How To make Lebanese Stuffed Grape Leaves
1 1/2 c Uncooked rice NOT instant
2 ts Salt
1 ts Pepper
3/4 ts Allspice
3/4 ts Cinnamon
2 tb Melted butter
2 lb Lean ground lamb
100 Grape leaves
1 Sliced fresh lemon
Put the rice in a colander and rinse 3 times with cold water. Combine the salt, pepper, allspice and cinnamon and sprinkle over rice, stirring to mix well. Add butter and lamb to rice and mix well. Place grape leaves in a large bowl and cover with boiling water to soften. Remove and drain in colander. Cool. To stuff leaves, place a ts of the rice and meat mixture on each leaf. Beginning at the stem end, roll the leaf up over the filling, folding the sides of the leaf in, halfway toward the center, so the leaf is a nicely tucked, tight little package by the time you reach the tip. Repeat with remaining leaves and filling. Cover the bottom of a large pan with a few of the grape leaves and the lemon slices. In neat rows, arrange the stuffed grape leaves on top of the lemon slices. Invert a heavy dish on top of the grape leaves, so the bottom of the dish is pressing down on them. Add water to the pan, bring to a boil, reduce heat and simmer on low for about 35 minutes, or until stuffed grape leaves are tender.
How To make Lebanese Stuffed Grape Leaves's Videos
How to make Lebanese stuffed grape leaves (wara2 3inab)
Traditionally you can make grape leaves with either beef or make them vegetarian. Today I am showing you the vegetarian stuffed grape leaves which are served cold.
For assistance with rolling the grape leaves this is a helpful tool
This is my favorite brand for grape leaves
Music// courtesy of epidemicsound.com
Stuffed Grape Leaves Recipe (Meat & Rice DOLMAS) ????????
Welcome back to Marie's kitchen!
Today we're making one of my FAVORITE foods - Rolled Grape Leaves or Dolma!
Try it with my hummus recipe!
-------------------------
Authentic Lebanese Stuffed Grape Leaves / Dolmas
Makes about 35-40 stuffed grape leaves
Ingredients:
1 jar (1 lb.) grape leaves in brine
1 lb. ground beef or lamb
1 cup Royal basmati rice
1 teaspoon allspice
1 teaspoon salt
Juice of ½ lemon
Instructions:
Set out a cutting board with two layers of paper towels on top. This will be your workspace for rolling the grape leaves. Remove grape leaves from jar, squeezing gently to remove any excess brine, and lay flat on the paper towels. Separate one grape leave from the stack at a time.
In a medium bowl, add ground beef, rice, allspice, salt and lemon juice. Mix together with your hands until well-combined.
Using your hands, pinch off a portion of the meat mixture (about the size and shape of a lipstick tube) and place it in the bottom third of a grape leave. To roll the grape leaf, fold the bottom edge up over the meat and roll it once, tightly. Then fold the sides of the grape leaf into the center and roll again. Continue rolling forward, and tucking in the sides if needed, until the grape leaf is rolled up into a small, tight cylinder. Place the grape leave in the bottom of a pan (I use an All-Clad 3-qt. stainless sauté pan.)
Repeat process until the meat mixture is used up and the bottom of the pan is filled with the stuffed grape leaves. Now pour about 3 cups water over the grape leaves, just to cover. Using a lid that is smaller your pan, place the lid on top of the grape leaves – you’ll leave it there while cooking to prevent the leaves from unrolling.
Place pan on stove over medium high heat. Bring to boil and then reduce to low heat. Simmer for 45 to 55 minutes. Remove pan from heat and let grape leaves rest for 10-15 minutes (this will allow some of the water to be absorbed into the grape leaves). Drain any remaining water to prevent leaves from getting soggy. Serve immediately.
MAKE-AHEAD TIP: Stuffed grape leaves keep well, covered, in the refrigerator for 2-3 days. Reheat on a plate in the microwave, or in a covered dish in the oven until just heated through.
Lebanese cuisine 101 - Stuffed GRAPE LEAVES with meat recipe
►SUBSCRIBE for new videos:
????Watch all my Abu Dhabi food videos:
Lebanese cuisine 101 - Stuffed GRAPE LEAVES with meat recipe. Take a culinary journey through Lebanon with our delicious and easy recipe for stuffed grape leaves. In this video, we'll introduce you to the basics of Lebanese cuisine and show you how to make this traditional dish using a simple and authentic meat filling. We'll walk you through the step-by-step process of preparing and rolling the grape leaves, and share tips and tricks for achieving the perfect texture and flavor. Whether you're a seasoned chef or a beginner cook, our recipe is easy to follow and will impress even the most discerning palate. Don't miss out on this delicious dish and make sure to subscribe to our channel for more Lebanese cuisine inspiration. Welcome to our channel, and let's get cooking!
Grape leaves Stuffing
Wine leaves 900 grams
Minced lamb 300 grams
Short grain rice 500 grams
Stuffed grape leaves recipe
Lamb chops 700 grams
Lebanese 7 spices 10 grams
Cinnamon powder 10 grams
Mint powder 30 grams
Garlic 4 gloves
Salt 15 grams
Chapters:
0:00 start
0:21 How to make the grape leaves filling
1:06 How to Roll Grape Leaves
2:20 How to make the Marinade broth for the grape leaves
Thank you for watching Lebanese cuisine 101 - Stuffed GRAPE LEAVES with meat recipe.
============================================
I would love to connect with you! ????
Instagram:
Facebook:
► CONTACT for business:
► If you enjoyed, don't forget to LEAVE A LIKE!
Warak enab (mahshi) - Yalanji - Stuffed vine leaves without meat - Dolma- يالنجي ورق عنب
How To Make Yalanji (Vegetarian Stuffed Grape Leaves) - يالنجي ورق عنب - dolma
Yalanji is a very popular appetizer and all Middle Eastern countries, made with grape leaves stuffed with rice and a variety of vegetables that is served as a cold appetizer.
this recipe will serve about 10-12 people
400 g fresh grape/vine leaves, washed, boiled for 2-3 mins till soft (or you can use a 1 Can Grape leaves drained and washed)
1 Cup (200- 250 g) medium grain rice
1/2 cup green onion (or 1 medium white onion)
3 Tbsp.(45 ml) Extra virgin Olive oil
2 Medium tomatoes (160 g)
1 cup parsley
1/2 fresh mint ( or dry mint 1 tbsp.)
3 Tbsp. (45 ml) Pomegranate molasses
1 lemon juice (50-60 ml)
1 Teaspoon Salt
½ Teaspoon black Pepper
1 teaspoon All Spice
For sauce
3 Cups hot water
1/2 Teaspoon Salt
2 Tbsp.(30 ml) Olive oil
1 Lemon juice (50 ml)
2 Tbsp.(30 ml) pomegranate molasses
Step 1:
wash and boil the grape leaves in a pot till it is soft.
Step 2:
Take a Pot and mix in the rice (soaked for an hour ahead), the diced green onion (or white onion ), the diced tomatoes, the diced parsley, the fresh mint( or dry mint ), the olive oil, salt and pepper and all spice
Step 3:
Take a teaspoon of the mixture and place on one grape leave. Then, wrap the grape leave, making sure that it fully wrap so that no stuffing will fall out. Do this with each grape leaf.
Step 4:
Get a new pot and cover the bottom with sliced potato or tomatoes so the stuffed grape leaves will not get stuck to the bottom of the pan.
Place all of the stuffed grape leaves in the pot.
Cover it with a dish above the grape leaves, with a water filled bowl on top of it, to help keep the stuffed grape leaves together.
Add to the pot an olive oil, pomegranate molasses, salt and lemon juice and hot water to the pot still it covers all of the grape leaves
Turn the heat to a medium and simmer 1-1.5 hour
Yalanji tastes good as hot and cold.
Audio credit:
Music composed and recorded by Oak Studios.
Link: | Creative Commons - Attribution ND 4.0
Stuffed Grape Leaves | Anwar's Kitchen
WATCH MORE →
FOLLOW US:
Instagram |
TikTok |
Facebook |
Twitter |
#AnwarsKitchen
#Anwar
I Made Stuffed Grape Leaves - Warak Enab #shorts