Stuffed Grape Leaves Recipe

How to make it

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• Mix the beef with rice and salt.
• Cut the potatoes in slices and layer the bottom of a large pot with them; the purpose of the potatoes is only to keep the grape leaves from sticking to the bottom of the pot.
• Rinse the grape leaves and cut off the small piece of stem. Most of the grape leaves will be big enough to cut in to 2 pieces (3 for large leaves, but the smaller the piece you cut the harder it is to roll). A small amount of the beef and rice mixture should be put in to the center of the piece of leaf and rolled so that it forms a stuffed cylinder approximately 5-6 cm in length and 2 cm or less in diameter. The filling should be completely wrapped in leaf so it doesn't leak out while cooking.
• Do this for all the grape leaves and filling, placing them in the pot in circles so that they form solid layers of grape leaves. When a layer is complete put 6-8 large slices of garlic on the layer, then top with a layer of unstuffed grape leaves.
• Continue doing this for as many layers as it takes to use all the stuffing and grape leaves. When this is done, you'll need some way to evenly apply pressure to the surface of the grape leaves and keep them packed down; I typically use a plate that fits inside the pot with a large bowl full of water set on top to hold it down. Pour water inside the pot to cover the grape leaves and place it on the stove over low to medium heat (you want it to come to a very low simmer). You'll have to add water occasionally as it is absorbed by the rice in the grape leaves, and cook until the rice is done. You'll know when the rice is done by periodically pulling a grape leaf out and testing it; depending on volume, heat, and everything else this can take anywhere from 45 minutes to over an hour.
• When the rice and the meat are done remove the pot from the stove and drain any excess water. The grape leaves themselves are done.
• Sauce (ideally made either before starting on the grape leaves or while they cook):
• Mince the garlic, and add it and the cucumber to the yogurt.
• Grind the dried mint if it isn't already and add to the yogurt.
• Allow it to sit.
• Proportions on this vary by taste, but keep in mind the garlic taste will intensify with time (it might taste just right an hour after making it but be completely overpowering two days later with the leftovers). The sauce should sit for at least an hour, but if you plan on letting it sit over night, go a little light on the garlic because the flavor will develop with time.