Lamb Stuffed Grape Leaves Recipes

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LAMB-STUFFED GRAPE LEAVES



Lamb-Stuffed Grape Leaves image

Provided by Food Network

Categories     main-dish

Time 2h15m

Yield 40 to 50 stuffed grape leaves

Number Of Ingredients 13

2 cups parboiled long-grain white rice
1 pound ground lamb
8 ounces ground beef
1 tablespoon ground coriander
1 tablespoon minced garlic
1 tablespoon lemon salt
1 tablespoon extra-virgin olive oil
1/2 tablespoon ground allspice
1 teaspoon ground cinnamon
Kosher salt
40 to 50 grape leaves, washed
1 cup diced tomatoes
Lemon wedges, for serving

Steps:

  • Wash and soak the rice in hot water for 30 minutes.
  • Place the rice, lamb, beef, coriander, garlic, lemon salt, olive oil, allspice, cinnamon and 2 tablespoons salt in a mixing bowl. Mix thoroughly by hand.
  • Place a grape leaf on a cutting board. Place a teaspoon of filling in the middle of the leaf. Fold over the sides and roll tightly from bottom to top. Repeat with the remaining leaves and filling.
  • Place the tomatoes evenly in the bottom of a stockpot. Place the rolled leaves in the pot, pointing towards the center of pot. Place a small plate with a weight on top of the grape leaves to hold them in place. Add 1 cup water to the pot and heat over medium heat. Cook for 45 minutes.
  • Serve the stuffed grape leaves with lemon wedges.

HOT STUFFED GRAPE LEAVES WITH LAMB



Hot Stuffed Grape Leaves with Lamb image

Provided by Food Network

Categories     appetizer

Time 2h30m

Yield 40 to 50 stuffed grape leaves

Number Of Ingredients 15

1 jar preserved grape leaves, drained
1/2 cup long-grain rice
1/4 cup plus 2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
1/2 pound lean ground lamb
1 teaspoon dried oregano
Salt and freshly ground black pepper
4 ounces feta cheese, crumbled finely or grated
3 tablespoons finely chopped parsley
2 tablespoons finely chopped mint
1 teaspoon sugar
Juice of 1 lemon
1 lemon sliced, for garnish
Mint leaves, for garnish

Steps:

  • Carefully separate the grape leaves, place in a large bowl and pour boiling water over them to cover. Let the leaves soak for 20 minutes, then drain and rinse to remove excess salt. Drain the leaves, snip off the stems (reserving stems), and lay the leaves on a towel to dry.
  • In a saucepan, bring 2 cups of salted water to a boil, and stir in the rice. Cover, reduce the heat to low and cook rice until water is absorbed, about 17 to 20 minutes. Meanwhile, heat 2 tablespoons olive oil in a skillet, add the onion and saute until soft, about 3 to 5 minutes. Add the garlic and saute one more minute, until aromas are released. Add the lamb and cook until the meat is well browned, breaking it apart with a fork while cooking, about 15 minutes. Add the oregano, and salt and pepper to taste. Stir in the feta and remove from the heat. Stir in the rice, parsley and mint.
  • Place one leaf on a flat surface, vein side up, shiny side down. Place a rounded teaspoon of filling in the center of the leaf, near the stem edge. Fold the stem end over the filling, then fold both sides toward the middle, and form into a roll. Squeeze lightly in the palm of your hand to secure the roll. Repeat process with remaining leaves and filling.
  • Line the bottom of a 3quart heavy saucepan with reserved stems, trimmings and any leftover or torn grape leaves, and arrange bundles seam sides down, packing them close together in layers.
  • Combine the remaining 1/4 cup olive oil with 3/4 cup water, the sugar, and lemon juice, and pour over the stuffed grape leaves. Place a small, heatproof plate on top of the stuffed leaves, cover the pan and simmer over low heat for about 45 minutes to 1 hour, or until leaves are tender and most of the liquid is absorbed. Serve warm, garnished with lemon slices and mint leaves.

LAMB AND RICE STUFFED GRAPE LEAVES



Lamb and Rice Stuffed Grape Leaves image

These lamb and rice stuffed grape leaves (dolmas) take some time and effort to put together, so maybe make a double batch. In restaurants these are usually meatless, but I love the lamb in these. No matter what you use, how much rice you use will affect how much liquid you need.

Provided by Chef John

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h30m

Yield 8

Number Of Ingredients 17

½ pound ground lamb
½ cup uncooked long grain rice
¼ cup olive oil
2 tablespoons chopped fresh mint
1 tablespoon dried currants
1 tablespoon pine nuts
1 ½ teaspoons kosher salt
1 teaspoon ground black pepper
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
¼ teaspoon dried oregano
1 large egg
1 (16 ounce) jar grape leaves
1 tablespoon olive oil
juice of one lemon
4 cups hot chicken broth
2 teaspoons olive oil, or as desired

Steps:

  • Place ground lamb, rice, 1/4 cups olive oil, mint, currants, pine nuts, salt, pepper, cumin, cinnamon, oregano, and egg in a bowl. Mix together thoroughly with a fork. Cover and refrigerate until ready to use.
  • Gently unroll and separate grape leaves. Rinse in cold water to remove brine. Drain. Reserve broken or less-than-perfect leaves to line pot.
  • Place grape leaves on work surface with smooth side down (ribs of leaves up). Place a rounded tablespoon of lamb-rice filling near bottom-center of grape leaf. Fold bottom sections of leaf over mixture, fold over sides, and roll toward the top of the leaf into a firm cylinder. Don't roll too tightly or leaves may burst when rice cooks.
  • Drizzle 1 tablespoon olive oil into pot; line bottom of pot with 1 or 2 layers of reserved grape leaves. Place dolmas in pot by arranging them along the sides, then working toward the center to cover the bottom. Leave enough space between dolmas to allow for expansion, but close enough to hold their shapes when cooking. If necessary, stack another layer on top of the first so they all fit. Pour in lemon juice and 2 teaspoons olive oil.
  • Invert a small plate and then a larger plate over the dolmas to weigh them down while they cook and prevent them from shifting. Pour in hot chicken broth. Bring to a simmer, uncovered, over medium-high heat. As soon as liquid is heated through and starting to bubble (2 to 4 minutes), reduce heat to low, cover the pot, and cook 35 minutes. Remove plates and check for doneness. Dolmas should look a bit puffed up, and a fork should pierce them easily. If not quite done, continue cooking without the weights: cover the pot and simmer until rice is tender, 10 to 15 minutes longer.
  • Serve warm or chilled. Garnish with curls of lemon zest, if desired.

Nutrition Facts : Calories 249.9 calories, Carbohydrate 18.1 g, Cholesterol 44.7 mg, Fat 16.1 g, Fiber 0.4 g, Protein 9.8 g, SaturatedFat 3.4 g, Sodium 2484.9 mg, Sugar 1.5 g

ELAINE'S DOLMATHES (STUFFED GRAPE LEAVES)



Elaine's Dolmathes (Stuffed Grape Leaves) image

Stuffed Grape leaves is an economical dish as well as very nutritious and diet friendly. This recipe is tried and true. Once you make these you will never purchase prepared stuffed grape leaves. If you do not care for lamb you can omit and increase the ground beef. You can also use fresh grape leaves if there are vines in your area. Just pick the leaves and follow the recipe.

Provided by JCC4329

Categories     Lamb/Sheep

Time 2h45m

Yield 8 serving(s)

Number Of Ingredients 10

1 lb ground beef
1/2 lb ground lamb
1 cup rice
1 (16 ounce) can tomato sauce
1 tablespoon parsley
1 tablespoon italian seasoning
1 cup water
1 (16 ounce) jar grape leaves
1 teaspoon kosher salt
20 grinds ground pepper

Steps:

  • Remove grape leaves from jar and cut off stems. Place a few leaves (10) at a time in a deep fry pan of simmering water for a about a minute. This removes the brine.
  • Line the bottom of a 3 qt pan with 3 to 4 large leaves.
  • Mix remaining ingredients except water in a bowl and start rolling.
  • Place leaf, face or shiny side down. Put a small amount of mixture on upper half of leaf (stem end). Make one roll then turn sides in . Continue to roll.
  • Place rolled grape leaves in the prepared pot seam side down. I work from the outer edge. Once the first layer is complete start a second layer.
  • When all filling is used cover rolled leaves with 4 large leaves. Cover the leaves with a saucer that will fit inside the pot and add the 1 cup water. Cover pot and bring to a boil. Lower heat to simmer and cook for 45 minutes.

Nutrition Facts : Calories 347.5, Fat 16.6, SaturatedFat 6.5, Cholesterol 59.2, Sodium 2203, Carbohydrate 30.3, Fiber 1.2, Sugar 2.4, Protein 20.1

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

STUFFED GRAPE LEAVES (WITH MEAT)



Stuffed Grape Leaves (With Meat) image

This is from the old McCalls Cooking School collection. I haven't tried the egg and lemon sauce, but the grape leaves themselves are absolutely delicious.

Provided by Chilicat

Categories     Lamb/Sheep

Time 2h15m

Yield 49 pieces

Number Of Ingredients 19

1/3 cup olive oil
1/2 cup onion, finely chopped
1/2 cup green onion, chopped
1 lb lean ground lamb or 1 lb ground beef
1/2 cup raw rice
2 tablespoons pine nuts or 2 tablespoons chopped almonds
1 teaspoon dried dill weed
1/2 teaspoon salt
1/8 teaspoon pepper
water
1 (16 ounce) jar grape leaves, drained
3 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons butter
3 tablespoons flour
1 1/4 teaspoons salt
1 (10 3/4 ounce) can chicken broth
3 tablespoons lemon juice
4 egg yolks

Steps:

  • In 1/3 cup hot oil in 12-inch skillet, saute onion and green onion, stirring until golden - 5 minutes. Add lamb; cook, stirring until lamb is no longer pink - 10 minutes. Add rice, nuts, dill salt, pepper and 3/4 cup water. Simmer, covered, 10 minutes, until water is absorbed.
  • Remove from heat. Turn into bowl to cool 30 minutes before stuffing grape leaves. Meanwhile, separate grape leaves. Rinse well in cold water to wash away any brine. Dry well on paper towels. Use imperfect leaves for layering evenly in the bottom of the skillet.
  • Lay leaves, shiny side down, on flat surface.Put 1 tablespoon lamb mixture in center of each leaf; fold sides over filling; roll up, starting from narrow end. Do not roll too tightly; rice needs room to expand. Fill skillet with closely fitted layers of stuffed leaves.
  • Pour lemon juice, 2 tablespoons olive oil and 1 cup cold water over them. Put heavy plat, upside down, on top to prevent leaves from unrolling. Bring to boiling; simmer, covered, until liquid is absorbed - 30 minutes. Cool in skillet, if serving cold as an appetizer.
  • With slotted utensil, lift out of liquid onto serving plate.
  • If serving warm with egg-and-lemon sauce: In small saucepan over direct heat, melt 2 tablespoons butter. Remove from heat; stir in 3 tablespoons flour and 1/2 teaspoon salt; mix until smooth.
  • Stir in 1 can chicken broth and 3 tablespoons lemon juice. Cook over low heat, stirring, until boiling. In small bowl, beat 4 egg yolks slightly; beat in small amount of hot mixture. Slowly return to pan, stirring until thick. Remove from heat. Makes 2 cups.

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