Aromanian Stuffed Grape Leaves

Ingredients

In Aromanian cuisine, the traditional Indian dish Patra is adapted to create Aromanian Stuffed Grape Leaves. While the original dish uses a filling made primarily with chickpea flour, the Aromanian version replaces it with a rice-based filling. This modification adds a different texture and flavor profile to the dish, making it more suitable for Aromanian cuisine. We alse have the original recipe for Patra, so you can check it out.

• 30 grape leaves, blanched 30 grape leaves, blanched
• 1 cup (200g) rice, cooked 1 cup (200g) rice, cooked
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1/4 cup (60ml) lemon juice 1/4 cup (60ml) lemon juice
• 1/4 cup (15g) fresh parsley, chopped 1/4 cup (15g) fresh parsley, chopped
• 1/4 cup (15g) fresh dill, chopped 1/4 cup (15g) fresh dill, chopped
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 28g, 2g
• Protein: 3g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a large bowl, combine the cooked rice, chopped onion, minced garlic, olive oil, lemon juice, parsley, dill, paprika, cumin, salt, and pepper. Mix well to ensure all the ingredients are evenly incorporated.
2. 2.
   Take a blanched grape leaf and place it flat on a clean surface. Spoon a small amount of the rice filling onto the center of the leaf.
3. 3.
   Fold the sides of the leaf over the filling, then roll it tightly from the bottom to the top, forming a neat cylinder. Repeat this process with the remaining grape leaves and filling.
4. 4.
   Place the stuffed grape leaves in a large pot, arranging them in a single layer. Add enough water to cover the grape leaves.
5. 5.
   Cover the pot and bring it to a gentle simmer over medium heat. Cook for 30 minutes, or until the grape leaves are tender and the filling is fully cooked.
6. 6.
   Remove the pot from the heat and let the stuffed grape leaves cool slightly before serving. They can be enjoyed warm or at room temperature.

Treat your ingredients with care...

• Grape leaves — Ensure that the grape leaves are blanched properly to soften them and remove any bitterness.
• Rice — Use cooked rice that is slightly sticky, as it helps bind the filling together.

Tips & Tricks

• If you prefer a tangier flavor, you can increase the amount of lemon juice in the filling.
• Serve the Aromanian Stuffed Grape Leaves with a dollop of yogurt or a squeeze of fresh lemon juice for added freshness.
• Leftover stuffed grape leaves can be refrigerated and enjoyed the next day as a delicious cold snack.

Serving advice

Serve the Aromanian Stuffed Grape Leaves as an appetizer or side dish. They pair well with a variety of Mediterranean-inspired dishes and can be enjoyed on their own or as part of a mezze platter.

Presentation advice

Arrange the stuffed grape leaves on a platter, garnished with fresh herbs such as parsley or dill. The vibrant green color of the grape leaves will make the dish visually appealing.