Armenian Stuffed Grape Leaves Recipes

ARMENIAN STUFFED GRAPE LEAVES

Steps:

• Saute onions in olive oil until soft, not brown. Remove from heat.
• Mix in everything else except grape leaves and lemon, cool.
• If using fresh grape leaves, blanch quickly in boiling water. If using canned or jarred, no need for this step. Rinse canned or jarred leaves to remove brine.
• Lay out one leaf, pointy side up, shiny side down, cutting off stem.
• Put a teaspoon of filling in the center, in a line. Fold up bottom of leaf to cover filling and then fold in sides and roll up to point of leaf. Don't roll too tightly because rice will expand. Similar to rolling a burrito or cigar.
• Dolma can be cooked in a double boiler to prevent scorching, or line a pot with broken leaves. Place all rolls in pot lined up neatly and stacked up until all are in pot. Cover with a plate to prevent floating.
• Squeeze 1 lemon into pot and add 2 cups of water.
• Cook over low heat for about an hour and check. If liquid is not absorbed keep cooking until no more liquid remains.
• Cool in pot without removing plate. Refrigerate until chilled and serve with lemon wedges.

DOLMADES - STUFFED GRAPE LEAVES

Steps:

• Mix all ingredients well in a bowl except for Grape Leaves.
• Wrap 1 Tablespoon of meat mixture in 2 Grape Leaves. Wrap so it resembles a small cigar.
• Continue until all meat mixture is used.
• Pack stuffed Grape Leaves into the bottom of a pot. Multiple layers if needed.
• Cover the layers of stuffed Grape Leaves with any unused leaves spread over the top.
• Add water to cover over ½ inches above Grape Leaves.
• Place plate upside down over the leaves to weigh them down.
• Cover pot with its lid.
• Boil for 30 to 45 minutes.
• Remove stuffed Grape Leaves with tongs.
• Serve with Lemon wedges.

MY OWN FAMOUS STUFFED GRAPE LEAVES

Steps:

• In a large saucepan over medium-high heat, saute the rice, onion, dill, and mint for about 5 minutes, or until onion is soft. Pour in 1 quart of broth, reduce heat to low and simmer for another 10 to 15 minutes, or until rice is almost cooked. Stir in 1/2 of lemon juice and remove from heat.
• Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf. Fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a 4-quart pot. Repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). Sprinkle with remaining lemon juice and with olive oil.
• Pour chicken broth over all to cover grape leaves. Cover pot and simmer for about 1 hour (do not boil, because this will make the stuffing burst out of the leaves). Remove from heat, remove cover and let cool for 1/2 hour. Transfer to serving dish and serve.