Rolled Stuffed Grape Leaves Recipes

Steps:

• 1. If you're using fresh grape leaves, prepare them for use by dipping them in boiling water for about 30 seconds.
• 2. If you're grinding your own lamb do it with the course blade on your grinder.
• 3. Mix the ground lamb and rice, and season with salt & pepper, and cinnamon
• 4. Cut the stem away from each grape leaf and spread them out on a flat work surface.
• 5. Place about a teaspoon of the meat and rice stuffing across each leaf about 1/2 inch up from the stem point.
• 6. Roll the leaf toward the stuffing and then fold the edges over the top. Continue rolling until tight. Repeat for all the grape leaves and stuffing. Don't worry if it looks like there isn't enough stuffing. Remember, the rice is raw and will expand as it cooks.
• 7. Put enough plain grape leaves and or scraps in the bottom of a large pot (5 Qt.).
• 8. Place the rolled grape leaves neatly in a layer on top of the leaves lining the bottom of the pot. Repeat this until all the rolls are in the pot. Make sure you save enough leaves to cover the top layer
• 9. Crush and pound the garlic with the mint until well combined and salt to taste. Mix with water and lemon juice and pour over the rolls in the pot. Cover with grape leaves and pieces. I like to thinly slice a fresh lemon and put the slices on top.
• 10. Invert a plate that is a little smaller than the diameter of the pot on top of the rolls to keep them down in the pot. Cover the pot.
• 11. Bring to a boil, then cook for 1 hour on LOW heat. You can add more water if needed. Continue to steam until grape leaves are soft and can be pierced easily with a fork. Don't let them overcook or they will fall apart.
• 12. You can serve hot or they can be eaten cold. You can use more or less of the lemon, mint, and garlic to suit your own taste.

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.

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.