Greek Stuffed Grape Leaves

Ingredients

• 45-50 grape leaves (fresh or use a 450 gram jar)
• 500 grams (1 pound) half lean ground beef and half pork
• 150 grams (1/2 cup) round grain rice (such as Arborio)
• 1 cup whole canned tomatoes (or diced tomatoes)
• 3 tablespoons tomato paste
• 70 grams (2.4 ounces) butter (diced and at room temperature)
• 100 grams (1 small) onion (minced)
• 80 ml (1/3 cup) extra virgin olive oil
• 80 ml (1/3 cup) lemon juice
• 500 ml (2 cups) water or stock (beef, chicken, or veg)
• Optional: Greek yogurt (to serve with)

Instructions

1. 1

   --- Prepare The Grape Leaves: ---

2. 2

   If using brined grape leaves, soak them in a bowl with cold water for 10 minutes. Then drain them in a strainer. If using fresh leaves, cook them in plenty of boiling water with 3-4 tablespoons of vinegar (red wine or white vinegar) for 2 minutes. Transfer to a bowl with ice-cold water to cool, then drain in a strainer.In both cases, trim any stems at the base of the leaves.

3. 3

   --- Prepare The Filling: ---

4. 4

   Add the ground meat, rice, canned tomatoes, tomato paste, and butter to a large mixing bowl. Season with salt and pepper. Knead the mixture well for a couple of minutes until fully combined. Make sure to break up the butter as you go.

5. 5

   --- Stuff Them: ---

6. 6

   Take a grape leaf and lay it flat on your palm with its smooth side facing down.

7. 7

   Add a spoonful of the filling to the center of the leaf. Overlap the bottom edge to partly cover the filling. Then fold inwards, the right and left sides. Fold on top 2 more times the remaining part of the leaf to create a hexagon. Please See Notes Below.

8. 8

   Lay a couple of grape leaves to cover the bottom of a cooking pot.

9. 9

   Arrange the stuffed grape leaves on top, securely close together, with seam side down. Ideally, no more than 2 layers.

10. 10

    Pour the hot water or stock. Bring to a gentle simmer. Cover and simmer over low heat for about 1 hour. Then open the lid slightly on the side and cook for about 30 minutes more until there's a thin layer of liquid left in the pot.

11. 11

    Whisk together the ⅓ cup of olive oil and ⅓ cup lemon juice. Pour most of it over the grape leaves and save some to drizzle on top when serving.

12. 12

    Allow them to sit in the pot for at least 30 minutes before serving.

13. 13

    Serve drizzled with olive oil and lemon, and some Greek yogurt on the side if you like.