Jemila’s Vegetarian Stuffed Grape Leaves

Jemila’s Vegetarian Stuffed Grape Leaves

Jemila’s Vegetarian Stuffed Grape Leaves

You will need:
2 packages Jemila Grape Leaf Stuffing Mix
1 15oz can of chic peas/ garbanzo beans
1⁄2 pound grape vine leaves
1 medium onion, chopped fine
1⁄4 C olive oil
1⁄4 C lemon juice
5 cloves garlic, sliced
heavy dish, that fits in pot

Optional ingredients:
1/2 C frozen spinach/ 1 C fresh spinach
1/3 C fresh parsley
3T sun dried tomatoes
2T pine nuts, browned in a skillet or toasted in an oven

Mix all ingredients together except lemon juice, and garlic in a mixing bowl.

Rinse & drain grape vine leaves of excess moisture. To roll: Lay leaf flat, stem side up. Place about 1 T of mixture on leaf, form long & narrow like a finger. Fold sides and one end of leaf over the filling, then roll in direction of open end. Place a layer of unused leaves in bottom of a 6 quart pot. Layer stuffed leaves in pot. Alternate direction of leaves in each layer. Stuffed leaves should be layered tightly but not squeezed together. Add garlic & lemon. Turn dish upside down & place on top of stuffed leaves inside pot. Add water to cover dish. Cover and cook on high heat till pot comes to a boil. Lower heat to maintain a medium boil. Let cook for a total of 2 hours. Add water if it gets below level of top row of grape leaves during cooking. Do not add water when done cooking.

Sahten! (enjoy)