Stuffed grape leaves with olive oil, meatless Calories

Meatless olive-oil stuffed grape leaves usually contain rice, onion, olive oil and herbs such as parsley or dill. Some recipes add currants, pine nuts or warm spices, so the filling varies between households and regional traditions.

Meatless olive-oil stuffed grape leaves are usually served cold or at room temperature as part of a meze spread. Letting them cool after cooking helps the rice filling set and allows the olive oil and herbs to come through.

Yes, the grape leaves in meatless olive-oil stuffed grape leaves are meant to be eaten along with the rice filling. If a leaf feels unusually tough or has a thick central stem, you can leave that part aside.

Roll meatless olive-oil stuffed grape leaves snugly, but do not pack them so tightly that the rice has no room to expand. Arrange them seam-side down in the pan and weigh them with a plate while they cook.

Meatless olive-oil stuffed grape leaves keep for about three to four days in a covered container in the refrigerator. Refrigerate leftovers promptly after serving, and discard them if their smell, appearance or texture changes.

Yes, cooked meatless olive-oil stuffed grape leaves can be frozen in airtight portions once cool. Thaw them in the refrigerator; the leaves may soften slightly, so handle the rolls gently when serving.

Serve meatless olive-oil stuffed grape leaves with lemon wedges, yogurt or other small plates such as salads and vegetable meze. They are commonly served as a cold starter, so a light spread of dishes works well.

Yes, rinse jarred or brined grape leaves before using them for meatless olive-oil stuffed grape leaves. If they taste very salty, soak them in fresh water and change the water before draining and rolling.

Yes, fresh grape leaves work for meatless olive-oil stuffed grape leaves, but they may need brief blanching to become flexible enough to roll. Choose young, tender leaves and remove any especially thick stems.