Stuffed Grape Leaves Series: Part I

Stuffed grape leaves are a staple mezze in Syrian cuisine, and while assembling the stuffing isn't particularly difficult, I was somewhat intimidated by the rolling-of-the-leaves requirement. I worried that I couldn't roll the leaves sufficiently taut as not to fall apart in the boiling process, thereby creating a noxious soup of soggy leaves, vegetables, stray rice, and meats bits. Rather than potentially ruin some quality (and pricey) ground lamb on the first go, I decided to practice by making an unconventional version using some leftovers and this handy pictorial guide.

Rice, dill, garlic, and shrimp with rice made from lobster stock.

Among these leftovers were pre-cooked shrimp and lobster stock, the latter of which, I should be clear, is not a regular in my fridge but rather a special guest that appeared to due me making lobster rolls on a very expensive whim the week earlier. Boiling the shit out of two lobster shells produced about 2 cups of fragrant, slightly sweet stock that I used to cook about 1 cup of rice. I combined the cooked rice with about 2 tablespoons of chopped fresh dill and 2 tablespoons of minced garlic along with 1 cup of chopped (cooked) shrimp.

After some finagling and only a few duds, I had assembled a small pyramid of rolled grape leaves. I arranged them in a single layer in a saucepan and added what remaining lobster stock I had such that the liquid just barely covered the leaves. Most recipes will then instruct you to simmer on very low heat for about 1 hour but I found 45 minutes was sufficient.

The result: Me Not Fail. The rolls kept their shape and the grape leaves lost any residual bitterness via the infusion of lobster stock, taking on a slightly sweet flavor, as did the tender rice. Dill threads and garlic added an earthy twang that contrasted nicely with the briny shrimp. I would definitely make them again ASAP, but I'm confident enough now in my rolling skills to go on to a more traditional style with lamb, cumin, rice, sultanas, and nuts.