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
Lebanese Stuffed Grape Leaves | FeelGoodFoodie
How to Make Vegetarian Stuffed Grape Leaves | Authentic Recipe
These Vegetarian Stuffed Grape Leaves are a Mediterranean classic recipe made with short grain rice, parsley, tomatoes and onions - my favorite appetizer!
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???? STUFFED GRAPE LEAVES INGREDIENTS
1 jar grape leaves about 60-70 in brine
2 cups short grain rice
1 large tomato finely chopped (about 3/4 cup)
1 bunch parsley finely chopped (about 1/2 cup)
1 bunch green onions finely chopped (about 1/2 cup)
¼ green pepper finely chopped (about 1/4 cup)
1 tablespoon minced garlic
2 teaspoons crushed red pepper or to taste
Salt and pepper to taste
¾ cup olive oil divided
1 large tomato sliced
¾ cup lemon juice
INSTRUCTIONS
Prep Grape Leaves & Stuffing
1. Remove the grape leaves from the jar, and soak them in a large bowl of boiling hot water for a few minutes. Drain the grape leaves in a colander and stack them on a plate.
2. Combine the rice, tomatoes, parsley, green onions, green peppers, garlic and crushed red pepper. Season with salt and pepper and drizzle 1/4 cup of the olive oil over the mixture. Toss well to combine.
Stuff & Wrap Grape Leaves
3. To stuff and roll the grape leaves, lay a grape leaf flat on a cutting board, scoop out a heaping teaspoon of the rice mixture into the center of the grape leaf.
4. Carefully fold in the sides and roll it like you would when making a wrap. Repeat until all the stuffing has been used and place the wrapped grape leaves on a tray while wrapping. It will make about 60 rolls.
Cook the Stuffed Grape Leaves.
5. Line the bottom of a large pot with tomatoes and season with salt/pepper.
6. Neatly arrange the stuffed and rolled grape leaves in rows, alternating directions, to completely cover the circumference of the pot. Make sure to tightly pack them in the pot to prevent them from floating up and unwrapping during cooking.
7. Drizzle each layer with some of the remaining 1/2 cup of olive oil and season with salt and pepper to taste.
8. Place a plate upside down on top of the grape leaves in the pot. Next use something to weigh it down (a second plate works well or a bowl full of water). This will hold down the grape leaves in place, and prevent floating while they are cooking.
9. Add enough water (about 5-6 cups) to completely cover the grape leaves and the plate. Then cover the pot and cook on medium heat for 30 minutes, until most of the water is absorbed and the rice is cooked.
10. Add the lemon juice on top of the grape leaves, then cook on low heat for an additional 45 minutes.
11. Remove from heat and let rest for 30 minutes. Transfer to a dish and enjoy warm or at room temperature.
???? INSTRUCTIONS & FULL PRINTABLE RECIPE:
???? PRODUCTS FROM VIDEO (affiliate)
BOWLS:
SMALL BOWLS:
SALT & PEPPER SHAKERS:
GRAPE LEAVES:
COLANDER:
MEASURING SPOONS & CUPS:
KNIVES:
CUTTING BOARD:
COOKING POT:
SINGLE BURNER:
KETTLE:
⏱️ TIMESTAMPS:
0:00 Introduction
0:36 Ingredients you’ll need
0:52 Washing the grape leaves
1:01 Preparing the mixture
1:40 Preparing the grape leaves
1:53 Stuffing the grape leaves
2:37 Cooking the grape leaves
3:56 Serving the dish
4:11 Taste test
???? MORE WAYS TO CONNECT
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???? THANK YOU FOR WATCHING!
#LebaneseRecipes #GrapeLeaves #ArabicRecipes #LebaneseGrapeLeaves #StuffedGrapeLeaves #Vegetarian #VegetarianRecipe
I Made Stuffed Grape Leaves - Warak Enab #shorts
How we make wild Syrian grape leaves! #growyourownfood #foraging #offgridliving
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.
Cook with us! | InstantPot STUFFED GRAPE LEAVES!
Hi everyone!
We hope you enjoyed this stuffed grape leaves recipe! Please let us know if you'd like us to film more videos like this.
Ingredients (adjust amount to how big of a batch you want to make):
Stuffing:
- 4 bunches of parsley
- 8 tomatoes
- 1 bunch of green onions
- 5 squeezed lemons
- 1/2 can of tomato paste
- 2 cups of Italian rice
- pomegranate molasses
- olive oil
- vegetable oil
- salt
- dried oregano (you can do dried mint leaves instead)
- sumac spice
- hot pepper spice (optional)
Other ingredients:
- fresh or (2) jars of grape leaves
As always thank you so much for the love and support and we'll see you in a new video next week iA!