Best 3 My Own Famous Stuffed Grape Leaves Recipes
Indulge in the culinary masterpiece that is stuffed grape leaves, a delightful dish with a rich history and tantalizing flavors. Originating in the Mediterranean region, these delectable morsels consist of grape leaves enveloping a savory filling, creating a symphony of textures and aromas. Typically crafted with a mixture of rice, herbs, and minced meat, stuffed grape leaves are often seasoned with a blend of aromatic spices, resulting in a burst of flavors that captivates the palate. Whether served as an appetizer, main course, or side dish, these culinary gems are sure to impress and satisfy. Discover the art of preparing stuffed grape leaves with our carefully curated collection of recipes, each offering unique variations and culinary insights to elevate your cooking experience. From classic recipes to modern interpretations, embark on a culinary journey that will transport you to the heart of the Mediterranean and leave your taste buds yearning for more.
Let's cook with our recipes!
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
STUFFED GRAPE LEAVES
Steps:
- Bring a large pot of water to a boil; salt it only if you're using fresh leaves. Blanch the leaves, a few at a time, for about a minute-or until they're tender-if they're fresh, just 15 seconds or so if they're bottled. Rinse under cool water. Remove any thick stems.
- To stuff, put a leaf, vein (bottom, or dull) side up, on a counter or cutting board. Put a tablespoon or so of filling in the center of the leaf, near the stem. Fold over the sides, then roll up from the stem end, making a little package; you'll quickly get the hang of it. Don't roll too tightly-the mixture will expand as it cooks. Put each finished package on a plate, seam side down.
- If you have any unused leaves, put them in the bottom of a wide deep skillet or flameproof casserole with a lid. Add the stock to the pot, along with a large pinch of salt and the lemon juice. Arrange the stuffed leaves in the pot, seam sides down, packing them as tightly together as is necessary; if you have to layer them, that's fine too. Drizzle about half the olive oil over all, then cover with a plate (this helps the rolls maintain their shape). Bring to a boil, then lower the heat and cover. Cook for about 30 minutes, checking once or twice just to make sure there is still liquid in the pan (if it is running low, add a little boiling water).
- Turn off the heat. (If you wish to serve the grape leaves hot, see the headnote.) Let cool to room temperature, then remove the rolls, put them on a plate, cover, and chill. (They may remain in the refrigerator for up to 2 days.) Drizzle with the remaining olive oil, sprinkle with a bit of pepper and mint, and serve with lemon wedges.
DOLMAS (STUFFED GRAPE LEAVES)
The spices may seem like a strange combination, but this is a wonderful, delicate traditional Turkish dish with a twist. Serve chilled, as is traditional, or warm, as desired. Squeeze fresh lemon juice over dolmas before serving.
Provided by WhirledPeas
Categories Side Dish Rice Side Dish Recipes
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oil in a medium saucepan over medium heat. Saute onions until tender. Stir in rice and hot water to cover. Cover and simmer until rice is half cooked, about 10 minutes.
- Remove from heat and stir in tomato paste, currants, pine nuts, cinnamon, mint leaves, dill weed, allspice and cumin. Let mixture cool.
- Prepare a large pot by placing an inverted plate on the bottom; this protects the dolmas from direct heat when steaming.
- Rinse grape leaves in warm water; drain and cut off any stems. Place about 1 teaspoon of the cooled rice mixture in the center of a leaf. Fold in the sides and then roll into a cigar shape. Place in prepared pot. Repeat with remaining ingredients.
- Pour in just enough warm water to reach the bottom of the first layer of dolmas. Cover and simmer over low heat for 30 to 45 minutes, or until rice is totally cooked. Check the water level often and add more as necessary.
Nutrition Facts : Calories 207.4 calories, Carbohydrate 39.1 g, Fat 3.8 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 0.6 g, Sodium 846.7 mg, Sugar 3.9 g
Tips:
- Choose fresh grape leaves: For the best flavor and texture, use fresh grape leaves. If you can't find fresh grape leaves, you can use jarred grape leaves. However, fresh grape leaves will give your dolmas a more authentic flavor.
- Blanch the grape leaves: Blanching the grape leaves will make them more pliable and easier to work with. To blanch the grape leaves, bring a large pot of water to a boil. Add the grape leaves and boil for 1-2 minutes. Then, remove the grape leaves from the boiling water and place them in a bowl of cold water. Once the grape leaves are cool, drain them and pat them dry.
- Use a variety of fillings: You can use a variety of fillings for your dolmas, such as rice, ground beef, lamb, pork, vegetables, and herbs. For a vegetarian dolma, use a combination of rice, vegetables, and herbs.
- Season the filling well: Be sure to season the filling well with salt, pepper, and other herbs and spices. This will help to enhance the flavor of the dolmas.
- Roll the dolmas tightly: When you roll the dolmas, be sure to roll them tightly. This will help to keep the filling from falling out.
- Cook the dolmas until they are tender: Cook the dolmas until the rice is tender and the grape leaves are soft. This will usually take about 30-40 minutes.
Conclusion:
Dolmas are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. They are also a great way to use up leftover rice and vegetables. With a little bit of planning and effort, you can easily make your own delicious dolmas at home.
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