Голубці З Рисом Та Грибами І Копченою Рибою Recipe

Prepare the Ingredients

Begin by soaking rice in water for approximately 20-30 minutes. Prepare the mushrooms by finely chopping them. If using smoked fish, ensure it is deboned and flaked. For fresh fish, cook it lightly beforehand and flake it. Lastly, prepare the fresh herbs by finely chopping them, and measure out the rest of the ingredients.

Combine the Filling

In a large mixing bowl, combine the soaked rice, flaked fish (smoked or cooked), finely chopped mushrooms, onions, pine nuts or almonds (optional), dried currants or raisins (optional), olive oil, lemon juice, and finely chopped herbs. Season with salt, pepper, cinnamon, and allspice to taste.

Prepare the Grape Leaves

If using preserved grape leaves, rinse them thoroughly under cold water to remove any excess salt or brine. If using fresh leaves, blanch them in boiling water for a few seconds until they become soft.

Stuff and Roll the Grape Leaves

Lay out a grape leaf on a flat surface with the shiny side down. Place a spoonful of the filling near the stem end of the leaf. Fold the sides inward and then roll the leaf tightly over the filling, forming a small roll. Repeat with the rest of the leaves and filling.

Cook the Stuffed Grape Leaves

Arrange the stuffed grape leaves seam side down in a large pot. Pour enough water to just cover them and add a drizzle of olive oil and some lemon juice over the top. Cover and simmer over low heat for 45-60 minutes, or until the rice and fish are fully cooked. Check occasionally and add more water if necessary to prevent burning.

Serve

Once cooked, allow the stuffed grape leaves to cool slightly before serving. They can be served warm or at room temperature, often accompanied by additional lemon slices for an extra zing.