A taste of the holidays: Stuffed grape leaves

Stuffed grape leaves

Stuffed grape leaves

Actor Eddie Mekka who played Carmine “The Big Ragoo” Ragusa for eight seasons on TV’s “Laverne & Shirley.”

Actor Eddie Mekka who played Carmine “The Big Ragoo” Ragusa for eight seasons on TV’s “Laverne & Shirley.”

Eddie Meeka is starring as Pseudolus in TheatreZone's "A Funny Thing Happened on the Way to the Forum" at the G&L Theatre, 13775 Livingston Road, Naples (at the Community School), but is best known for his role of Carmine Ragusa in the television sitcom "Laverne and Shirley." Meeka loves to cook and has given us one of his favorite recipes he enjoys making for guests — stuffed grape leaves. This is a funny thing that happened on his way to the kitchen. If you want to see him act get your tickets by calling 888-966-3352.



4 tablespoons butter

1 cup rice

2 cups chicken stock

1/4 cup pine nuts

2 tablespoons golden raisins

1 16 ounce jar Reese's grape leaves

Approximately six lemons, sliced thinly in rounds


Melt the butter in a medium pot and add the rice and pine nuts.

Satué the rice and nuts until they are golden brown, approximately 15 minutes.

Add the stock, lower the heat and simmer for 10 to 15 minutes to cook the rice.

Add the raisins and take off the stove.

Place the grape leaves with the shiny side down on a large plate and pinch off the stems.

Place one tablespoon of the rice, nuts and raisin mixture in the middle of each leaf and fold in the sides then roll to close. Should be long and thin like a cigar

Cover the bottom of a large stock pot with some unfilled grape leaves.

Cover the leaves with slices of lemons and then place the stuffed grape leaves in layers.

When you finish stacking the stuffed leaves cover them with more unfilled leaves and another layer of lemon slices.

Fill the pot 3/4 of the way with water, place a heat proof plate on top of the stuffed leaves to keep in place and cover the pot.

Simmer for 45 minutes, shut the heat, take off the cover and take off the stove.

Let cool for about 30 minutes.

Plate and serve with plain Greek yogurt.

© 2012 marconews.com. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

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