Originally Posted by Aaron4USA
I didn't even know anything about Wild Grapes... more info please? maybe pics?
Zerrin's grape leaves recipe from giverecipe.com (halved)
1 cup rice
2 1/2 onions
1 clove garlic
1/4 bunch parsley
1/4 bunch dill
1/2 lemon, juice only
1/2 tablespoon tomato paste
1/2 tsp dried mint
1/2 t. salt
1/2 s. black pepper
/14 t. cinnamon
1/4 c. extra virgin olive oil and ¼ to pour over before cooking
1 c. rice
¼ cup red lentils
sort, wash, soak 10 min or so as preparing other ing. and drain well
2 ½ med onions-peeled and quartered
1 clove garlic-peeled and sliced
¼ bunch parsley-stems removed
2 sprigs mint -stems removed (IT or so chopped)
Put in blender container, cover with water, hit "chop" button a few seconds, dump into a strainer to drain water off. Alternatively, chop by hand.
½ lemon, juice only
½ T tomato paste
½ T hot pepper paste (made it pretty spicy! can omit)
½ t. dried mint
3/4 t. salt (since I was not using brined leaves)
½ t. black pepper
¼ t. cinnamon
¼ c. extra virgin olive oil, and another 1/4 c. to pour over before cooking.
Unfortunately, I do not have a cooking time. I poured water to almost cover, put leftover rice in 2 custard cups, added some water and put them on top of the plate holding down dolma. Brought to a boil, then turned off for a couple of hours, then turned back on pretty high for about 45 minutes. Did have to add some water to pan, after scorching a little. Stuffed probably 50 fairly small leaves, plus 5 or 6 leaves of swiss chard, a carrot, and a tomato, plus the leftover rice.
Results--not sure if it needs the cinnamon.