Photo: Kritzolina · CC BY-SA 4.0
Yaya’s Yaplakia
Stuffed Grapevine Leaves
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Finely chop scallions using green tops. Grate onions. Wash parsley thoroughly and remove stems. SAVE stems. Finely chop parsley.
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Good knife work first — everything else follows. Photo: Johannes Jansson · CC BY 2.5 dk -
Spread stems along the bottom of the pressure cooker (to prevent sticking). Drizzle a little olive oil over stems.
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The pot Yaya trusted — listen for the wobble. Photo: Hustvedt · CC BY-SA 3.0 -
Remove grapevine leaves from jars and rinse in cold water. Soak grapevine leaves in warm water using a large pot. Let stand in warm water as yaplakia are being prepared.
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In a large pot, sauté onion until limp. Add meat and brown. Add salt and pepper to taste. Add (uncooked) rice. Mix it up and let it stand for 10 minutes.
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Brown the meat well — that’s the flavor. Photo: Andrew Bossi · CC BY-SA 2.5 -
Place 1 heaping teaspoon of filling in grapevine leaf (rib side up). Shape into a narrow roll. Don’t overfill… the rice will expand.
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Line pressure cooker with yaplakia in snug rows, using a circular pattern. Fill pot with water just to the top layer. Squeeze juice of 3 lemons over top. Drizzle olive oil over top.
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Place inverted ceramic plate or metal pan over yaplakia, close lid tightly, place steam device over the hole in the lid and cook until cooker comes to a noise, and the steam device just begins to wobble. Cook 30 minutes with the steam device lightly wobbling.
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Remove from heat and cool pot before opening lid. Open and cover yaplakia with a clean towel to absorb extra moisture. Let stand for at least 2 hours.
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Just before serving, drizzle with a little olive oil and squeeze the juice of 1–2 more lemons over the top.
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Yum!