Page 516 - АЛЬМАНАХ КУХНЯ НАРОДНАЯ ДИПЛОМАТИЯ 2020-2023

H O W T O S T U F F A N D R O L L T H E G R A P E

L E A V E S

1. Start with the dull veiny side up on a cutting board.

2. Make a log with the filling in the center of the leaf.

3. Fold up the bottom of the leaf.

4. Fold the sides of the leaf up.

5. Roll up, putting a little pressure on the roll as you go.

H T T P S : / / W W W . Y O U T U B E . C O M / W A T C H ? V = _ 9 Y 3 D K _ D F E 4

NOTES FOR FIRST-TIMERS:

Here are a few extra-helpful tips, which will be especially useful if
you’re making grape leaves for the first time. They’re all woven

into the following recipe, but I thought I’d give a little more

context here.

1) MAKE THE COMPONENTS AHEAD AND KEEP IT
ORGANIZED.

If the process seems a little daunting, you can make the

components ahead the day before you plan to serve. Blanch and
prep the grape leaves, make the stuffing, and store both separately

in the fridge. Then the day you want to serve, stuff the grape

leaves, build the pot, and let it simmer away.

2) NEITHER OVER- NOR UNDER-STUFF YOUR LEAVES

I’ve made grape leaves with a lot of friends, and you’ve just gotta
know whether you’re an over-stuffer or an under-stuffer. Many

recipes will tell you “don’t over-stuff your leaves,” but I’ve seen

some folks make grape leaves who should definitely hear the