Best 2 Worlds Greatest Grape Leaves Armenian Recipes
In the culinary realm, Armenian cuisine stands out with its vibrant flavors and unique dishes. Among these culinary gems, the "stuffed grape leaves," also known as "dolma" or "sarma," hold a special place. These delectable morsels, meticulously crafted with tender grape leaves, encapsulate a savory filling of rice, herbs, and minced meat. The article presents a collection of three exceptional grape leaves recipes, each offering a distinct taste experience. The "World's Greatest Grape Leaves" recipe, true to its name, promises an extraordinary flavor symphony with its aromatic blend of spices and succulent meat filling. The "Armenian Stuffed Grape Leaves" recipe is a classic rendition that showcases the traditional flavors of Armenia, using a combination of ground beef and lamb for a rich and hearty filling. For those seeking a vegetarian delight, the "Vegetarian Grape Leaves" recipe offers a flavorful twist, featuring a filling of rice, vegetables, and aromatic herbs, all wrapped in tender grape leaves. Indulge in these culinary creations and embark on a journey of flavors that will tantalize your taste buds and leave you craving more.
Here are our top 2 tried and tested recipes!
ARMENIAN STUFFED GRAPE LEAVES
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
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
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
Tips:
- Use fresh grape leaves: Fresh grape leaves are more pliable and easier to work with. If you're using store-bought grape leaves, make sure to soak them in warm water for at least 30 minutes before using.
- Blanch the grape leaves: Blanching the grape leaves helps to soften them and make them more pliable. To blanch the grape leaves, bring a large pot of water to a boil. Add the grape leaves and boil for 1-2 minutes. Remove the grape leaves from the water and immediately place them in a bowl of ice water. Once the grape leaves are cool, drain them and pat them dry.
- Use a variety of fillings: Grape leaves can be stuffed with a variety of fillings, such as rice, meat, vegetables, and cheese. Be creative and experiment with different fillings to find your favorite combination.
- Roll the grape leaves tightly: When rolling the grape leaves, make sure to roll them tightly so that the filling doesn't fall out. You can use a toothpick or skewer to secure the grape leaves.
- Cook the grape leaves slowly: Grape leaves should be cooked slowly over low heat. This will help to prevent them from becoming tough or dry. You can cook the grape leaves in a pot on the stovetop or in the oven.
Conclusion:
Grape leaves are a delicious and versatile ingredient that can be used to make a variety of dishes. With a little creativity and effort, you can make delicious grape leaf dishes that will impress your family and friends. So next time you're looking for a new and exciting recipe, give grape leaves a try!
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