Israeli Stuffed Vine Leaves

Similar to Greek Dolmas, but more interestingly filled with fruits and ground beef along with the rice. This recipe comes from Daniel Rogov, a restaurant and wine critic as well as a culinary contributor to newspapers in Europe and the United States.

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 1  lb grape leaves (fresh or frozen)
• 3⁄4 cup  pitted prunes
• 1⁄4 cup cherries, pitted
• 1⁄4 cup seedless raisin
• 1⁄2 lb ground beef
• 1⁄4 cup rice, uncooked
• 2  tablespoons fresh parsley, minced
• 1  tablespoon fresh mint leaves, chopped
• 1⁄2 teaspoon kosher salt
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄2 teaspoon ground turmeric
• 1⁄2 cup olive oil
• 2  lemons, sliced thin

Directions

1. To prepare the grape leaves: If using fresh, soak for 5 to 6 minutes in hot water. If using canned, soak for 5 to 6 HOURS in cold water. For either, gently squeeze dry with clean kitchen towels.
2. Soak the prunes in water for 3 hours; remove and coarsely chop.
3. Coarsely chop the cherries and raisins.
4. Combine all the ingredients except the vine leaves, lemon slices, and oil.
5. Use the mixture to stuff the leaves that you will roll up into 2 inch rolls while tucking in the edges.
6. Cover the bottom of a shallow pan with half the lemon slices; arrange the rolled vine leaves on top.
7. Top that with the remaining lemon slices; pour in the olive oil and 2 cups water.
8. Cook over medium heat for 1 hour.
9. To serve hot: Remove leaves with a slotted spoon and serve on a lemon slice (from the bottom layer).
10. To serve cold: Discard all the lemon slices and chill the leaves well.