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Syrian Yaprak (stuffed grape leaves) questions?

thymetobake | Oct 21, 201101:11 PM

I have a recipe for this in one of my cookbooks (The Jewish Holiday Kitchen) that I would like to make. I'm questioning the method a little bit. She says to stuff and roll all the leaves, place them in layers in the pot, cover with a plate then the pot lid and steam over a low heat for 20 minutes. After that she says to add the liquid, bring to a boil, and cook for one hour.

Does that sound right to anyone? Shouldn't I at least put a little water in the bottom? And shouldn't they just cook at a high simmer, not boil? And what's the point of putting a plate on them, for the first 20 minutes, to hold them down when there's no water for them to float in? I'm wondering if a step was omitted in the recipe.

Also, I've made the Greek style twice before and both times the grape leaves were tough even though the filling was cooked or overcooked. Should I boil the leaves for a while before using them? The only kind I can get here come in a jar. Any tips on this?

Thank you

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