Stuffed Vine Leaf: The REAL Armenian Recipe

Ingredients:

• 1 jar of grape leaves (16 oz)
• 1 lb ground beef or lamb
• 1 cup uncooked short-grain rice
• 1/2 cup chopped onion
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp allspice
• 1/2 tsp cinnamon
• 2 cloves of garlic, minced
• 2 cups water

Instructions:

1. Soak the grape leaves in hot water for 15 minutes to soften. Drain and rinse with cold water.
2. In a large bowl, mix the ground meat, rice, onion, parsley, mint, lemon juice, olive oil, salt, pepper, allspice, cinnamon, and minced garlic until well combined.
3. Place one grape leaf, shiny side down, on a work surface. Spoon 1 tablespoon of the meat mixture onto the center of the leaf.
4. Fold the bottom of the grape leaf up over the filling, then fold in the sides, and roll up tightly into a cylinder.
5. Repeat with the remaining grape leaves and filling.
6. Arrange the stuffed grape leaves seam-side down in a large pot. Pour the water over the grape leaves.
7. Cover and bring to a boil over high heat. Reduce the heat to low and simmer for 45 minutes, or until the rice is tender and the meat is cooked through.
8. Remove from heat and allow to cool for 10 minutes before serving.

Serving Suggestions:

Stuffed vine leaf is often served as an appetizer or a main dish. It can be served warm or cold with a dollop of Greek yogurt or sour cream on top. For a complete meal, pair it with a side of salad and some bread. Enjoy!

Verdict:

This authentic Armenian recipe for stuffed vine leaf is bursting with flavor and is sure to satisfy your cravings. The tender grape leaves wrapped around the delicious meat and rice filling create a perfect balance that’s hard to resist.