Ottolenghi’s Stuffed Grape Leaves and The Importance of Suckitude
Salty Sweet Life
Salty Sweet Life
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  • 2015 than I did in 2014. And I think part of that process has to start from me learning to be ok with not being the best at everything right away and to simply be ok with sucking sometimes. I feel great about this, because I know that it’s temporary and that one day, just as Ira Glass said, my product will match my visions and expectations.
  • 20-25 rolls
  • 1 tablespoon olive oil
  • 1/2 pound ground lamb
  • 1 onion finely chopped (the food processor works very well for this)
  • 1/2 cup short grain rice – I used arborio rice
  • 1 1/2 tablespoons lemon juice
  • 2 1/2 tablespoons currants
  • 2 tablespoons pine nuts
  • 2 tablespoons chopped parsley
  • 1/2 teaspoon dried mint – however I used 1 teaspoon fresh mint, finely chopped
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • freshly ground black pepper
  • 20-25 jarred grape leaves, plus extra leaves to line the pan
  • 1 1/2 tsp olive oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 2/3 cup greek yogurt
  • 1/4 teaspoon dried dill
  • 1 teaspoon chopped fresh mint
  • 1/4 inch thick. This will keep the rolls from burning. Line the rolls on top of the layer of leaves and pack them in as tightly as possible. Pour enough water over the rolls to just cover them and add 1 tablespoon of lemon juice, the salt and the olive oil. Place a saucer on top of the rolls to keep them from moving. I also placed a glass jar of water on top of the saucer to weigh it down a bit more. Bring to a gentle boil, then immediately turn the heat to the lowest setting. Cover and cook for 50 to 60 minutes until the leaves are tender and there is very little cooking water left in the pot. Carefully remove the rolls and place them on a serving platter.



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