A good yaprach recipe?!
A good yaprach recipe?
Anyone?
Answers:
Yaprach (Stuffed Grape Leaves)
3 cups rice
1 medium onion, chopped
1/2 package fresh coriander, chopped
1 small tomato, chopped or grated
1 teaspoon citric acid
1/2 teaspoon salt
1 pinch black pepper, or to taste if you like it hotter
1 (100 g) can tomato paste
1 jar pickled grape leaves
1. Mix all the ingredients except for the grape leaves together in a large bowl.
2. Rinse the grape leaves well in hot water and leave them in a bowl of hot water while you work with each one individually.
3. Place one leaf on your working surface, smooth side down.
4. Take one teaspoon of rice filling (measure according to the size of the leaf) and place it in a finger shape in the middle of the leaf.
5. Roll the outer edges towards but not quite reaching the middle.
6. Roll from the bottom towards the top into a cigar shape and place in a large pot.
7. Continue until all the leaves and filling has been used up, placed the filled leaves in the pot in a circular fashion, one level on top of another.
8. Add water until slightly covering the leaf layers.
9. Add a few drops of oil, a pinch of pepper and citric acid and 1/2 tablespoon of tomato paste to the water.
10. Boil covered until all the water has been absorbed.
11. Remove from heat.
12. Place a kitchen towel between the pot and cover, cover well and return to a small flame.
13. Cook for an additional 1/2 hour.
14. Serve hot or cold.
----------------Yaprach (Ale Gefen In Hebrew) (Stuffed Grapes
----------------------VARIATIO... HERE IS----------------------------...
1 -another stuffing.
3 c raw rice
1 c celery, chopped
2 md (2/3 cups onions, chopped
1/2 c parsley, chopped
1/2 lb ground beef
1 ts salt
1/2 ts pepper
1/2 c fresh or canned tomatoes,
-chopped
1 tb curry powder
1/4 c corn or olive oil
80 (or more) grape leaves water
Instructions
Grapevines are one of oldest of the cultivated plants originating in
Western Asia. Grapes were used to make wine several thous& years ago,
especially by the Greeks & Romans. It is quite possible, therefore,
that a recipe for stuffed grape leaves originated in Western Asia
many years ago & proliferated throughout the regions including
Kurdistan. It would be fortuitous if one had a supply of fresh, young
grapes leaves, but those sold in Middle Eastern shops in jars will do
quite well.
1. Mix ingreds together except for grape leaves & 2 tablespoon of
oil. 2. Take 1 heaping tb stuffing & put it in center of each grape
leaf. Roll it into a small bundle abt 2-inches long & 3/4-inch thick.
Pack leaves tightly in layers in a pan. Add reserved 2 tb oil to pan
& pour in 2 to 3 cups of water, just enough to cover leaves. Cover
leaves w/a ceramic plate to hold them under water. Bring to boil
over moderate heat & cover pan. Cook over low heat for 1 hr. Should
water evaporate too quickly, add another 1/2 cup. Serve warm or at a
room temp. Makes abt 80.
VARIATION: Mix & cook as directed in basic recipe.