Stuffed Grape Leaves

Page 149

Cuisine: Greek | Course Type: Main Courses

(1 review)

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Recipe Reviews

Flavorful, attractive stuufed grape leaves. Stuffing the grape leaves worked out well, even though the range of leaf size and the shape and position of the holes in the leaves gave it a bit of a challenge. I added less filling to smaller leaves with big holes and more for larger leaves. I was afraid that the leaves would dry out when heating, but they were fine. A 9 by 13” pan was a good size to use for the finished stuffed leaves. I ran out of energy to make the Greek lemon sauce, so I used a suggestion from the old Moosewood cookbook and just sprinkled some crumbled Feta on top and they were very delicious.

(edited 19th March 2011) (0) comment (1) useful  

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