You can make this recipe with large grape leaves, which obviously results in a larger vegetables and frumenty package, making them ideal for a filling lunch or light dinner. Since they are time and labor intensive to make, this recipe is a pretty large quantity. You can store the stuffed grape leaves in the refrigerator for several days, or freeze them for later use.
|Frumenty||one and half of glass|
|Grape leaves||required amount|
|Olive oil||5 tbsp|
|Lime juice||1 tbsp|
|Salt and pepper||required amount|
Step 1: Place the leaves in hot water for 3 minutes.
Minced walnuts and pour in a bowl with vegetables and frumenty. Add salt and pepper. Stir well.Add lime juice.
Step 2: To fill and roll the leaves, gently separate one leaf and place it shiny-side down on a work surface. Place a pinch (up to a teaspoon) of the filling on the leaf, where the stem joins the leaf.
Step 3: Fold up the bottom of the leaf over the filling, then each side inward in parallel folds, and roll up the leaf.
Let it cook for 15 minutes.