Lenten Recipes: Stuffed Grape Leaves (Derevi Patooyt or Yalanchi)

3 pounds onions, chopped (about 10 cups)

1 cup olive oil

1 cup long grain rice

2 tablespoons minced parsley

1/4 cup minced dill

1 tablespoon sugar

2 teaspoons salt

1/4 teaspoon cayenne pepper

1/2 teaspoon ground allspice

1/2 cup pine nuts

1/4 cup currants (optional)

1 tomato, peeled and finely chopped

1 tablespoon tomato paste

2 1/4 cups water

Juice of 1 lemon

1 12-ounce jar of grape leaves

Garnish: parsley sprigs and lemon wedges

1. In a large skillet sauté onions in oil over medium heat for 15 to 20 minutes, stirring occasionally until onions begin to wilt.  Add the ingredients up to and including the currants.

2. Combine the tomato and tomato paste with 1/4 cup of water and add to skillet, blending in carefully.  Lower flame, cover and cook additional 15 minutes.  Shut flame.  Let cool 10 minutes then add lemon juice and stir.

3. Spread grape leaf shiny side down with stem end at bottom.  Place a spoonful of stuffing in center, fold over both sides and roll from bottom to tip of the leaf.  It will resemble a small sausage when rolled up.  Continue with remaining leaves.

4. Line bottom of a wide 6-quart saucepan with extra grape leaves and dill and parsley stems.  Arrange the wrapped leaves, seam side down, in alternating rows.  Place a few grape leaves on top and a small inverted dish.  Pour in the remaining water.

5. Bring to the boil, then simmer, covered, for 1 hour.  Let cool in saucepan before removing plate or leaves, at least 1 hour.  Refrigerate.  Serve the stuffed leaves cold or at room temperature.  Garnish platter with sprigs of parsley and lemon wedges.

Yield: 75 Stuffed leaves

Note: To peel tomato, place in boiling water for 15 seconds, and then plunge in cold water.  Remove tomato and peel skin with a sharp knife.  Rinse bottled leaves in warm water then squeeze dry.  If fresh leaves are to be used, blanch them a few minutes in 1 cup of boiling water to which 2 tablespoons salt have been added.  Drain, cool and squeeze dry.  Remove stems from leaves before stuffing.

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The 40 Days of Lent: Selected Armenian Recipes by Alice Antreassian Order from St. Vartan Gift and Book Store (212) 686-0710 Item # CB007 $14.50 $9 shipping $1.50 each additional item

Try these other Lenten recipes:

Spinach Soup (Shomini Aboor)

Armenian Potato Salad (Haygagan Kednakhuntzori Aghtsan)

Stuffed Grape Leaves (Derevi Patooyt or Yalanchi)

Broiled Fish Kebob (Khorovadz Tsoog)

Rice Pilaf with Eggplant (Sumpoogov Prinzi Yeghintz)

Peas in Tomato Sauce (Loligov Volorn)

Petites Choregs (Manr Choregner)

Orange Sesame Crisps (Nareenchi Shooshmayov Pleet)