Ale Gefen - Stuffed Grape Leaves

Ale Gefen - Stuffed Grape Leaves

by:Ruth Nieman

Serves: Makes 30  

Ale Gefen, stuffed grape (vine) leaves is the Galilean signature dish.  

This recipe is inspired by a Druze home cook, who I taught me the art of rolling the cigars,  when writing my first cookbook The Galilean Kitchen.  

Usually stuffed with a fragrantly spiced rice, some of the Arabic cooks add 200g of minced beef to the raw rice mixture for a more filling snack.  

Do not be tempted to overfill the leaves or they may burst when cooking…  

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Ingredients

30 fresh grape (vine) leaves 

2 large vine tomatoes, thinly sliced 

1 lemon, thinly sliced 

for the filling: 

275g short grain rice, rinsed in cold water 

2 tomatoes, finely chopped 

1 1/2 teaspoons baharat 

1 teaspoon cinnamon 

2 teaspoons of salt 

85 mils olive oil 

Directions

Cut off the stalks of the grape leaves and blanch in boiling water for 2 minutes.

1. Make the filling:

   • Place the rinsed and drained rice in a bowl.

   • Add the chopped tomatoes, spices, 1 teaspoon of salt, and olive oil.

   • Mix well.

2. Stuff the grape leaves:

   • Take a grape leaf and place it on the palm of your hand, vein side upwards.

   • Place 3/4 teaspoon of rice filling across the base of the leaf.

   • Fold the sides into the middle and roll up the grape leaf into a thin cigar.

   • Repeat with all the remaining grape leaves.

3. Prepare the saucepan:

   • Slice 1 tomato and line the bottom of a medium saucepan with the slices.

   • Pack all the rolled grape leaves tightly into the saucepan, adding a second layer on top.

4. Add the final touches:

   • Finely slice the last tomato and the lemon.

   • Place slices of each over the rolled grape leaves.

   • Sprinkle with the remaining teaspoon of salt.

   • Place an inverted plate over the grape leaves.

   • Fill the saucepan with boiling water to the bottom rim of the plate.

5. Cook the grape leaves:

   • Bring to the boil, reduce the heat to low, cover with a lid, and simmer for 40-45 minutes.

6. Finish and serve:

   • Remove from the heat and leave to cool with the lid on.

   • Refrigerate overnight.

   • Ale Gefen stuffed grape leaves are best served cold and always the following day.

This month's recipe by food writer and author Ruth Nieman is inspired by the culinary culture of Israel’s diverse cuisine and biblical landscape, which can be savoured at Cultural Bites.   

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