How To make Grape Leaves Stuffed with Rice
5 tb Chopped onions
1 c Oil
2 c Water
1 c Brown rice
1 ts Salt
2 ts Kelp
2 ts Dill weed
1/4 ts Cinnamon
1/2 ts Peppermint
1 ts Paprika
1/2 ts Pepper
1/2 ts Allspice
Juice of 1 lemon 12 ea Grape leaves
Saute onions in oil till light brown. Add 1 c water with the rice, salt & kelp. Mix well. Cover & cook till the water is absorbed. Remove from heat, cool slightly & add remaining spices. Place 1 generous ts of filling onto each grape leaf. Make one fold up from the base of the leaf, tuck in the sides & roll up tightly. Place in a heavy saucepan & fold down, packing the rolls tightly. Add remaining cup of water & lemon juice. Cook slowly over low heat till almost all the liquid has been absorbed. Serve hot or cold. "Vegetarian Times Cookbook"
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Lebanese Stuffed Grape Leaves | FeelGoodFoodie
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How to Make Stuffed Grape Leaves | Dolma Recipe
Learn how to make stuffed grape leaves with meat and rice. Easy Dolma recipe.
Printable Version:
Ingredients:
1.5 pounds (700g) ground beef or lamb
1 jar grape leaves – about 60-70 leaves
1 cup uncooked rice
1 large onion
1/2 bunch freshly chopped parsley
1/4 bunch freshly chopped mint
1/4 bunch freshly chopped dill
1 tsp salt
1 tsp black pepper
3 tbsp olive oil
1 lemon
1/4 cup water
Directions:
1. Place the grape leaves in a bowl and pure hot water. Leave for 10 minutes. Drain and reserve
2. Finely chop parsley, mint, dill and onion.
3. Wash well the rise (until the water transparent)
4. In a large bowl place the beef or lamb, add the chopped herbs, onion, rice, olive oil, water, salt, pepper and mix well.
5. Lay each grape leaf flat on a work surface (shiny side down). Place about 1-2 tablespoons stuffing in middle of leaf and Fold both sides of the leaf towards the center, roll up from the broad bottom to the top
6. Layer rolled grape leaves in a pot, making sure to lay them close to each other. Place 4-5 lemon slices on top. Cover with heavy plate. Pour water to fully cover. Over high heat bring the water to a gentle boil. When the water is boiling reduce to medium-low and cover the pot. Simmer for about 1.5 hours. Check if ready. If needed and more water.
7. You can eat them hot, warm or cold. Enjoy!
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Egyptian Stuffed Grape Leaves - Dolma Mahshi
Egyptian stuffed grape leaves
The star here are the lime juice and tomatoes (make sure to have both-for fresh leaves use 2 limes instead of 1, for canned leave, 1 is enough)
Main Ingredients:
4 cups of rice
1 canned grape leaves
4 onions
6 tomatoes - in the food processor
tomato paste (full can or 4 tbsp - a lot :) )
1 jalapeno
1 lime juice
1 tbsp butter
Rice Stuffing:
1 3/4 or 2 tbsp salt
1 tsp pepper
1 tsp dried mint
1 tsp cumin
1/2 tsp coriander
(optional) red crushed pepper or add Jalapeno as I did
1/2 tsp garlic paste
1 tsp chicken powder bouillon
Onion and tomato mix from stove top
1 parsley
1 cilantro
I do not like to add dill :) but it is up to you
While wrapping the leaves, make sure that the ones with clear vines are facing up
Add 1 tsp on each flat leave
Roll as shown on video
In the pot, add layer of tomatoes and onions and 1 to 2 tbsp olive oil
Layer the leaves in circles - leave tiny spaces for soup to go through
Add tomato on top, 1 tbsp butter pieces,1 lime juice and jalapeño
Add soup slowly from side - soup can be whatever but you have to add 1 tbsp tomato paste for reddish color
Cook and simmer for 30 mins
Before you flip. Drain it first carefully
More recipes on the scarfgalfood.com food blog.
Stuffed Grape Leaves/ Vegetarian Armenian Best Stuffed grape leaves Dolma ملفوف ورق العنب دولمة
Hello everyone and welcome to my channel, in this video I’m sharing with you one of my favorite dishes that we make all year round you’ll see this delicious stuffed grape leaves almost in every gathering. Each family has its version or a twist to it but all tastes amazing, you can also combine all the ingredients and start stuffing the leaves without cooking anything ahead. it’s just by sautéing the onion with the olive oil and cooking the tomato paste a little bit it makes a huge difference in taste. I hope you all Enjoyed it and please don’t forget to Like and Subscribe and hit the notification button to be notified with upcoming new videos !
for this dish you need:
one and a half jar of Grape leaves and I used Orlando brand
2 cups rice , basmati or any long grain rice
1 bunch parsley
1 bunch cilantro
1 bunch dill
2 onions
2 large tomatoes
1 cup olive oil
1 cup lemon juice
1 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon paprika
1 teaspoon black pepper
1 tablespoon sumac
1/2 teaspoon chili powder
1 tablespoon tomato paste
1 tablespoon pepper paste
1 teaspoon dried mint or fresh mint
2 cups water
1 teaspoon salt optional to taste
2 teaspoon pomegranate molasses
1 tablespoon olive oil
Thank you all so much for supporting me by Subscribing to my channel I appreciate you, God bless!
The BEST Lebanese Stuffed Grape Leaves with MEAT | Everything You Need to Know to Cook it Like a PRO
You will need to have at hand:
- A jar of Grape Leaves
- Half pound ground beef
- A cup and a half of Egyptian Rice
Everything else is already in your pantry.
Cooking time of pot: At least 2 hours (simmering over low heat with the lid on)
Serving size: 4 people (about 70 stuffed grape leaves rolls in total)
Important notes for this recipe:
- When layering the grape leaves: place the rolls in the pot with the seam side down.
- when cooking the pot: Let it simmer over low heat with the lid on for AT LEAST 2 hours. After 2 hours, you can taste it to see if it is soft and to your liking. I honestly leave my pot simmering for 2 and a half or (if i have time) for 3 hours because i like it very tender.
- when seasoning: A 1/2 tsp of salt in water mixture makes it just perfect for my taste.
However, I know some people like it on the saltier side. you can always add another 1/2 tsp if you want it saltier, but its important to be careful and know when to add it (remember the jar already had some salt!), so after 1 hour of cooking, taste the cooking solution to see if it's to your liking. At this point only, you can add more black pepper and salt to taste.
Link to my Lebanese 7 spices recipe: