ISLAMABAD: These delightful cheese parcels, wrapped in tender grape leaves, offer a unique blend of Mediterranean flavors perfect for any occasion.
Directions:
1.If using fresh grape leaves, blanch them in a large pot of lightly salted water until they turn deep green and become soft, about 5 to 7 minutes depending on thickness. Drain well.
- Soak the raisins in a bowl of warm water to slightly hydrate them.
- Brush ten small ramekins with olive oil. Place two grape leaves in each, top side down, so that when flipped, the outside of the leaves will be facing up.
- Cut the cheese into ten equal portions. Drain the raisins.
- Place a piece of cheese, a slice of tomato, a few raisins, and a bit of zaatar leaves on the grape leaves in each ramekin. Fold the leaves over to enclose the filling.
- Preheat the oven to 160°C / 325°F. Place the ramekins in a roasting pan and fill the pan with water up to the height of the grape leaves. Cover the ramekins with a baking sheet to prevent the grape leaves from drying out. Bake for 20 minutes. Remove the ramekins from the water bath and let cool.
- When ready to serve, invert the ramekins onto plates to reveal the stuffed grape leaves.
- Combine the olive oil, salt, and herbs in a blender, processing until you have a homogenous green sauce. Add water to thin the dressing, if needed. Drizzle the dressing over the grape leaves and serve.
