A better title for this post is probably, “Why God Made Restraunts”
Within this post, you will learn how to make stuffed grape leaves, and also find recipes for delicious roasted chicken, great chicken soup, and also rich pasta sauce, all made from scratch. If you are vegetarian, you can omit the chicken from the broth and still get a delicious onion soup.
Preserved grape leaves can be purchased in a jar at middle eastern and mediterranean grocery stores. That’s the easy way. I, on the other hand, have no grocery store nearby, and Abu Khalid at the little ‘dukan’ down the street will scandal my husband’s wife all over the village if I ask him to import me a jar of grape leaves from someplace exotic like Cairo or Alexandria. So if you are like me, you’ll just have to pull them off the vine. We’ll save the post for growing your own grapes up on the roof for another time, when you return for another visit!
So, you can use young tender grape leaves, turnip leaves, cabbage, romaine lettuce, any edible green leaf that is large enough to work with. Large leaves, like some varieties of grape leaves, and of course cabbage, must be cut down to proper size. A leaf or a section the size of the palm of your hand (don’t include your fingers – palm only) is a very good size for making stuffed [anything] leaves.