Worlds Greatest Grape Leaves Armenian Recipes

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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

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

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