Yaprachstuffedgrapeleaves Recipes

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:

• Soak rice in cold water, and drain. In a large bowl, mix together the ground lamb, rice, allspice, salt and pepper until well blended. Place about 1 tablespoon of the meat mixture onto the center of each leaf. Fold the leaf over once, turn in the edges on each side, and then roll the leaf closed.
• Stack the leaf-rolls in a large pot, covering each layer with slices of garlic. Add just enough water to cover the rolls, then pour in the lemon juice. Add the olives to the pot for flavoring, if desired. Place a plate on top of the rolls to keep them under water.
• Bring to a boil, then reduce heat, cover and simmer for 1 hour and 15 minutes. Taste the rice for doneness. Grape leaves taste even better after sitting for several hours. Serve and enjoy.

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.

Steps:

• Mix all the ingredients except for the grape leaves together in a large bowl.
• Rinse the grape leaves well in hot water and leave them in a bowl of hot water while you work with each one individually.
• Place one leaf on your working surface, smooth side down.
• Take one teaspoon of rice filling (measure according to the size of the leaf) and place it in a finger shape in the middle of the leaf.
• Roll the outer edges towards but not quite reaching the middle.
• Roll from the bottom towards the top into a cigar shape and place in a large pot.
• Continue until all the leaves and filling has been used up, placed the filled leaves in the pot in a circular fashion, one level on top of another.
• Add water until slightly covering the leaf layers.
• Add a few drops of oil, a pinch of pepper and citric acid and 1/2 tablespoon of tomato paste to the water.
• Boil covered until all the water has been absorbed.
• Remove from heat.
• Place a kitchen towel between the pot and cover, cover well and return to a small flame.
• Cook for an additional 1/2 hour.
• Serve hot or cold.

Steps:

• Carefully separate the grape leaves, place in a large bowl and pour boiling water over them to cover. Let the leaves soak for 20 minutes, then drain and rinse to remove excess salt. Drain the leaves, snip off the stems (reserving stems), and lay the leaves on a towel to dry.
• In a large saucepan, heat 3/4 cup olive oil, add the onions, salt and pepper, and cook over medium heat until onions are translucent, about 10 to 12 minutes. Add the water and stir in the rice. Cover, reduce the heat to low and cook rice until water is absorbed, about 17 to 20 minutes. Transfer to a large bowl, and mix in the pine nuts, lemon juice, parsley, currants, dry mint, allspice, and additional salt and pepper to taste.
• Place one leaf on a flat surface, vein side up, shiny side down. Place a rounded teaspoon of filling in the center of the leaf, near the stem edge. Fold the stem end over the filling, then fold both sides toward the middle, and form into a roll. Squeeze lightly in the palm of your hand to secure the roll. Repeat process with remaining leaves and filling.
• Line the bottom of a 3 quart heavy saucepan with reserved stems, trimmings and any leftover or torn grape leaves, and arrange bundles seam sides down, packing them close together in layers.
• Combine the remaining 1/4 cup olive oil with 3/4 cup water, and pour over the stuffed grape leaves. Place a small, heatproof plate on top of the stuffed leaves, cover the pan and simmer over low heat for about 45 minutes to 1 hour, or until leaves are tender and most of the liquid is absorbed. Cool the rolls in the pan, covered, then chill, covered and serve cold.

Steps:

• Combine the cracked wheat, onion, tomatoes, and olive oil in a large bowl. Season with salt, pepper, and the cumin. Cover and let rest for 2 hours, then mix in the dill and mint.
• While the wheat mixture is resting, drain the grape leaves and rinse well in a colander. Bring a large pot of water to a rolling boil and blanch the grape leaves, in batches if necessary, for 4 to 5 minutes. Drain and immediately rinse under cold running water. Trim the tough stems off the leaves and set aside the ones that are either very small or torn. Place a heaping teaspoon of filling in the bottom center of each leaf on the table. Fold the bottom over the filling, then fold the sides over it and roll up, tucking the sides in as you go. Place the grape leaves seam side down in the pot, snugly next to each other, in layers. Pour the lemon juice over them, then pour in enough water to barely cover the surface of the dolmathes. Cut a piece of parchment to the circumference of the pot and fit it over the leaves. Cover with a plate to keep the grape leaves in place and place the lid on the pot. Simmer until the leaves and cracked wheat are tender and the pot juices absorbed, about 50 minutes. Remove from the heat and serve.