STUFFED GRAPE LEAVES
1 1/2 lbs. ground lamb
1 1/4 c. rice (raw)
3 tsp. salt
1 tsp. allspice (level)
1 tbsp. dried spearmint
1/4 lb. melted butter (1 stick)
Mix all above ingredients together.
GRAPE LEAVES: Pick 75 to 100 medium leaves early in season when they are tender (avoid tiny ones). Cut stem off and brush clean in bowl of water. If unable to pick leaves, jarred leaves can be purchased in a Greek import store.
STUFFING THE LEAVES: Steps to follow:
Line bottom of pot with large leaves. Stuff leaves on wrong side. Place a little stuffing on stem side. Fold leaf over stuffing - bring one side over, then the other side and then roll. Place in pot with seam side down.
When all stuffed leaves are placed in pot, cover with large leaves. Pour seasoned water (with salt and allspice) over the stuffed leaves. Place hand over leaves and press down to avoid leaves opening. Bring to boil, foam may come to the top. Skim it off. Lower to simmer for 1 hour. Take 1 stuffed leaf, cut and check to see if rice is cooked.
1 pound ground beef, lean
1 cup uncooked white rice
1/2 cup tomato sauce
1/2 cup fresh parsley, finely chopped
1 teaspoon black pepper
1/2 teaspoon salt
1 jar (16 oz) grape leaves
2 tablespoons lemon juice
Soak grape leaves in cold water for 2-3 hours. Jarred grape leaves are very salty from the brine solution. Rinse and drain in a colander. Set aside.
In a mixing bowl, combine remaining ingredients.
mix well with hands
Rolling the Grape Leaves
Here comes the tricky part: rolling the leaves with the mixture. It's easy once you get the hang of it. Be careful to not wrap too tight. You have to leave a little room for the rice to expand. As you roll them, you are going to place in a circular arrangement in your dutch oven or large saucepan.
Place a grape leaf side down. Place about 1 to 2 tablespoons of mixture in the middle. Fold in the sides and roll upward. Think of rolling a burrito, only smaller.
When you have rolled the last leaf, place a heavy plate on top of the stuffed grape leaves in your pan. I 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 30-45 minutes until rice and meat are done.
Stuffed Grape Leaves?
Does anyone have an authentic recipe for Stuffed Grape Leaves. My dads side is Jordanian and they make grape leaves that I LOOOOVE! I would love a recipe if anyone has to share. Or if they can tell me where to find one.
- 1 cup uncle bens converted rice
1/2 lb ground lamb
3 teaspoons cinnamon
3 teaspoons salt
1/4 teaspoon pepper
1/4 cup lemon juice
1/2 cup lemon juice, for in pot
3 tablespoons butter
6 cups water, cover over leaves
2 tablespoons olive oil
Wash& stem fresh grape leaves briefly to slightly wilt and drape over something.
While drying make filling sauce.
Mix lamb, rice, seasonings, lemon juice and butter.
Stuff grape leaves with half of a tablespoon or more of the rice mixture.
Put the mixture close to the bottom where the stem was at,fold and roll like you would a burrito.
When done stuffing, line bottom of stock pot with torn or broken grape leaves then layer with stuffed grape leaves firmly packed with loose flap down in a 3 quart pot, in tight parallel rows, alternating each layer the opposite way (this will help to keep them from moving) when done line with more torn grape leaves on top, put flat plate on top of grape leave and a pitcher of water on top of the plate to help keep it down.
fill pot with about 4 to 6 cups of boiled water, 2 tablespoons of olive oil, and a 1/2 cup of lemon juice and salt so that it is just above the grape leaves.
Bring to boil and simmer for about 20 to 25 till done (check one to see if done).
Remove grape leaves with tongs.
NOTES: Save some of the juice for reheating in the mirowave, and cover.
Serve with my home made garlic sauce and Lebanese bread00
- Grape Leaves (stuffed)
1/4 teaspoon allspice
1/8 teaspoon cinnamon
70 leaves grape leaves
1 pound ground lamb
1/8 cup parsley finely chopped fresh
1 cup rice
Rinse rice in cold water, drain. Add all ingredients except lemon juice and grape leaves, mix well.Wilt leaves a few at a time by rinsing in hot water (a few at a time), be sure to cut off thick stems. Place a heaping teaspoon of lamb/rice mixture on edge of dull side of leaf. Begin rolling from stem end, after the first roll fold ends in to close and finish rolling. Place a few leaves in bottom of pan. Arrange rolls in compact rows, seam side down Cover with water about 1/2 inch over the top. Sprinkle 1 T salt over rolls. Place a pottery plate on top of rolls to hold in place. Cover pan, cook on medium 20 minutes. reduce heat, add lemon juice cook 10 more minutes. Drain most of the juice before serving.
Best way to eat: buy soft pita bread (preferably thin, from Middle Eastern bakery/shop). Buy plain yogurt/nonfat. Cut a piece of bread from the pita so that you can roll the bread around the grape leaf (as in a blanket). Dip the grape leaf (and bread) in a generous helping of yogurt bowl and eat all together like you would eat a very small size soft tortilla shell.
Stuffed Grape Leaves (Greek Dolmades)
1 (16-ounce) jar grape leaves, drained and rinsed*
Rice Stuffing (see recipe below)
2 cups hot water
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
Yogurt Cucumber Sauce (see recipe below)
* To use fresh grape leaves: Grape leaves are best picked from grape vines in the Spring, while they are still tender. Select young whole, medium leaves. NOTE: Be sure and pick them before the first spray as most sprays are toxic. About 1 1/2 pounds of fresh leaves are the same as one jar of preserved leaves. Blanch fresh grape leaves until they are soft (the time will depend on the leaves - fresh ones will only take a minute) They can be washed and frozen between layers of waxed paper or plastic wrap and will keep for a year.
To prepare the grape leaves, bring 2 quarts water to a boil. Unroll the grape leaves. The leaves are fragile, and they may be packed with overlapping folds, making it fairly tough to isolate them. Place the leaves in the boiling water for 2 to 3 minutes to soften the leaves and rid them of the brine (this makes the leaves easier to handle and roll). NOTE: Don't throw away any torn or damaged leaves, as they can be used to patch holes in other leaves.
Using a slotted spoon, remove the leaves from the water and lay on paper towels to drain. With a sharp knife or scissors, cut out the protruding stems and any hard veins from the leaves. Set the grape leaves aside.
Preheat oven to 350 degrees F. Prepare Rice Stuffing.
To stuff the leaves, start with your largest leaves. Take a leaf and carefully spread it on a flat plate or pan with the veins facing upward to you (leaf shiny side down). If the leaf is torn or has a hole in it, take a reserved damaged leaf and use it as a patch, place the leaf over the hole.
Place approximately 1 to 2 tablespoons of the Rice Stuffing near the stem end of the leaf (the amount of stuffing will depend on the size of the leaves). Press the stuffing into a small sausage-like shape. Fold the stem end pf the leaf over the filling, then fold both sides toward the middle, and then roll up into a cigar shape (it should be snug but not overly tight because the rice will swell once it is fully cooked and could burst). The rolls should be cylindrical (about 2 inches long and 1/2 inch thick). Squeeze lightly in the palm of your hand to secure the rolls. Repeat with the remaining grape leaves and filling.
Line the bottom of a large heavy oven-proof dish or pan with half of the remaining grape leaves (this prevent sticking and is also a good way to use any torn or small leaves). Arrange the stuffed grape rolls on top of the leaves, seam-side down, packing them close together. Make a new layer as you fill the baking pan. Two or three layers is fine (it is very difficult to cook evenly if you make more than four layers of rolls). NOTE: Don't cramp the rolls together as they won't cook well - also don't leave too much space between them as they will unravel.
When the bottom is completely covered, place the remaining grape leaves over the top. Pour the 2 cups hot water, olive oil, and lemon juice over them. Weigh the stuffed grapes rolls down with an ovenproof plate turned upside down (one smaller than the circumference of the pan). Cover the baking dish with a lid. On the stovetop, over medium heat, bring the liquid just to a boil; remove baking dish to the oven and cook approximately 45 to 60 minutes or until the grape rolls are tender and the water has been absorbed (there should be little or no trace of water, and only a bit of oil in the pot - some of the leaves may have tiny black specks, or maybe completely black - this is ok). Remove from oven.
Transfer the stuffed grape rolls to a serving dish. Cover with plastic wrap and refrigerate. Serve chilled or at room temperature, garnished with lemon wedges. Serve with Yogurt Cucumber Sauce.
NOTE: They keep about a week in the refrigerator. If you drain and chill them, you may want to pour a little olive oil and lemon juice over all to keep from drying out. For longer storage, the stuffed grape leaves rolls may also be frozen before cooking.
3 tablespoons currants
2 tablespoons extra-virgin olive oil
3 tablespoons raw pine nuts
1/2 cup onion, finely chopped
1 cup long-grain white rice
1 tablespoon sugar
1 1/2 teaspoons ground cinnamon
2 cups hot water
Juice of 1 lemon
2 tablespoons finely chopped fresh dillweed or fresh mint leaves
2 tablespoons finely chopped fresh parsley leaves
Salt and freshly ground pepper to taste
Soak currants in warm water for approximately 15 to 20 minutes; drain and set aside.
To make the stuffing, heat the olive oil in a medium saucepan over medium heat. Add pine nuts; stir and cook the pine nuts for about 2 minutes or until they are golden brown. Add currants, onion, white rice, sugar, cinnamon, and hot water; stir the mixture, cover the pot, and cook gently for approximately 15 to 20 minutes or until the water has been absorbed. Remove from heat and stir in the lemon juice, dill weed, and parsley. Season to taste with salt and pepper. Let the stuffing cool for 30 to 40 minutes before stuffing the grape leaves.
1 cup plain yogurt
1/2 cup sour cream
1/3 cup diced cucumber
3/4 teaspoon dried dillweed
In a bowl, combine yogurt, sour cream, cucumber, and dillweed. Allow flavors to blend in the refrigerator 2 to 3 hours before serving.
hope these help. good luck and enjoy.00
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