they are not staying closed.
- You can make the filling ahead of time and store it in the fridge until ready to use.
Storage instructions:
- Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- To reheat, place the grape leaves in a baking dish and cover with foil. Bake at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the grape leaves on a platter with lemon wedges and fresh herbs.
Garnishes:
- Garnish with chopped parsley or mint.
Pairings:
- Serve with a side of hummus and pita bread.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Tzatziki sauce
Troubleshooting advice:
- If the grape leaves are falling apart, try blanching them in boiling water for a few minutes before rolling them.
- If the filling is too dry, add more olive oil or lemon juice.
Food safety advice:
- Make sure to rinse the grape leaves well before using them.
- Store any leftovers in the fridge and consume within 3 days.
Food history:
- Grape leaves stuffed with various fillings are a popular dish in many Mediterranean and Middle Eastern countries.
Flavor profiles:
- The grape leaves provide a slightly bitter and earthy flavor, while the chickpeas and tomatoes add sweetness and acidity. The cumin adds a warm and spicy flavor.
Serving suggestions:
- Serve as an appetizer or as a main dish with a side salad.
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Region: Middle Eastern