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 LEBANESE
This makes a great Lebanese appetizer served with yogurt and pita. Snip the stems of the grape leaves if they are tough. Cover the leaves with a heavy plate that just fits inside the pot and weigh it down with some thing heavy (the leaves should not be free to move around, otherwise they become unwrapped). Look here http://www.recipezaar.com/bb/viewtopic.zsp?t=250725 for step x step photos on how to make.
Provided by Rita1652
Categories Pork
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- If using fresh grape leaves for rolling, dip in boiling water with some lemon for about 30 seconds.
- Mix ground meat with rice,pine nuts, dried currants season with salt, pepper, allspice, sugar and cinnamon.
- Remove stem from each grape leaf, if using fresh leaves.
- Spread each leaf on flat surface.
- Place about 1 teaspoon of meat stuffing across the leaf about 1/2" from stem point.
- Fold leave forward toward stuffing.
- Then fold right side over and roll leaf forward very tightly.
- When fully rolled, squeeze it to secure.
- Repeat for each leaf.
- Place a couple of loose leaves on the bottom of pan Then place each stuffed roll in the pot in layers.
- Pound the garlic with mint and salt to taste,.
- add 1 cup water and lemon juice and pour over grape leaves in the pot.
- Cover and bring to a boil over high heat.
- Then simmer, covered, for 1 hour.
- Add more water if needed.
- Steam until grape leaves are soft and are pierced and cut easily with a fork.
- Do not over cook.
- The leaves should not fall apart.
Nutrition Facts : Calories 250.6, Fat 12.9, SaturatedFat 4.9, Cholesterol 33.1, Sodium 1333.9, Carbohydrate 24.7, Fiber 1.6, Sugar 1.5, Protein 11.5
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