Goat Cheese Stuffed Grape Leaves

SERVES: 8-10




  • Heat the oil in a skillet, add the onions and cook over medium heat until the onions are soft and translucent, about 10 minutes.
  • Add the garlic and tomato, lemon juice and salt and pepper to taste. Cook for another 5 minutes.
  • Stir in the rice.
  • Remove the pan from the heat and stir in the dill.
  • Set aside to cool to room temperature, then refrigerate.
  • Meanwhile drain the grape leaves and carefully pull them apart. Put them into a bowl of cold water. Let them soak until you are ready to roll.
  • Heat the oven to 350°F.
  • Place a grape leaves on your work surface, shiny side down. Add 1 tablespoon of the rice mixture to the middle of the grape leaf. Along with a thin slice of goat cheese.
  • Fold the sides over the rice and roll the leaf into a small log shape, about the size of a cigar.
  • Repeat with the remaining rice mixture.
  • Place the rolled grape leaves into a casserole dish.
  • When all the mixture or cheese is used, cover rolled leaves with several layers of flat grape leaves and pour in 1 cup of chicken stock.
  • Cover and bake for 45 minutes.
  • Let cool to room temperature and refrigerate.
  • Serve well chilled.