Israeli Stuffed Vine Leaves

Recipe by threeovens
READY IN: 1hr 20mins




  • 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.
  • Soak the prunes in water for 3 hours; remove and coarsely chop.
  • Coarsely chop the cherries and raisins.
  • Combine all the ingredients except the vine leaves, lemon slices, and oil.
  • Use the mixture to stuff the leaves that you will roll up into 2 inch rolls while tucking in the edges.
  • Cover the bottom of a shallow pan with half the lemon slices; arrange the rolled vine leaves on top.
  • Top that with the remaining lemon slices; pour in the olive oil and 2 cups water.
  • Cook over medium heat for 1 hour.
  • To serve hot: Remove leaves with a slotted spoon and serve on a lemon slice (from the bottom layer).
  • To serve cold: Discard all the lemon slices and chill the leaves well.