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
CHICKEN-AND-RICE-STUFFED GRAPE LEAVES
These are excellent appetizers to make ahead for big gatherings. In fact, these can be made up to 2 days in advance and the flavor just gets better!
Provided by Grace Lynn
Categories Chicken
Time 2h30m
Yield 50-60 stuffed grape leaves
Number Of Ingredients 16
Steps:
- Spoon 2 tablespoons of the olive oil into a 2-quart nonstick saucepan and place over moderate heat.
- Add the onion and saute until softened, about 5 minutes.
- Add the garlic and allspice and saute for 1 to 2 minutes.
- Add the rice, toss, and cook until lightly toasted, 2 to 3 minutes.
- Pour in 1 cup of the broth and the white wine and bring to a boil.
- Lower the heat, cover, and simmer over low heat until the broth is absorbed, 5 to 8 minutes.
- Remove from the heat, cover tightly, and let stand for 10 minutes.
- Uncover, turn out into a large bowl, and let cool to room temperature.
- When the rice is cool, crumble in the ground chicken.
- Add 2 tablespoons of the olive oil, 2 tablespoons of the lemon juice, the scallions, mint, parsley, dill, salt, and pepper.
- Mix thoroughly with your hands to combine.
- Preheat the oven to 350 degrees F.
- Lightly oil 2 shallow casseroles or baking dishes (approximately 12x18 inches.) Separate the grape leaves and arrange them in a stack.
- Working with 1 leaf at a time, place a leaf, shiny side down, in front of you.
- Shape 1 to 1 1/2 tablespoons of the filling into a log and place it across the lower third of the leaf.
- Fold up the bottom of the leaf over the filling, then fold in the sides and firmly roll up.
- As they are assembled, place the stuffed leaves, seam side down, close together in a single layer in the prepared casseroles.
- Continue stuffing the grape leaves.
- Pour 1 1/2 cups chicken stock over each casserole to almost cover the leaves.
- Sprinkle 2 tablespoons of the remaining lemon juice over each pan; cover tightly with foil.
- Bake for about 50 minutes, until heated through and tender.
- Let cool to room temperature.
- When cool, arrange the stuffed grape leaves in a deeper pan (a bread pan or some other deep container), making several layers.
- As you build up the layers, drizzle the remaining 1/4 cup olive oil.
- Cover and chill for at least 6 hours or up to 2 days.
- Serve cold with more lemon, if desired.
Nutrition Facts : Calories 58.6, Fat 3.2, SaturatedFat 0.6, Cholesterol 7.8, Sodium 319.6, Carbohydrate 4.9, Fiber 0.2, Sugar 0.2, Protein 2.7
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!
STUFFED GRAPE LEAVES (WITH MEAT)
This is from the old McCalls Cooking School collection. I haven't tried the egg and lemon sauce, but the grape leaves themselves are absolutely delicious.
Provided by Chilicat
Categories Lamb/Sheep
Time 2h15m
Yield 49 pieces
Number Of Ingredients 19
Steps:
- In 1/3 cup hot oil in 12-inch skillet, saute onion and green onion, stirring until golden - 5 minutes. Add lamb; cook, stirring until lamb is no longer pink - 10 minutes. Add rice, nuts, dill salt, pepper and 3/4 cup water. Simmer, covered, 10 minutes, until water is absorbed.
- Remove from heat. Turn into bowl to cool 30 minutes before stuffing grape leaves. Meanwhile, separate grape leaves. Rinse well in cold water to wash away any brine. Dry well on paper towels. Use imperfect leaves for layering evenly in the bottom of the skillet.
- Lay leaves, shiny side down, on flat surface.Put 1 tablespoon lamb mixture in center of each leaf; fold sides over filling; roll up, starting from narrow end. Do not roll too tightly; rice needs room to expand. Fill skillet with closely fitted layers of stuffed leaves.
- Pour lemon juice, 2 tablespoons olive oil and 1 cup cold water over them. Put heavy plat, upside down, on top to prevent leaves from unrolling. Bring to boiling; simmer, covered, until liquid is absorbed - 30 minutes. Cool in skillet, if serving cold as an appetizer.
- With slotted utensil, lift out of liquid onto serving plate.
- If serving warm with egg-and-lemon sauce: In small saucepan over direct heat, melt 2 tablespoons butter. Remove from heat; stir in 3 tablespoons flour and 1/2 teaspoon salt; mix until smooth.
- Stir in 1 can chicken broth and 3 tablespoons lemon juice. Cook over low heat, stirring, until boiling. In small bowl, beat 4 egg yolks slightly; beat in small amount of hot mixture. Slowly return to pan, stirring until thick. Remove from heat. Makes 2 cups.
DOLMADES (STUFFED GRAPE LEAVES)
Provided by Tyler Florence
Categories appetizer
Time 1h40m
Yield about 30 dolmades
Number Of Ingredients 12
Steps:
- To make the filling, coat a large saute pan with 1/4 cup of the oil and place over medium heat. Add the onion, fennel and lemon zest and stir until soft, about 10 minutes. Add the pine nuts and rice, saute for 2 minutes, stirring to coat. Pour in just 1/2 cup of the chicken stock and lower the heat. Simmer until the liquid is absorbed and the rice is al dente, about 10 minutes. Scrape the parboiled rice mixture into a bowl and add the dill and parsley; season with salt and pepper. Allow to cool. Now on to the grape leaves.
- Bring a big pot of water to a simmer. Blanch the grape leaves in the hot water for 5 minutes until pliable. Drain then trim the stems and any hard veins from the leaves. Pat dry with paper towels.
- To assemble the dolmades, lay a grape leaf on a work surface, shiny-side down. Put 2 tablespoons of the rice filling near the stem end of the leaf. Fold the stem end over the filling, then fold both sides toward the middle, and roll up into a cigar ¿ it should be snug but not overly tight because the rice will swell once it is fully cooked. Squeeze lightly in the palm of your hand to secure the roll. Repeat with remaining grape leaves and filling.
- Place the dolmades in a large Dutch oven or wide deep skillet, seam-side down in a single layer. Pour the remaining cup of broth, remaining olive oil, and the lemon juice over the dolmades, the liquid should reach halfway up the rolls, add some water if necessary. Cover the pan and simmer over low heat for 30 to 40 minutes, until the dolmades are tender when pierced with a fork. Serve warm, at room temperature or cool.
Nutrition Facts : Calories 84 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 302 milligrams, Carbohydrate 8 grams, Fiber 0.5 grams, Protein 2 grams, Sugar 1 grams
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
GOAT CHEESE STUFFED GRAPE LEAVES
This recipe is so yummy! It's great as an appetizer for your next dinner party or for a healthy snack. Enjoy!
Provided by Corrinne J
Categories < 60 Mins
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a skillet, add the onions and cook over medium heat until the onions are soft and translucent, about 10 minutes.
- Add the garlic and tomato, lemon juice and salt and pepper to taste. Cook for another 5 minutes.
- Stir in the rice.
- Remove the pan from the heat and stir in the dill.
- Set aside to cool to room temperature, then refrigerate.
- Meanwhile drain the grape leaves and carefully pull them apart. Put them into a bowl of cold water. Let them soak until you are ready to roll.
- Heat the oven to 350°F.
- Place a grape leaves on your work surface, shiny side down. Add 1 tablespoon of the rice mixture to the middle of the grape leaf. Along with a thin slice of goat cheese.
- Fold the sides over the rice and roll the leaf into a small log shape, about the size of a cigar.
- Repeat with the remaining rice mixture.
- Place the rolled grape leaves into a casserole dish.
- When all the mixture or cheese is used, cover rolled leaves with several layers of flat grape leaves and pour in 1 cup of chicken stock.
- Cover and bake for 45 minutes.
- Let cool to room temperature and refrigerate.
- Serve well chilled.
DOLMADES - AUTHENTIC GREEK STUFFED GRAPE LEAVES W/ MEAT (SOUTHER
A good friend of mine is from Greece and his mom told him that it would be too difficult for me to make good dolmades. I wanted to prove them wrong. I researched different recipes and combined them to come up with this very yummy, very authentic, surprise for him. If you prefer dolmadakia with tzatziki instead of plain yogurt, just add peeled and chopped cucumber and garlic, olive oil and salt - all to taste. Kali orexi!
Provided by LJ in San Francisco
Categories White Rice
Time 3h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Unroll grape leaves and place in a pot of boiling water. Reduce heat to medium and let boil for 10 minutes. Remove from heat, pour out hot water, and cover leaves with cold water. Let soak while preparing stuffing.
- Knead the rest of the ingredientes together. Spoon filling inside a leaf and roll like a burrito, sealing completely.
- In large pot, add olive oil to cover bottom or butter. Arrange rolled dolmades on top. Do this all at once, not as you roll them. Pour chicken broth over dolmades, cover, and simmer for 2 hours.
- Serve with Greek yogurt and lemon wedges.
GORGONZOLA AND OLIVE STUFFED GRAPE LEAVES
These are the richest appetizers we have ever served. They are wonderful with wine and cheese! A version of this recipe was a gift from a friend and we have enjoyed it along with our guests. Use as much Gorgonzola as suits your taste!
Provided by LINDA
Categories Appetizers and Snacks Vegetable Olives
Time 45m
Yield 20
Number Of Ingredients 12
Steps:
- In a bowl, mix the green olives, kalamata olives, Gorgonzola cheese, macadamia nuts, basil, tomatoes, bell pepper, garlic, and brown sugar. Season with salt and pepper.
- Lay each grape leaf flat, and place a heaped tablespoonful of the olive and Gorgonzola mixture in the center. Fold or roll the leaves around the mixture. Chill until serving.
Nutrition Facts : Calories 90.9 calories, Carbohydrate 5.3 g, Cholesterol 4.5 mg, Fat 7.3 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 1.6 g, Sodium 605.5 mg, Sugar 2.1 g
DOLMADES (STUFFED GRAPE LEAVES WITH RICE AND MEAT
These are by far my favorite Greek food, I could eat these with some feta and Tzatzkik sauce and be one happy camper. Enjoy!
Provided by Some Guy in the Kit
Categories Greek
Time 3h15m
Yield 15-20 Dolmades
Number Of Ingredients 14
Steps:
- Knead all ingredients in a bowl. If the consistency is too hard, add water, 1 Tbls at a time. (up to 4 Tbls).
- Place a small amount of mixture in leave with the vine side out.
- Roll/ Fold Tight. Set aside until all are done.
- Pour melted butter in bottom of pan/pot with a large surface area and lid.
- Arrange rolled dolmades on top of melted butter. Do this all at once and not as you roll them. For second layer arrange them opposite of the direction as the first layer.
- Pour chicken broth over top until the broth is about 2 inches above the top layer.
- Cover tight and simmer for 2-3 hours. Add more broth as needed. Watch them, they burn fast!
Nutrition Facts : Calories 125.7, Fat 6.3, SaturatedFat 2.5, Cholesterol 36.7, Sodium 727.1, Carbohydrate 8.9, Fiber 0.3, Sugar 0.7, Protein 8.4
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- Make your stuffing: Mix together onion, dill, ground meat, rice, vegetable oil and salt and pepper - with your clean hands!
- Optional step: Soak your grape leaves in water for approximately 10 minutes OR to remove even more salt content from your grape leaves, you can boil them in a large pot for about a minute, then remove and let cool. Pat them dry a little bit with paper towels.
- Roll grape leaves: Using a tablespoon, spoon your stuffing mixture onto your grape leaves and roll. I found the best way to roll was to roll the bottom up, fold in the sides, then continue rolling up. Repeat with remaining ingredients. Transfer the rolls to a large deep oven proof pan or ceramic casserole dish.
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- In a large bowl, combine the meat, the rice, the onion mixture and the parsley. Mix everything together with your hands until everything is incorporated. Reserve.
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- In a large mixing bowl add the ground beef and season with salt, paprika, and black pepper. Then add the remaining filling ingredients, and mix with a large spoon or your hands until thoroughly combined.
- Lay the grape leaves with the underneath-side (the less smooth side with the visible veins) facing up, and place about 1 tablespoon of filling (or more depending on the size of the leaves) along the stem end of each leaf, fold over the sides, and roll from the stem up to form a sausage-like roll. Repeat with the remaining grape leaves.
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- Using a large sauté pan, add just ¼ cup of olive oil and place pan over medium heat. Add diced onion and lemon zest. Stir and cook for 6-7 minutes, or until onion turns translucent in color.
- Add 1 cup of chicken stock, green onions, parsley, dill, salt and pepper. Stir and reduce heat to low. Simmer for 10-12 minutes, stirring often, until stock is fully absorbed and rice is almost fully cooked.
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- If using jarred grape leaves as I am here, remove them from the jar and discard the brine. Rinse the grape leaves well and place them in a colander to drain. (Later in the process, you'll remove the stems before stuffing.) (See notes if using fresh grape leaves)
- Soak the rice in plenty of water for about 15 to 20 minutes or until you are able to break one grain of rice easily. Drain well.
- Prepare a heavy cooking pot and lightly brush the bottom with extra virgin olive oil. Arrange a few grape leaves in the bottom (I used the leaves that didn't look too great here and made three layers to protect the stuffed leaves from scorching later.) Top with sliced tomatoes.
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