Title: Yaprakes (Stuffed Grape Leaves)
Categories: Israel Jewish Turkey Grain Appetizer
Yield: 1 Servings

1/4	c	Corn oil
2	md	(1-1/2 c) onions, cut into small dice
1/2	ts	Salt
1	c	Raw rice, well rinsed
1		Egg, beaten
		Bottled grape leaves
2		(1/3 c) lemons' juice
1	c	To 1/2 cups water

The stuffed grape leaves are eaten cold, and therefore are a vegetarian summer dish for times when temperature rises. They may be refrigerated until ready to serve as an appetizer with drinks, or used as a snack.

1. Heat oil in a pan and stir-fry onions and salt over low heat for 10 minutes, or until onions are golden. Remove to a bowl and cool. Add rice and egg and mix everything together.

2. Separate grape leaves and rinse them under cold water. Drain. Put 1 tablespoon of rice filling on a leaf on edge nearest to you. Fold leaf firmly over filling, then tuck in each side and fold over into a round finger shape about 2-1/2 inches long. Prepare all leaves this way and arrange them in an orderly fashion in a saucepan.

3: Pour lemon juice and water over all. Cover pan and cook over low heat for 40 minutes. Test rice for doneness toward end of time. Should liquid dry out too quickly, add 1/4 cup water and continue to cook until all has evaporated. Cool well and serve at room temperature. Makes about 50.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. DPileggi in Houston, Texas

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