Most people know stuffed grape leaves by the name Dolmas. While many cultures and families across the globe create their version of this Mediterranean favorite, mine happens to be a recipe from Assyria. I learned to make Aprah Du Zayto from my friend Suheyla - and believe me they are one of the best!
Everyone who eats a Suheyla’s table will tell you that Aprah Du Zayto is one of her specialties. When Suheyla’s stuffed grape leaves make an appearance at any gathering, it’s not long before they are gone.
I especially love this vegetarian version of Assyrian stuffed grape leaves. She uses simple, uncomplicated ingredients like onions, rice, and tomato paste infused with herbs and spices tucked tightly into tender, juicy grape leaves to create a delightful appetizer or side dish.
Making stuffed grape leaves does take a bit of time and patience. In this recipe, I have described the best way to fill and roll each leaf for the best results. I recommend making a double batch of the filling and using all of the grape leaves in the jar. Once they are cooked, you can easily freeze the ones you don't eat within a few days. They are good in the freezer for up to six months. To thaw, just lay them on a plate at room temperature in the morning and by the afternoon you'll have delicious Aprah Du Zayto to serve for any occasion!