Best 2 Lebanese Stuffed Grape Leaves Recipes
Embark on a culinary journey to the heart of the Mediterranean with our exploration of the tantalizing flavors of Lebanese stuffed grape leaves. Discover the art of crafting these delicate morsels, known as warak enab, which are meticulously wrapped in tender grape leaves and brimming with an array of aromatic fillings.
Our curated collection of recipes takes you on a voyage through the diverse culinary landscapes of Lebanon, showcasing the unique variations and regional influences that shape this beloved dish. From the classic vegetarian filling, brimming with fragrant rice, herbs, and tangy spices, to the decadent meat-stuffed versions, featuring succulent lamb or beef, each recipe unveils a distinct taste experience.
Unravel the secrets of preparing the perfect grape leaves, selecting the finest ingredients, and mastering the intricate wrapping technique that ensures each stuffed grape leaf bursts with flavor in every bite. Indulge in the delightful array of accompaniments, from the refreshing tang of yogurt sauce to the zesty kick of lemon wedges, which perfectly complement the richness of the stuffed grape leaves.
Whether you're a seasoned cook or embarking on your culinary adventure, our comprehensive guide provides step-by-step instructions, detailed ingredient lists, and helpful tips to ensure success in your kitchen. Prepare to impress your family and friends with this authentic Lebanese delicacy, sure to transport them to the vibrant streets of Beirut or the serene landscapes of the Bekaa Valley.
LEBANESE STUFFED GRAPE LEAVES
Provided by Food Network
Categories side-dish
Time 2h45m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- In a large mixing bowl, mix together the ground beef, rice, garlic powder, allspice, salt, pepper, and cinnamon, and set aside.
- Rinse grape leaves several times. If the leaves are small, leave them intact, but cut out the large center vein. If the leaves are large, cut them in half vertically, cutting out the large vein in the process. Place a small amount of the ground meat mixture at the end of each leaf. Roll up egg-roll style.
- Pour the oil into the bottom of a large Dutch oven. Lay the chops over the oil. Lay the tomato slices over the chops.
- Place the stuffed grape leaves seam-side down on top of the chops. Pack the leaves tightly and begin a second layer when necessary. Place whole garlic cloves randomly between the rolled leaves; plenty of garlic on each layer.
- When you are done stacking, pour the lemon juice over the leaves, and add water to the pot to about 2-inches above the rolled leaves. To prevent the leaves from unrolling during cooking, place a plate on top of the stack of leaves and place a heavy object on top of the plate.
- Simmer the leaves over low heat for about 2 hours.
- Invert the entire Dutch oven into a large platter with high sides (i.e. a 12-inch round cake pan). Or, remove the leaves from the pot with tongs. Serve rustic style, with plenty of Arabic bread on which to spread the garlic!
LEBANESE STUFFED GRAPE LEAVES RECIPE - (3.9/5)
Provided by GratefulSea
Number Of Ingredients 15
Steps:
- Put the rice in a colander and rinse three times with cold water. Combine the salt, pepper, allspice, and cinnamon, and sprinkle over the rice, stirring to mix well. Add the parsley and mint, and mix. Add the butter and uncooked lamb to the rice, and mix well. Place the grape leaves in a large bowl and cover with boiling water to soften. Let soak for at least 3 minutes. Remove and drain in colander. Cool, then trim off stems. (Note: save any torn leaves to use to patch others when rolling them up.) To stuff leaves, place a Tablespoon of the rice and lamb mixture on each leaf. Beginning with the stem end, roll the leaf up over the filling, then fold in each side halfway to the center, and then finish rolling from the bottom upward so you have a nice cigar-shaped package by the time you reach the top. Keep them snug, but do not roll too tightly, since the filling will expand while cooking. Cover the bottom of a dutch oven with a few of the torn grape leaves. Arrange the stuffed grape leaves in neat, tight rows, one layer on top of the other. Drizzle with olive oil. Pour 1 cup of chicken broth over the grape leaves and add enough water to almost cover. Insert a heavy dish on top of the grape leaves to hold them in place, so the bottom of the dish is pressing down on them. Bring the pot to a boil, reduce heat and simmer on low for about 1 hour, or until the grape leaves are tender. Serve warm with plain yoghurt.
Tips:
- Choose the right grape leaves: Look for fresh, tender grape leaves that are not too large. Avoid leaves that are torn or have brown spots.
- Prepare the grape leaves properly: Before using, soak the grape leaves in hot water for 5-10 minutes to soften them. This will make them easier to roll and prevent them from cracking.
- Use a variety of fillings: There are many different fillings that you can use for stuffed grape leaves, including rice, minced meat, vegetables, and herbs. Get creative and experiment with different combinations to find your favorites.
- Roll the grape leaves tightly: When rolling the grape leaves, make sure to do it tightly so that the filling doesn't fall out. You can use a toothpick or skewer to secure the leaves closed.
- Cook the stuffed grape leaves properly: Stuffed grape leaves can be cooked in a variety of ways, including boiling, steaming, or baking. Be sure to cook them until the filling is cooked through and the grape leaves are tender.
Conclusion:
Stuffed grape leaves are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. They are a popular dish in many cultures and can be made with a variety of different fillings. With a little planning and effort, you can easily make delicious stuffed grape leaves at home. So next time you're looking for a new and exciting dish to try, give stuffed grape leaves a try. You won't be disappointed!
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