STUFFED GRAPE LEAVES
- Add to the cooked and cooled white rice the parsley, white onions, lemon juice and olive oil and then blend. After blending these ingredients estimate adding a large tablespoon for each leaf.
- Lay the de-stemmed and rinsed grape leaf shiny side down, place portion of rice mixture in the center near the stem end and roll keeping stuffing close to end of leaf. Start folding in the sides and continue to roll keeping ends closed and stuffing secure inside.
- Lay "stem" down (the end of the roll) in a flat pan and continue doing so until each one is side by side close together, keeping them from opening when cooking. You can often place at least 2 layers if making large amounts, but more layering is not recommended. Pour over leaves enough water to reach top layer only and bring to a boil and cook for about 10 to 15 minutes. Add more water only if necessary, so as not to burn the leaves. Water should all be evaporated in this period of time if not, drain remaining water.
- Remove from burner and let cool for about 1/2 hour.
- Then transfer in single layers into flat pans and pour over a mixture of lemon and olive oil and place in refrigerator cool and marinate overnight or at least several hours before serving. Can be stored for at least 2 to 3 days in refrigerator.
MIDDLE EASTERN STUFFED GRAPE LEAVES-SORT OF
These are not made in tomato sauce, but in chicken broth and lemon juice, and I think the flavor combination is really good. This is from the middle eastern cookbook by Tess Mallos. My husband is Palestinian, but this recipe came from the Cyprus section of the book. I'm not a big fan of grape leaf rolls as normally prepared in the Middle East with tomato sauce but these I can actually enjoy, especially with the sauce. I have modified it slightly but not much, and have tried to emphasize the places I have gone wrong with this recipe in the past to help you get it right the first time.
Provided by loverania
Yield 6 serving(s)
Number Of Ingredients 19
- Rinse grape leaves in cold water and blanch in boiling water for three minutes in three or four lots. Remove to basin of cold water with slotted spoon then into colander to drain. (This is the hard part for me, as the leaves tend to want to come apart).
- Gently fry onion in oil until soft. Lightly mix meat, rice, onion, oil, herbs, salt and pepper until will combined.
- Place a grape leaf, shiny side down on a work surface. Snip of stem if necessary. Place about a tablespoon of mixture near stem end, fold end and sides over stuffing and roll up firmly. Stuffing will make about 4 dozen rolls (you will be an expert roller when you are finished!).
- Line base of a heavy pan with six leaves(use the ones that fell apart during the blanching) pack the rolls on top in layers close together to keep them from falling apart during cooking (I have discovered the hard way this is VERY important). Sprinkle lemon juice over every layer.
- Cover top of rolls with remaining grape leaves. Add butter, chicken stock and remaining lemon juice. Invert a heavy plate on top to keep rolls in shape during cooking (also VERY important).
- Cover pan with lid and place over medium heat. Bring to a slow simmer, then simmer gently over LOW heat for 1 1/2 - 2 hours.
- To make sauce: melt butter in a small sauce pan and stir in flour. Cook 2 minutes with out browning and stir in the stock stir constantly until sauce thickens and bubbles.
- Beat eggs in a bowl until frothy and beat in one tablespoon of lemon juice. Pour hot sauce into eggs gradually, beating constantly (you really can do this with two hands) Return sauce to pan and stir over gentle heat for two minutes to cook the egg. Care must be taken as sauce could curdle. If this happens, sprinkle a little cold water into sauce and beat with egg whisk.
- Drain cooked rolls (CAREFULLY) and arrange on a serving dish, garnish with parsley and lemon slices, serve egg and lemon sauce in a separate sauce boat.
- You can also serve these cold without the sauce.
MY OWN FAMOUS STUFFED GRAPE LEAVES
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
Number Of Ingredients 9
- 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
SWEET AND SOUR STUFFED GRAPE LEAVES
A vinegar syrup, mixing sweet and sour, flavors the rice in this recipe from Maryam Maddahi, an Iranian Jew living in Southern California. The dish, which she learned long ago from her mother in Tehran, is also packed with tart lemon flavors and sweetness from dried fruit, like raisins, barberries, apricots, prunes. It made its way to The Times in 2010, after being playing a part in the Maddahis' Sabbath table, alongside appetizers packed with herbs.
Provided by Joan Nathan
Categories side dish
Yield About 40 stuffed grape leaves
Number Of Ingredients 12
- In a small saucepan, combine vinegar and sugar. Bring to a boil, then lower heat, and simmer until a thin syrup forms, about 10 minutes. Let cool in pan.
- In a medium saucepan, bring 6 cups of water to a boil. Add 1 1/2 cups of the rice, and salt. Boil until rice is al dente, about 10 minutes. Drain and let rice cool.
- In a medium skillet over medium-low heat, heat oil and add onions. Sauté until golden, about 10 minutes. Add raisins and barberries and sauté a minute or two. Add rice, sour salt, lemon powder or lemon juice, and 2 to 3 tablespoons vinegar syrup (enough for a balance of sweet and sour). Save remaining syrup.
- Pour 1/2 cup water into a heavy 5-quart pot and scatter in remaining 3 tablespoons rice, to prevent leaves from sticking to pot. On a work surface, place a grape leaf dull side up, and place 1 tablespoon of rice mixture close to the stem. Fold over both sides of leaf and roll up to close. Place seam side down in pot, continuing until there is a single tightly packed layer. Scatter half the apricots and prunes on top. Make a second layer and scatter remaining fruit on top.
- Add 1/4 cup water to reserved syrup and pour over stuffed grape leaves. Place small heat-proof plate on leaves as weight. Cover pot tightly, bring to a boil, then reduce heat to low. Simmer until leaves are tender, about 1 hour. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 109, UnsaturatedFat 1 gram, Carbohydrate 23 grams, Fat 2 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 62 milligrams, Sugar 13 grams, TransFat 0 grams
ELAINE'S DOLMATHES (STUFFED GRAPE LEAVES)
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
Yield 8 serving(s)
Number Of Ingredients 10
- 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
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Top Asked Questions
How do you cook stuffed grape leaves?When you have rolled the last leaf, place a heavy plate on top of the stuffed grape leaves in your pan. We use a ceramic plate. This helps keep the grape leaves in place during cooking so they don't shift around. Fill pan with water and bring to a boil. Reduce heat to low and simmer for about 30 to 45 minutes until rice and meat are done.
How do you cook grape leaves with rice?In a large saucepan over medium-high heat, saute the rice, onion, dill, and mint for about 5 minutes, or until onion is soft. Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf. Pour chicken broth over all to cover grape leaves.
What can I do with grape leaves?My homemade falafel recipe is served along side tahini yogurt, which would be fabulous for the stuffed grape leaves to dip into as well! 1) Remove packed grape leaves from the jar and gently pour into a colander. Unfold leaves, being careful not to tear and run cold water over them for a few minutes. Make sure all the leaves have been rinsed well.
How to cook onions and grape leaves?Steps to Make It If using brined grape leaves, rinse the leaves well to remove brine. Place the leaves in boiling water and boil for 3 to 5 minutes to soften them and make them more pliable. In a large skillet, over medium-high heat, heat 1/2 cup olive oil. Sauté the onions until translucent, about 5 minutes.