Yaprakes Finos Sephardic Stuffed Grape Leaves Food

YAPRAKIA (STUFFED GRAPE LEAVES)

Steps:

• In a bowl mix the ground beef, uncooked rice, onion, 3/4 cup chicken broth, juice of 1 lemon, dill, salt and pepper.
• To blanchthe leaves place them in boiling water for a few seconds then put them in a colander to drain.
• Lay 1 leaf vein side up, place 1 tsp of mixture close to the stem. Next fold the sides in and roll upwards.(If the mixture begins to dry just add more chicken stock)
• Optional: Line the bottom of a stock pot with a few leaves.
• Start to place the rolled grape leaves tightly together in a circular pattern at the bottom of the stockpot. Continue until all of the leaves have been filled and placed in the pot.
• Add in 2 cups of chicken broth and the juice from ½ of a lemon. Then place the squeezed lemon in the pot as well.
• Cover with extra leaves and drizzle with olive oil.
• Cover the pot with a lid and bring to a boil
• Once boiling immediately reduce to a simmer and cook for 45 minutes, or until most of the liquid has been absorbed and the rice is soft.
• Before serving add a squeeze of lemon juice on top of cooked yaprakia.

YAPRAKES FINOS (SEPHARDIC STUFFED GRAPE LEAVES)

Steps:

• Stuffing: Peel, seed, and chop tomatoes. Set aside.Heat the oil in a large saucepan over medium heat. Add the onions and sauté until soft and translucent, 5 to 10 minutes. If desired, add the pine nuts and sauté until golden. Add the rice and sauté until well coated, 3 to 5 minutes. Stir in the water, tomatoes, parsley, salt, sugar, pepper, and, if desired, currants. Bring to a boil, cover, reduce the heat to low, and simmer until the liquid is absorbed, about 20 minutes. Let cool.If using preserved leaves: unroll, rinse under cold water, then soak in cold water to cover for 15 minutes. If using fresh grape leaves: blanch in boiling lightly salted water for about 5 minutes. Drain and pat dry. Carefully cut off the stems. Place the leaves on a flat surface, shiny side down and vein side up.On large leaves place about 1 Tablespoon stuffing and on smaller leaves a heaping teaspoon near the stem end. Carefully fold the leaf from the stem end to cover the filling. Fold the sides over, then roll up the leaf to make a neat package.Cover the bottom of a baking dish or heavy pot with any extra leaves. Arrange the rolls, seam side down, in layers in the prepared dish.To Make the Sauce: Combine the water, lemon juice, oil, garlic, sugar, and salt and pour over the stuffed grape leaves to cover. Weigh down the rolls with a heavy plate. Cover the pot, bring to a boil, reduce the heat to low, and simmer until tender, about 1 hour. Let cool.

YAPRACH (STUFFED GRAPE LEAVES)

Steps:

• Mix all the ingredients except for the grape leaves together in a large bowl.
• Rinse the grape leaves well in hot water and leave them in a bowl of hot water while you work with each one individually.
• Place one leaf on your working surface, smooth side down.
• 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.
• Roll the outer edges towards but not quite reaching the middle.
• Roll from the bottom towards the top into a cigar shape and place in a large pot.
• 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.
• Add water until slightly covering the leaf layers.
• Add a few drops of oil, a pinch of pepper and citric acid and 1/2 tablespoon of tomato paste to the water.
• Boil covered until all the water has been absorbed.
• Remove from heat.
• Place a kitchen towel between the pot and cover, cover well and return to a small flame.
• Cook for an additional 1/2 hour.
• Serve hot or cold.

STUFFED GRAPE LEAVES

Steps:

• Wash& stem fresh grape leaves briefly to slightly wilt and drape over something.
• While drying make filling sauce.
• Mix lamb, rice, seasonings, lemon juice and butter.
• Stuff grape leaves with half of a tablespoon or more of the rice mixture.
• Put the mixture close to the bottom where the stem was at,fold and roll like you would a burrito.
• When done stuffing, line bottom of stock pot with torn or broken grape leaves then layer with stuffed grape leaves firmly packed with loose flap down in a 3 quart pot, in tight parallel rows, alternating each layer the opposite way (this will help to keep them from moving) when done line with more torn grape leaves on top, put flat plate on top of grape leave and a pitcher of water on top of the plate to help keep it down.
• fill pot with about 4 to 6 cups of boiled water, 2 tablespoons of olive oil, and a 1/2 cup of lemon juice and salt so that it is just above the grape leaves.
• Bring to boil and simmer for about 20 to 25 till done (check one to see if done).
• Remove grape leaves with tongs.
• NOTES: Save some of the juice for reheating in the mirowave, and cover.