Makes 24
INGREDIENTS
2 (1 lb) jars grape leaves or pack of 12
2 carrots, peeled and grated
2 cups cooked basmati rice
¼ cup feta cheese, crumbled
sautéed with onions and garlic
cooled Salt and pepper, to taste
5 scallions, roughly chopped
Yogurt Sauce, recipe below
PREPARATION
Preheat oven to 450ËšF. In a large pot of boiling water, blanch grape leaves for 1-2 minutes to remove vinegar solution. Remove and once cooled, trim stems. In a large bowl, combine cooked rice, carrots, scallions and feta and season with salt and pepper. Place single grape leaf on cutting board and add a small amount of the rice mixture in the middle, fold in on both sides and roll away from you to form a small cylinder. Repeat until finished. Place grape leaves on sheet trays with a small amount of water (to prevent sticking) for 2-3 minutes, or until warm. Serve immediately with yogurt sauce.
Yogurt Sauce
INGREDIENTS
2 cups plain low fat yogurt
¼ cup celery, grated
1 teaspoon mashed garlic
2 tablespoons orange juice
1 teaspoon prepared horseradish
2 tablespoons lemon juice
2 cups chopped English cucumber, seeds removed
Salt and pepper, to taste
PREPARATION
In a small bowl, combine all ingredients and serve.
© Recipe courtesy of Rafael Hasid, Miriam Restaurant
