Armenianstuffedgrapeleaves Recipes

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ARMENIAN STUFFED GRAPE LEAVES



Armenian Stuffed Grape Leaves image

These are meatless and served cold with lemon. Another one where you might need a partner. A good appetizer for a party!

Provided by manushag

Categories     Low Protein

Time 2h

Yield 70 dolmas, 70 serving(s)

Number Of Ingredients 13

1 cup rice (I use Carolina for this recipe)
4 cups chopped onions
1/2 cup olive oil
1 tablespoon chopped parsley
2 teaspoons chopped fresh dill
1 teaspoon mint
2 teaspoons salt
1 teaspoon paprika
1/2 teaspoon allspice
1/4 cup dried currant
1/4 cup pine nuts
70 grape leaves (jar or fresh)
2 lemons

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.

Nutrition Facts : Calories 35.4, Fat 2, SaturatedFat 0.3, Sodium 181.2, Carbohydrate 4.2, Fiber 0.3, Sugar 0.8, Protein 0.6

DOLMA (STUFFED GRAPE LEAVES)



Dolma (Stuffed Grape Leaves) image

According to the owner of the local Turkish deli, this is how his wife makes her dolmas. I know that when I made them, I got a ton of complements.

Provided by Mysterygirl

Categories     Turkish

Time 2h

Yield 8-10 serving(s)

Number Of Ingredients 11

1 (16 ounce) jar grape leaves (or other vine leaves)
1 1/2 cups rice
2 tablespoons tomato paste
2 onions, finely minced
2 tablespoons dried currants
2 tablespoons pine nuts
1 tablespoon cinnamon
1 tablespoon mint
1 teaspoon allspice
1 teaspoon olive oil
lemon wedge

Steps:

  • Sauté onions in olive oil in pan, add rice and add hot water to cover.
  • Cover and simmer until rice is half cooked, about 10 minutes.
  • Turn off heat, add tomato paste, currants, nuts, and spices. Let mixture cool.
  • To prep the grape leaves, rinse in warm water and remove the stems.
  • When rice mixture is cool, place 1 teaspoon or less in center of leaf, fold in right and left sides, then roll the leaf until you have a tiny 'cigar'.
  • Place the dolma in a steamer pot.
  • Repeat until all grape leaves and/or stuffing is finished.
  • Add water to steamer cover and simmer for 30-45 minutes or until the rice inside the dolma is totally cooked.
  • Traditionally this is served cold.
  • Squeeze lemon over the dolma immediately before serving.

Nutrition Facts : Calories 214.5, Fat 3.4, SaturatedFat 0.4, Sodium 1664, Carbohydrate 42.1, Fiber 1.9, Sugar 3.2, Protein 5.7

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