A delicious middle eastern dish

I can teach how to cook it but I’m not sure I can teach you how to pronounce it...

Yaprach, is the tradition Kurdish name for grape leaves stuffed with rice.


This dish has a sweet and sour taste from the sour leaves and the sweet veggies. In addition to all the traditional spices they add an authentic depth of flavor as well as promoting health.

Here is a step by step explanation of how to get from leaves on a vine to a delicious middle eastern dish, served alongside a tahini salad.

Leaves: - Harvest 30 ish grape leaves - Wash them - Place them in a heat resistant dish in which they can let flat - Pour boiling water over them and squeeze half a lemon on the water, leave for three minutes and drain.

Filling: - 1.5 cups soaked or sprouted round rice - 1 large tomato - 1 bunch cilantro - 3 cloves of garlic - 1/2 an onion - 1 bell pepper - 1 Tsp salt - 1/2 Tsp cumin - 1/2 Tsp paprika - 1/4 Tsp turmeric - 1/4 Tsp black pepper - Juice from half a lemon - 1 heaping tbs of tomato paste - 3 tbsp olive oil

Cooking mixture: - 1.5-2 cups water or stock - Tsp salt - Tsp paprika - Tsp cumin - 1/2 Tsp turmeric - 1/2 Tsp black pepper - Juice from half a lemon - 2 tbsp of tomato paste - 3-5 tbsp of olive oil

Chop all the vegetables and mix together with the seasoning.

Roll the leaves: - Layout a leaf (if the leaves are small you could lay down two or three overlappings). - Place a spoonful of filling into the middle bottom part of the leaf. - Fold up the bottom over the filling, next fold over the two sides and last roll the whole thing up until the rice filling is completely covered. - Continue until all the leaves are rolled. - Line the bottom of the pot with extra leaves, extra rice or sliced potatoes. -Place the rolled leaves in the pot in a few layers.

Mix together all ingredients in the cooking mixture except the oil. Cover the leaves with the mixture. Pour the olive oil over the mixture as like a cap (this will stop the leaves from sticking to one another). Cook on high until boiling. Then on low for an hour and a half. Enjoy a wonderfully ethnic dish!

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