Best 4 Grape Leaves Egyptian Version Recipes
**Egyptian Grape Leaves: A Culinary Journey into the Heart of the Mediterranean**
In the vibrant tapestry of Egyptian cuisine, grape leaves hold a special place of honor, wrapping a world of flavors that tantalize the taste buds and transport the diner to the heart of the Mediterranean. These delicate bundles of grape leaves, known as "wara' enab" in Arabic, are meticulously stuffed with a fragrant melange of rice, minced meat, herbs, and spices, then simmered in a rich tomato sauce until they reach a state of tender perfection. Egyptian grape leaves are a delectable appetizer, a hearty main course, and a cherished symbol of hospitality and culinary expertise. This comprehensive guide presents a collection of authentic Egyptian grape leaves recipes, each offering a unique twist on this timeless classic. From the traditional meat-filled version to the vegetarian delight of stuffed vine leaves, these recipes cater to every palate and skill level. Embark on this culinary journey and discover the secrets of creating this iconic dish that has captivated hearts and palates for centuries.
GRAPE LEAVES ALEPPO
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
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
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
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
GRAPE LEAVES (EGYPTIAN VERSION)
Make and share this Grape Leaves (Egyptian Version) recipe from Food.com.
Provided by Chef Dine
Categories Long Grain Rice
Time 1h
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Mix the first 7 ingredients together in a bowl (hands work the best).
- Roll or shape a small amount of meat mixture into a log shape (about the diameter of an index finger.
- Take one grape leaf and lay flat.
- Place the meat roll about 1/4 of the way up from the bottom in the middle of the leaf.
- Roll the bottom of the leaf up around the meat. Fold the left and right sides in over the roll and fold under. Continue to roll up the rest of the leaf.
- Place all of your stuffed grape leaves tightly packed together in a 9 x 13" pan.
- Cover with just enough water to meat the level of the grape leaves.
- Add olive oil and lemon juice to the water and gently stire.
- Bring to a light boil either on top of the stove or in your oven and simmer gently for 20 minutes.
- Serve hot or cold.
LEBANESE GRAPE LEAVES
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
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.
Tips:
- Choose the right grape leaves: Use fresh, young grape leaves for the best results. If using canned grape leaves, rinse them thoroughly and soak them in warm water for 30 minutes to soften them.
- Prepare the filling: The filling for Egyptian grape leaves typically includes rice, ground beef or lamb, onions, tomatoes, and spices. You can also add other ingredients, such as pine nuts, raisins, or chopped herbs.
- Roll the grape leaves: Place a grape leaf on a flat surface with the shiny side facing down. Spoon some of the filling onto the leaf, and then fold the sides over the filling. Roll the leaf up tightly from the bottom to the top.
- Cook the grape leaves: You can cook the grape leaves in a pot on the stovetop or in a steamer. If cooking them in a pot, add enough water or broth to cover the grape leaves. Bring to a boil, then reduce heat to low and simmer for 30-45 minutes, or until the rice is cooked through.
- Serve the grape leaves: Egyptian grape leaves are typically served hot or warm, with a side of yogurt sauce or tahini sauce.
Conclusion:
Egyptian grape leaves are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. With their combination of savory filling and tender grape leaves, they are a surefire hit with everyone who tries them. So next time you're looking for a new and exciting dish to try, be sure to give Egyptian grape leaves a try. You won't be disappointed!
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