I finally decided to try making my own stuffed grape leaves. I used the recipe from Food for the Vegetarian: Traditional Lebanese Recipes by Aida Karaoglan. In the cookbook, the recipes is called “Stuff Vine Leaves in Oil” or “Mehshi-wara’ ‘inab bi-zayt”. The grape leaves are stuffed with a seasoned mixture of rice, chickpeas, parsley, garlic, lemon juice, and olive oil. Rolling the grape leaves was more time consuming than I expected but the end result was so worth it. There was enough for eight servings. We ate some on Sunday and then we each had lunch for Monday, Tuesday, & Wednesday. I would definitely make these again soon.
On Sundays, I try to make a large batch of something so we have lunches ready for a few days. I’m not big on leftovers (or having to reheat my food in a microwave at work) so if there is something I like reheated, I dont’ mind taking it for a few days in row. It also gives me the freedom to make new things for dinner since I don’t have to worry about what we are taking for lunch the next day. So if a new recipe is a total bust, I’ll just make an old standby for dinner (and lunch is already covered). I’m not big on eating out. Not only is it expensive, I can make better tasting food at home.
Hope you have a wonderful day. I wish it was Friday!