Grape Leaf Recipes

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GRAPE LEAVES



Grape Leaves image

Provided by Food Network

Categories     appetizer

Time 2h20m

Yield 12 to 15 servings

Number Of Ingredients 14

2 pounds ground beef
2 pounds ground pork
2 cups white rice
1 cup chopped fresh dill
1 cup chopped white onion
1 cup chopped spring onion
2 tablespoons garlic powder
2 tablespoons salt
2 tablespoons ground pepper
Tomato puree
Butter
Olive oil
1 jar preserved grape leaves in brine
Lemon juice

Steps:

  • Mix the ground beef and ground pork. Add the rice, dill, both onions, garlic powder, salt and pepper, and then mix.
  • Make a puree by first melting some butter in a saucepan over medium heat. Then add enough olive oil and tomato puree until the sauce is orange-red in color. Stir over medium heat but do not boil. Add enough of the puree to the meat so that it is moist but not soupy. Let cool, about 20 minutes.
  • Cover the bottom of a large saucepan with a layer of grape leaves. De-stem the remaining leaves and place vein-side up on your work surface. Place about 3 ounces of meat filling on each leaf and roll them up. Once you have rolled all your grape leaves, stack them in a circular pattern in the pan. Add a little lemon juice, some olive oil and enough water to just cover the top of your last stack. Cover and let simmer for about an hour.

GRAPE LEAVES ALEPPO



Grape Leaves Aleppo image

The best way to prepare delicious grape leaves, or yeb'r't in Arabic, as handed down by my grandmother from Aleppo, Syria as brought to the US in 1912.

Provided by Robert Shagawat

Categories     Appetizers and Snacks     Meat and Poultry

Time 2h

Yield 32

Number Of Ingredients 9

1 cup uncooked white rice
2 pounds ground lamb
2 (16 ounce) jars grape leaves, drained and rinsed
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon ground allspice
6 cloves garlic, sliced
1 cup lemon juice
2 kalamata olives

Steps:

  • Soak rice in cold water, and drain. In a large bowl, mix together the ground lamb, rice, allspice, salt and pepper until well blended. Place about 1 tablespoon of the meat mixture onto the center of each leaf. Fold the leaf over once, turn in the edges on each side, and then roll the leaf closed.
  • Stack the leaf-rolls in a large pot, covering each layer with slices of garlic. Add just enough water to cover the rolls, then pour in the lemon juice. Add the olives to the pot for flavoring, if desired. Place a plate on top of the rolls to keep them under water.
  • Bring to a boil, then reduce heat, cover and simmer for 1 hour and 15 minutes. Taste the rice for doneness. Grape leaves taste even better after sitting for several hours. Serve and enjoy.

Nutrition Facts : Calories 101 calories, Carbohydrate 9.2 g, Cholesterol 19 mg, Fat 4.5 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 1.7 g, Sodium 902.3 mg, Sugar 0.2 g

MY OWN FAMOUS STUFFED GRAPE LEAVES



My Own Famous Stuffed Grape Leaves image

These are grape leaves, stuffed with a tantalizing mixture of rice, fresh dill, mint and lemon. 'Yum' is the only one word to describe these. These can either be a main dish or an appetizer, depending on your appetite. Serve with good crusty bread and a Greek salad, if desired.

Provided by Patti Moschonas

Categories     Appetizers and Snacks     Fruit

Time 1h40m

Yield 12

Number Of Ingredients 9

2 cups uncooked long-grain white rice
1 large onion, chopped
½ cup chopped fresh dill
½ cup chopped fresh mint leaves
2 quarts chicken broth
¾ cup fresh lemon juice, divided
60 grape leaves, drained and rinsed
hot water as needed
1 cup olive oil

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.

Nutrition Facts : Calories 302.6 calories, Carbohydrate 30.9 g, Fat 18.7 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 2.6 g, Sodium 573.2 mg, Sugar 1.2 g

LEBANESE STUFFED GRAPE LEAVES



Lebanese Stuffed Grape Leaves image

Provided by Food Network

Categories     side-dish

Time 2h45m

Yield 6 to 8 servings

Number Of Ingredients 13

40 garlic cloves
1 pound ground beef
3/4 cup uncooked white rice
1 teaspoon garlic powder
2 teaspoons allspice
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground cinnamon
1 jar grape leaves, or about 50 fresh grape leaves
1/4 cup olive oil
1 pound pork or lamb chops
1 tomato, sliced
1/2 cup lemon juice

Steps:

  • In a large mixing bowl, mix together the ground beef, rice, garlic powder, allspice, salt, pepper, and cinnamon, and set aside.
  • Rinse grape leaves several times. If the leaves are small, leave them intact, but cut out the large center vein. If the leaves are large, cut them in half vertically, cutting out the large vein in the process. Place a small amount of the ground meat mixture at the end of each leaf. Roll up egg-roll style.
  • Pour the oil into the bottom of a large Dutch oven. Lay the chops over the oil. Lay the tomato slices over the chops.
  • Place the stuffed grape leaves seam-side down on top of the chops. Pack the leaves tightly and begin a second layer when necessary. Place whole garlic cloves randomly between the rolled leaves; plenty of garlic on each layer.
  • When you are done stacking, pour the lemon juice over the leaves, and add water to the pot to about 2-inches above the rolled leaves. To prevent the leaves from unrolling during cooking, place a plate on top of the stack of leaves and place a heavy object on top of the plate.
  • Simmer the leaves over low heat for about 2 hours.
  • Invert the entire Dutch oven into a large platter with high sides (i.e. a 12-inch round cake pan). Or, remove the leaves from the pot with tongs. Serve rustic style, with plenty of Arabic bread on which to spread the garlic!

GRAPE LEAVES STUFFED WITH RICE AND RAISINS



Grape Leaves Stuffed with Rice and Raisins image

Provided by Jivka Batchvarova-Copley

Categories     Leafy Green     Onion     Rice     Appetizer     Raisin     Bon Appétit     Idaho

Yield Makes about 18

Number Of Ingredients 13

2 tablespoons vegetable oil
1 1/2 cups chopped onions (about 2 medium)
1/3 cup raisins
2 teaspoons freshly ground coffee
2 teaspoons dried oregano
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons ground cumin
1 cup long-grain white rice
2 cups water
18 (about) grape leaves from jar,* rinsed, drained, tough stems trimmed
Plain yogurt
Lemon wedges
*Available at Greek, Middle Eastern and most Italian markets.

Steps:

  • Preheat oven to 375°F. Lightly oil 11 x 7-inch glass baking dish. Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add onions and saute until golden brown, about 8 minutes. Mix in raisins, ground coffee, oregano, pepper and cumin. Add rice and 1 cup water; stir to blend. Reduce heat, cover and simmer until rice is partially cooked and no liquid remains, stirring occasionally, about 12 minutes. Season to taste with salt. Cool to lukewarm.
  • Place 1 grape leaf, vein side up, on work surface. Spoon 2 tablespoons rice mixture in center of leaf at widest part. Fold bottom of leaf over. Fold sides in. Roll up. Place seam side down in prepared dish. Repeat with remaining leaves and rice mixture, arranging in single layer in dish. Pour 1 cup water over rolled grape leaves. Cover with foil; bake until rice is tender, about 40 minutes. (Can be made 1 day ahead. Cool slightly. Cover; refrigerate.) Serve warm or cold with yogurt and lemon wedges.

GREEK STUFFED GRAPE LEAVES



Greek Stuffed Grape Leaves image

Provided by Barbara Kafka

Categories     appetizer

Time 1h30m

Yield 45 to 50 stuffed leaves

Number Of Ingredients 8

1 jar grape leaves in brine, or 45 to 50 fresh leaves soaked in brine
1/4 cup plus 2 tablespoons olive oil
1/4 cup finely chopped onion
1 large clove garlic, peeled, smashed and chopped fine
1/2 cup long-grain rice
1 1/2 teaspoons dried mint
2 cups water
3/4 cup lemon juice

Steps:

  • Drain grape leaves and rinse very well under cold running water. Allow to soak in fresh water for at least 1 hour.
  • Place 2 tablespoons of the olive oil in an 8-by-8 by 2-inch glass or ceramic dish. Cook, uncovered, at 100 percent power in a high-power oven for 2 minutes. Stir in onion and garlic. Cook, uncovered, for 2 minutes.
  • Stir in rice, mint and 1 cup of the water. Cover tightly with microwave plastic wrap. Cook for 10 minutes. Prick plastic to release steam.
  • Remove from oven and uncover. Allow to cool slightly.
  • Place one grape leaf outside down on work surface. Remove stem with a small knife. Place 1 rounded teaspoon of the rice mixture in the center of the leaf. Fold the sides to the center and roll up. Place, seam side down in an 11-by-7 by 2 1/2-inch glass dish. Repeat with remaining rice mixture and leaves.
  • Pour remaining water and 1/2 cup of the lemon juice over the grape leaves. Cover and cook for 18 minutes. Prick plastic to release steam.
  • Remove from oven and uncover. Allow to stand until cool. Pour over remaining 1/4 cup olive oil and remaining 1/4 cup lemon juice. Cover and refrigerate for at least 6 hours.

Nutrition Facts : @context http, Calories 33, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 2 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 1 gram

LEBANESE GRAPE LEAVES



Lebanese Grape Leaves image

My grandmothers recipe for "grape leaves". My daughters are usually in charge of cutting the leaves. If they help roll, we can really get the job done quickly.

Provided by CathyV.com

Categories     White Rice

Time 2h16m

Yield 225 grape leaves

Number Of Ingredients 9

2 (16 ounce) jars grape leaves
2 1/4 lbs ground lamb
2 1/4 cups long grain white rice
1 tablespoon salt
1 teaspoon pepper
1/2 teaspoon cinnamon
12 cloves garlic
1 tablespoon mint
3 lemons

Steps:

  • Place rice in a medium sized bowl and cover with 3 cups of cold water.
  • Let stand for 30-60 minutes.
  • Drain and rinse grape leaves in a colander.
  • Cut leaves in half removing the thick center stem.
  • Save five or six large leaves for bottom of pan- discard any extremely tough or ragged leaves.
  • Drain all water from rice.
  • Add lamb, salt, pepper, and cinnamon.
  • Mix by hand thoroughly.
  • Line bottom of large kettle or dutch oven with five or six large leaves to prevent scorching.
  • Lay a leaf flat on a plate, shiny side down.
  • Put approximately 1 heaping teaspoon of meat mixture towards bottom of leaf.
  • Roll in one edge to seal, then roll leaf up firmly but not too tight (you need to leave a little room for the rice to expand while cooking).
  • Place leaves in kettle in circular fashion leaving a small circle in the center for water to circulate.
  • When you have one full row on bottom of pan, slice two cloves of garlic over the top of the leaves.
  • Sprinkle with a little of the mint.
  • Continue rolling the leaves and layering them with the garlic/ mint.
  • You should have approximately five rows of leaves when you are done.
  • Place a heatproof plate over the top of the leaves- large enough to hold them in place, but with a little room on the edges.
  • Put a bowl on top of the plate filled with water to hold the plate down while cooking.
  • Fill kettle with water over the top of the plate.
  • Cook on top of stove on high heat until it begins to boil.
  • Lower heat to medium so that water does not boil over and continue cooking.
  • Total cooking time after it starts to boil is 16-19 minutes.
  • Remove bowl.
  • Carefully drain water from kettle.
  • Remove plate.
  • Arrange leaves on a platter.
  • Serve with lemon wedges.

WARAQ AL DAWALI (STUFFED GRAPE LEAVES)



Waraq Al Dawali (Stuffed Grape Leaves) image

Juicy and delicious grape leaves stuffed with seasoned meat and rice. The filling can be used for other kinds of stuffed items like grape leaves, peppers, zucchini, etc.

Provided by Shu Shu

Categories     Rice

Time 2h30m

Yield 100 pieces, 10 serving(s)

Number Of Ingredients 16

1 (1000 g) jar grape leaves (about 1000 grams, you can of course use fresh but you will have to prepare them)
1 medium onion, minced
4 tablespoons olive oil, divided
1 1/2 lbs ground beef or 1 1/2 lbs lamb
1 cup rice (short or long grain)
3 tablespoons pomegranate molasses (dibbs roman)
1/2 teaspoon allspice
2 teaspoons garlic, minced
1 tablespoon garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 1/4 cups water
1/4 cup lemon juice
1 tomato paste, can 4 oz divided
1 large onion, sliced into rings
2 medium tomatoes, sliced thinly

Steps:

  • drain and rinse grape leaves well until water runs clear.
  • remove the stems.
  • add 1/2 the oil to a large pot with a well fitting lid and spread around the bottom.
  • mix minced onion, remaining oil, meat, rice, molasses, allspice, 2 tsp garlic, salt, black pepper, and half of tomato paste in a large bowl.
  • Mix water, lemon juice, remaining tomato paste, and tablespoon of garlic in seperate bowl.
  • lay one layer of onion rings and tomato slices in pot.
  • lay one grape leaf vein side up with the top of the leaf pointing away from you, place about 2 tsp of filling at the bottom of the leaf (make it kind of like an oval). Turn the leaf up one turn away from you (rolling the leaf around the filling). Fold the sides in, and roll the leaf up to the top. Place the leaf seam side down in the pot.
  • Continue rolling remainging leaves and packing them tightly in the pot.
  • When you have made one layer, sprinkle the layer with some of the sauce.
  • Place a layer of onion rings and tomato slices, then another layer of grape leaves, with sauce on the top. Continue until all the leaves have been filled.
  • Make sure you have enough liquid to cover the leaves in the pot (you may need to add just a little more water).
  • Put a heavy heat proof plate on the top of the leaves, cover pot, and bring to simmer for 50-60 minutes.

Nutrition Facts : Calories 352, Fat 17.8, SaturatedFat 5.1, Cholesterol 46.3, Sodium 3134.3, Carbohydrate 31.6, Fiber 1.1, Sugar 1.9, Protein 18.8

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