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RUTKOWSKI FAMILY – DARTMOUTH, MA
“This is the first Greek food my Yiayia made for me growing up that I really loved. It continues to be something I look forward to every time I visit home.” KAYLIN RUTKOWSKI
KARAFOTIS STUFFED GRAPE LEAVES (YAPRAKIA)
INGREDIENTS
1 lb. lean ground beef 1 cup uncooked rice
1 medium white onion, finely chopped
2 3⁄4 cups chicken broth, divided
1/3 cup fresh dill
1 tsp. salt
1 tsp. pepper
100 grape leaves (fresh or jarred)
1 In a bowl, mix ground beef, rice, 5 onion, 3⁄4 cup of broth, dill, salt,
pepper and the juice of 1 lemon.
2 Place grape leaves in pot of boiling
water for a few seconds, to blanch 6 them. Remove from pot and place in colander to drain.
3 Lay 1 leaf vein side up. Place 1 tsp. of meat mixture on leaf, close to the
stem. Fold in sides of leaf and roll 7 upwards. Repeat with remaining
leaves. (If mixture begins to dry out, add a little more broth.)
4 Place the leaves tightly together in
a circular pattern in the bottom of
a stockpot. (You can line the bottom of the pot with a few leaves, if desired.) Continue until all the rolled leaves have been added.
Add 2 cups of broth and the juice of 1⁄2 lemon. Then place the squeezed lemons in the pot as well. Cover with extra leaves and drizzle with olive oil.
Cover pot and bring to a boil. Immediately reduce to a simmer and cook for 45 minutes, or until most
of the liquid has been absorbed and the rice is soft.
Before serving, squeeze a little lemon juice on top of the yaprakia.
1 1⁄2-2 lemons
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