Stuffed grape leaves is one the tastiest Galilean dishes. The preparation is not complicated. After a few

"rolls" you will understand the matter. The next time you prepare the dish, you will do it quickly.

 
 

Deep pan with lid, fit for service; 20 medium-size fresh grape leaves; 1 cup of Persian rice; medium onion, thinly sliced; 5 thinly sliced garlic cloves; 3 tablespoons of extra virgin olive oil, cold presses – Bustan Abraham; 2 tablespoons of "Galilean orchard spice – for vegetables and dishes" mixture, immersed in 3 tablespoons of olive oil; 2 tomatoes, sliced into small dice; thinly chopped parsley – 1/2 cup; thinly chopped coriander – 1/4 cup; chopped dry/fresh mint – 2 tablespoons; salt; ground black pepper; 2 green apples.
 

6 tablespoons of extra virgin olive oil, cold presses – Bustan Abraham; 5 sliced garlic cloves; 2 tablespoons of "Galilean orchard spice – for vegetables and dishes"; 4 branches of fresh mint; salt; ground black pepper; 1 cup of water.
 

Cook for rice with 2 cups of water with closed lid, until evaporation of all the water; turn off the gas; wrap the pot with a towel; put aside for 20 minutes; fry the chopped onion on low fire with olive oil; after the onion becomes transparent, add the garlic and stir; fry for about 3 minutes and turn off; add the onion and garlic to the rice, and also add the immersed Orchard herbs, parsley, coriander, mint, salt and black pepper; taste and modify the spicing according to your taste.
 

Pour hot water on the grape leaves; inside a wide plate, spread out the grape leaves and place a tablespoon of the rice close to one of the sides; with the fingers, form a sausage shape of the rice and fold the sides inwards; roll gently.
 

Fry the garlic in olive oil, on low fire; after the onion becomes transparent, add the garlic and fry lightly; add the "Orchard herbs", mint leaves, salt, pepper and water and mix; add the stuffed grape leaves carefully, and arrange them nicely inside the pot; with a small knife, take out the core of the applies; slice into rings and place over the grape leaves; turn up the fire; after boiling, turn down to low flame; cook for about 40 minutes; once in a while, pour seasoning on the grape leaves and apples, and add water as needed; add water as needed.
 

Service: cut a lemon into quarters and again into halves and place on the grape leaves.
 

The Orchard Meal: a dish in itself or as fancy supplement to a meal.
 

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