Many cultures have this dish, under a variety of names.
This version is a favorite that has worked well.

You will need:

40 young grape leaves

Chopped grape tendril (leavings/bits & pieces when buying a jar of grape leaves)

1/2 cup uncooked rice

10 1/2 oz. ground turkey (or veal)

10 1/2 oz. ground pork

1 large onion, finely chopped

2/3 cup butter

1/4 cup + 3 tbsp flour

5 sprigs fresh dill, chopped

1/2 cup sour cream

Salt (to taste)

Pepper (to taste)

Paprika (to taste)

Pour boiling water over the grape leaves and let soak for 15 to 20 minutes. Then drain and wash in cold water. Prepare the stuffing mixture.


Cook the rice in 1 cup of water until almost done and add the ground meat. Saute the onion in 1/3 cup butter and add it to the mixture. Season with salt and pepper.


Place a mound of the filling in each grape leaf, fold in the ends and roll them up. Arrange the stuffed leaves, rolled side down, in a pot (soup pots work well). Shred any remaining unfilled leaves and place them and the tendrils in between the dtuffed leaves. Add enough water to cover the leaf rolls and place a plate on top to weigh them down. Simmer until tender. Once the leaves are finished cooking, remove them from the pan, leaving the liquid that remains. This will be used to make a finishing sauce.


Prepare a roux with the remaining butter and flour. Add a few tablespoons of the hot cooking liquid from the grape leaves, to form a thick sauce, stirring constantly with a whisk to prevent lumps. Add chopped dill, paprika, salt and pepper (to taste). Take the roux and slowly stir it into the liquid left from cooking the stuffed grape leaves, and let the mixture thicken. Mix in the sour cream and bring to a boil. Remove the tendrils and pour the sauce over the filled leaves. Serve.

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