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Stuffed Sardines in Grape Leaves

Stuffed Sardines in Grape Leaves reads citrus 6.3, umami 5.8 and marine & briny 5.8 on Palate's 0–10 flavor X-ray — a Greek main, about 25 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.0 / 10
• Sweet & Fruity — 6.0 / 10
• Sour & Bright — 8.1 / 10
• Bitter & Earthy — 1.2 / 10
• Rich & Fat — 5.7 / 10
• Aromatic & Spice — 4.0 / 10

The measured notes (of 18)

Citrus 6.3 · Umami 5.8 · Marine & Briny 5.8 · Sourness 5.8 · Fruity 5.1 · Salinity 4.9 · Richness 4.6 · Nutty 3.7 · Herbaceous 3.6 · Sweetness 3.2 · Heat 2.2 · Funk & Ferment 1.9 · Floral 1.7 · Warm Spice 1.2 · Earthy 1.0 · Bitterness 0.9

What's in it (13)

• 1/4 cup Arborio rice
• 1/4 cup pine nuts, lightly toasted
• 1/4 cup dried currants
• 3 tbsp chopped parsley
• 1 tbsp chopped mint
• 1 tbsp chopped dill
• Juice of 1/2 lemon
• Salt
• Pinch of cayenne pepper
• 12 whole sardines, cleaned
• 12 large bottled grape leaves, rinsed in cold water
• 2 tbsp olive oil
• Lemon wedges, to serve

Time & effort: about 25 min · effort: involved

Nutrition (per 100 g, engine-estimated): 204.6 kcal, 19.9 g protein, 11.4 g fat, 4.8 g carbs

Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.

How it's cooked (11 steps)

1. Cook the rice in a large saucepan of lightly salted boiling water for about 20 minutes, or until just tender.
2. Drain, rinse under cold running water, and drain again.
3. Combine the rice, pine nuts, currants, parsley, mint, dill, and lemon juice.
4. Season with salt and a pinch of cayenne pepper.
5. Divide the stuffing among the sardines, packing firmly into each cavity.
6. Tightly overwrap each sardine with a vine leaf.
7. Brush lightly with the olive oil.
8. Preheat a broiler or build a hot fire in an outdoor grill.
9. Broil or grill the sardines, turning once, for 4-5 minutes, until the sardine flesh is opaque (open one to check).
10. Transfer the fish to a platter.
11. Serve hot, with the lemon wedges.

Dishes with a similar flavor shape

• Sarde a Beccafico — Italian · Sicily
• Smoked Salmon (Røget Laks) — Scandinavian
• Tuna Nicoise Salad with Parmesan — French
• Harissa Roasted Salmon Bowls — Middle Eastern
• She-Crab Soup — Southern · Lowcountry

Keep reading: what citrus, umami, marine & briny mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.