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Prep time
30 minutes
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Serves
10
Author Notes
One of the simple and delicious things you can do with your grape leaves is to stuff them with goat cheese labneh or the spreadable goat cheese (chèvre). Fill a jar with these labneh stuffed grape leaves and they can last throughout a year or even more, they get even better with time. Olive oil has been used for centuries to preserve food and help food last longer. It is a natural preserver and no need to refrigerate. No cooking is involved, not even blanching the vine leaves., pick the tender leaves, stuff with with goat labneh, steep with olive oil and there you go, an elegant newborn dish to be added to the mezze family!! The preserving method will quickly become a favorite!!
Grape leaves are a rich source of fiber and provide a particularly rich source of vitamin A and K. Grape leaves also provide you with calcium and iron.
You have heard about how healthy a Mediterranean diet is, and you know that the key is the olive oil; in the ancient world it was called “liquid gold” —Hadia Zebib Khanafer
Ingredients
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7 ounces
stack of fresh grape leaves
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1 pound
goat labneh or the spreadable goat cheese (chèvre)
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1
good bottle of extra virgin olive oil
Directions
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Wash the grape leaves in cold water; drain and pat dry.
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Spread the grape leaves on a flat surface with the veiny side up.
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Using a sharp knife trim the stem.
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Place a spoonful of the goat labneh close to the bottom of the leaf and line it up horizontally. Fold both sides and roll from bottom to top.
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Neatly stack the stuffed grape leaves in a strelized jar. Be sure that the seam of the leaves is facing downwards.
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Consume after 3 weeks, the olive oil will temper the grape leaves, making them more tender and the flavors will marry beautifully together.
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