"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Cold Stuffed Grapeleaves Recipe

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This recipe for Cold Stuffed Grapeleaves, by , is from The Jackson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

treva jackson
Added: Friday, August 25, 2006


2 large tomatoes, peeled and chopped
1 - 15 oz can garbanzo beans, drained and chopped
1/2 green pepper, finely chopped
1 medium onion, finely chopped
1 bunch parsley, finely chopped
Few sprigs mint, finely chopped
Juice of 2 lemons
1 tablespoon olive oil
salt and pepper to taste
1/4 cup boiling water
1 cup uncooked rice
1 - 12 oz. jar grapeleaves, rinsed in cold water and drained in colander

Mix the tomatores, beans, green pepper, onion, parsley and mint with half the lemon juice. Add the olive oil, salt, and pepper to taste. Stir in the rice.

Place 1 teeaspoon filling on each grapeleaf, more if the leaf is large. Fold leaf sides over, then fold top over to form an oblong roll. Be careful that the roll is not folded too tight or so loose it will open while cooking. Stack close together in layers in a pan. Add boiling water, the remaining lemon juice, and a dash of olive oil. Bring to boil on top of stove, turn down heat, cover and simmer for about 45 minutes or until the rice is cooked.

Cool and refrigerate. Always serve cold. Invert pan on a serving dish and garnish grapeleaves with radish roses.




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