Stuffed Grape Leaves Dolmades Recipes

Steps:

• In a large saute pan over medium high heat, heat 1/4-cup olive oil. Add the onions and saute until translucent, about 6 minutes. Add the garlic and pine nuts and saute for 2 minutes. Transfer to a large mixing bowl and allow to cool slightly. Add the rice, salt, raisins, mint and juice of 1 lemon to the bowl with the onion mixture and mix well. Set aside.
• Bring a medium pot of water to a simmer. Remove the grape leaves from the jar and drop them in batches of 4 or 5 into the hot water. Quickly remove them from the water and spread flat on a towel-lined work surface. Cut the stem from each grape leaf, as needed. (NOTE: Fresh grape leaves also need to be blanched for 1/2 minute.)
• To assemble the dolmades, place 1 grape leaf on the work surface, dull side (or underside) of the leaf up. Place 1 to 2 teaspoons of rice filling near the stem end of the leaf. Fold the stem (bottom) end up over the filling, fold the sides toward the filling in the center, then roll up the leaf into a small cylindrical package, being careful not to fold too tightly, as the rice will expand during cooking.
• Place the dolmades in a large Dutch oven or wide saute pan, seam side down. Combine the remaining cup of olive oil and juice of 1 lemon, and pour over the dolmades. Cover with a heavy plate or baking dish and add water to cover to the level of the plate. Bring to a boil, lower heat, and simmer for 1 hour, or until rice is tender.
• Serve at room temperature, with Kicked Up Tzatziki as a dipping sauce.
• In a medium bowl combine all the ingredients and chill for at least 1 hour to allow the flavors to marry.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Steps:

• To prepare the grape leaves: Drain the jar and carefully remove the roll of leaves. Separate the leaves, rinsing them and stacking them (be careful not to tear them). Set aside.
• Chop the canned tomatoes finely (I process in a food processor). Combine the lamb, tomatoes and their liquid, rice, olive oil, scallions, and mint.
• Lay a grape leaf, vein side up with stem pointing toward you, on your work surface. Place a tablespoon of filling at the base of the leaf and roll up, tucking in at the sides to make a little bundle. (You want to roll it up tight enough so that it stays together but leave a little room for the rice to expand as it cooks). Repeat until all filling and/or grape leaves are used up, placing each bundle seam side down into a cooking pot.
• Squeeze lemon juice over the bundles, then add water nearly to cover. Place a small plate over the bundles to weigh them down (so they won't fall apart during cooking). Cover and bring to a boil; reduce heat and simmer for 1 hour.
• Serve hot or cold.

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.

Steps:

• Prepare an ice bath. Bring a large pot of water to a boil; add 1 tablespoon salt. Add the grape leaves and gently mix to separate them. Reduce the heat to simmer and cook for 10 minutes. Drain well, plunge into the ice bath and let cool for 2 minutes. Drain well again, separate and lay out on baking sheets lined with paper towels in a single layer. Remove 5 or so of the small or torn leaves and reserve for the bottom of the pan.
• Heat 1/4 cup of the oil in a medium high-sided saute pan over high heat. Add the onion, season with salt and pepper and cook, stirring, until the onion is very soft, about 5 minutes; do not allow it to color. Add the rice and cook, stirring constantly, until opaque, about 2 minutes.
• Add the stock, currants and 2 tablespoons of the lemon juice; season with salt and pepper. Reduce the heat to medium and cook, uncovered and stirring a few times, until the rice absorbs the liquid, about 7 minutes. (The rice will only be par-cooked; it will continue to cook in the leaves.) Spread the rice out on a baking sheet to cool.
• When the rice is cooled, stir in the dill, parsley, green onion, pistachios and lemon zest; taste for seasoning.
• Lay a grape leaf on a work surface shiny-side down. Scoop 1 to 1 1/2 tablespoons of the filling (depending on the size of the leaf) in your hand and lightly mold it into a log. Put 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. Continue with the remaining leaves and filling.
• Lay the reserved grape leaves on the bottom of a small Dutch oven (this will keep the dolmades from sticking). Tightly fit the dolmades in the pan in a concentric circle, making several layers if needed. Drizzle some of the remaining lemon juice over each layer. Add enough water or stock to just come halfway up the side of the rolls (do not cover them) and drizzle with the remaining olive oil and a pinch of salt.
• Cut out a round of parchment to fit over the dolmades. Place a plate on top of the parchment and a bowl on top of the plate (to hold the rolls down while cooking). Bring to a boil over high heat, reduce to a simmer, cover the pot and cook (making sure it is simmering and not boiling), until the rice is cooked through, about 30 minutes. Remove from the heat and let sit, covered, for 10 minutes longer.
• Carefully remove the rolls to a serving dish. Serve warm, at room temperature or cold.

Steps:

• Mix all the ingredients for the filling (onions through salt & pepper). Pick out the smallest leaves in the jar for lining the pot with.
• Cut off the stems from the grape leaves. Put a leaf on the counter, shiny side down. Roll the filling into a ¾ inch ball, and place near the broad end of the leaf. Fold over left and right segments, then roll the ball up in the leaf toward the tip. Don't wrap too tightly, as the rice needs to expand. Place the packet loose side down in a 2 quart heavy lidded kettle (lined with some of the smaller leaves). Place the dolmades close to one another so they will not come undone while cooking. Cover the first layer with another layer of small leaves, and continue to layer until all dolmades are used.
• Place a heavy plate on top of the dolmades to act as a weight during cooking. Mix the chicken stock and lemon juice for the broth, and add to leaves in pot. Cover and bring to a simmer. Cook for one hour, remove from heat and allow to cool for another hour. Don't remove the lid, or the leaves will oxidize and darken.
• Serve with Tzaziki sauce.
• http://www.recipezaar.com/rz.143524.

Steps:

• Mix all ingredients well in a bowl except for Grape Leaves.
• Wrap 1 Tablespoon of meat mixture in 2 Grape Leaves. Wrap so it resembles a small cigar.
• Continue until all meat mixture is used.
• Pack stuffed Grape Leaves into the bottom of a pot. Multiple layers if needed.
• Cover the layers of stuffed Grape Leaves with any unused leaves spread over the top.
• Add water to cover over ½ inches above Grape Leaves.
• Place plate upside down over the leaves to weigh them down.
• Cover pot with its lid.
• Boil for 30 to 45 minutes.
• Remove stuffed Grape Leaves with tongs.
• Serve with Lemon wedges.

Steps:

• Put the onions and oil in a skillet and cook over medium heat until the onions are soft and translucent, about 10 minutes. While the onions cook, peel the garlic cloves and mash them to a paste in a mortar and pestle. Add this to the pan along with the tomato, lemon juice, tomato paste, 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.
• While this is cooling, drain the grape leaves and carefully pull them apart. Put them into a bowl and cover them with cold water. Let them soak until you are ready to roll.
• Heat the oven to 350 degrees F.
• Place a grape leaf on your work surface, shiny side down. Add 1 tablespoon of the rice mixture to the middle of the grape leaf. Fold the sides over the rice and roll the leaf into a small log shape, about the size of George's thumb. Repeat with the remaining rice, placing the stuffed leaves into a 9 by 9-inch baking dish. When the dish is full, cover the stuffed leaves with several layers of flat grape leaves and pour in 1 cup of water. Cover and bake for 1 hour. Let cool to room temperature and refrigerate. Serve cool.

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!

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.

Steps:

• Heat 1/4 cup of the olive oil in a large skillet over medium-high heat; cook onions until soft, about 5 minutes. Add the rice; cook, stirring until rice begins to color. Cover; lower heat to low. Cook 5 minutes. Stir in the water, dill, pine nuts, salt and pepper, simmer 5 minutes. Let cool.
• Place a heaping teaspoon of the filling in the center of each grape leaf with the shiny surface down. Fold the sides of the leaf over the filling; roll up loosely (the rice will swell when cooked). Place rolls in layers in a Dutch oven.
• Sprinkle with lemon juice. Add remaining 1/4 cup of olive oil and 1 1/12 cups hot water. Place a heatproof plate over the rolls to prevent them from opening. Cover; simmer over low heat 1 hour. Let cool in the pan; refrigerate until ready to 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.