Apricot-Stuffed Grape Leaves

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Apricot-Stuffed Grape Leaves

 

 

1/2 cup dried apricots

1/2 cup unsweetened apricot juice or other fruit juice, or as needed

16 medium-size wild grape leaves, stems removed

1/2 cup fresh breadcrumbs

1/2 cup walnuts, toasted and chopped

1 tablespoon flaxseed oil, corn oil, or almond oil

1/2 teaspoon ground cinnamon

1/2 teaspoon dried wild spearmint or other mint leaves, finely crumbled

1/2 teaspoon freshly grated nutmeg

 

1. Cover the dried apricots with the apricot juice and either soak

overnight, or bring to a boil, remove from the heat, and let soak, covered,

for 1 hour.

 

2. Meanwhile, steam the grape leaves on a steamer rack over boiling water

until tender, but not so long that they tear easily, 10 to 20 minutes.

 

3. Simmer the apricots over medium-low heat, covered, for 10 minutes in

their soaking juice, adding more juice or water if necessary.

 

4. Chop the apricots and mix them with the breadcrumbs, walnuts, flaxseed

oil, cinnamon, spearmint, and nutmeg. Place about 1 tablespoon of the

stuffing at the base of each leaf, fold the leaf's sides toward the leaf's

midline, and roll the leaf up from the base to the tip. Serve as an

appetizer. Makes 16 leaves

 

Recipe reprinted with permission from, " The Wild vegetarian cookbook "

 

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