How To make Stuffed Grape Leaves
2 tb Olive oil
1 md Onion, finely chopped
5 c Chopped mushrooms
1 tb Dried parsley or to taste
1/4 ts Black pepper or to taste
1/8 ts Cayenne pepper or to taste
1/4 ts Turmeric or to taste
1 c Cooked yellow split peas
2 c Cooked white or brown rice
1 16-oz jar grape leaves
1 c Water
In a skillet, heat oil and saute onion and mushrooms until soft. Add parsley and spices. Tranfer to a bowl. Mix in peas and rice. Preheat oven to 350 degrees. Line a 3-quart baking dish with a few grape leaves to keep stuffed leaves from sticking and burning. Place 1 heaping tablespoon of rice mixture (more or less depending on size of leaf) in the center of a grape leaf. Fold in sides, then roll leaf from stem to tip. Place in casserole. Repeat procedure with remaining grape leaves until rice mixture is used up. Pour water in bottom of dish (to prevent sticking and drying out). Bake for 25 minutes. Serves 12 as an appetizer, 6 as an entree. Per appetizer serving: 91 cal.; 3g prot.; 2.5g fat; 14g carb.; 0 chol.; 94mg sod.
How To make Stuffed Grape Leaves's Videos
How to Make Dolmades | Stuffed Grape Leaves
These delicious flavor-packed dolmades with ground lamb, garlic, lots of herbs and rice wrapped in wonderful grape leaves all smothered in a silky lemon sauce. This is one of the recipes that my grandparents and mom would make for all of our big celebrations and holidays. These are a Greek version, but there are so many variations of the recipe with different fillings and flavors. If you haven't had freshly made dolmades you need to give them a try. This delicious recipe just so happens to be from the my cookbook, so if you have a copy, crack it open and bake along with me!
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BEST Lebanese Stuffed Grape Leaves!
These Lebanese Stuffed Grape Leaves (Warak Enab) are made with a spiced ground beef and rice mixture - a delicious Mediterranean dish commonly served as an appetizer!
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???? STUFFED GRAPE LEAVES INGREDIENTS
2 tablespoons olive oil plus more for drizzling between layers
1 pound ground beef
1/2 teaspoon salt plus more for seasoning layers
2 teaspoons AllSpice
1 1/2 cups short grain rice
1/4 teaspoon cinnamon
1 jar grape leaves about 60-70 in brine
2 medium Yukon gold potatoes sliced
1/4 cup lemon juice
INSTRUCTIONS
Prepare Stuffing (Hashweh)
1. Heat a large pan with olive oil, and cook ground beef until browned. Season with salt and AllSpice.
2. Add uncooked rice to the ground beef, then cinnamon and mix well until everything is incorporated.
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, and carefully fold in the sides and roll it like you would when making a wrap.
4. The trick is to roll it tightly enough so that it doesn't unravel while cooking, but not too tightly since the rice needs room to expand as it cooks.
Grape Leaves Preparation
5. Drain grape vine leaves and soak them in a large bowl of water.
6. Gently separate and wash the leaves individually. Stack them on a plate and set them aside. It is best to cover them with a damp cloth so they don't dry out, until you are ready to start rolling them.
Stuff, Wrap and Cook
7. 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, and 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 in a tray.
8. Line the bottom of a large pot with tomatoes and/or potatoes and season with salt and pepper. Neatly arrange the stuffed and rolled grape leaves in rows, alternating directions, to completely cover the circumference of the pot. Drizzle each layer with olive oil and season with salt and pepper to taste.
9. Place small round plate on top of grape leaves in the pot to hold them down and prevent floating while they are cooking.
10. Add 5-6 cups of boiling water 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.
11. Add the lemon juice on top of the grape leaves, then cook on low heat for an additional 45 minutes.
???? INSTRUCTIONS & FULL PRINTABLE RECIPE:
???? PRODUCTS FROM VIDEO (affiliate)
GRAPE LEAVES:
BOWLS:
COOKING PAN:
SINGLE BURNER:
CUTTING BOARD:
KNIVES:
KETTLE:
⏱️ TIMESTAMPS:
0:00 Introduction
0:30 Ingredients you’ll need
0:59 Preparing the beef and rice
1:59 Preparing the grape leaves
3:29 Preparing the cooking pot
5:09 Cooking the stuffed grape leaves
5:28 Finished product
6:03 Taste test
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#grapeleaves #stuffedgrapeleaves #lebanesestuffedgrapeleaves #lebaneserecipe
How we make wild Syrian grape leaves! #growyourownfood #foraging #offgridliving
Greek Dolmades - Stuffed Vine Leaves | Akis Petretzikis
Greek Dolmades - Stuffed Vine Leaves | Akis Petretzikis
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Recipe:
Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
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Video Editor: Michael Barbaris
Featured Partners: Mary-Rose Andrianopoulou, Giannis Mpourodimos, Afroditi Chatzisokrati, Maria Vasilakopoulou, Kellina Dimitriadi, Dimitris Dimas, Markos Papakostantinou, Giannis Margaris, Eri Christogianni
HOW TO MAKE STUFFED GRAPE LEAVES | WARAG ENAB ( arabic food )
INGREDIENTS
grape vine leaves
grain rice
onion
olive oil
tomatoes
parsley
coriander
dry mint
pomegranate molasses
black pepper maggi powder
paprika
lemon juice
WARAG ENAB THERE ARE MANY VARIATIONS OF THIS DELICIOUS DISH FROM ALL AROUND THE WORLD,BUT TODAY IM SHARING THE WAY I MAKE THIS RECIPE...I HOPE YOU TRY THIS....
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Around the World in 3 Stuffed Grape Leaves Recipes
Stuff your mouth with these 3 stuffed grape leaves!
Stuffed Grape Leaves 3 Ways: bit.ly/2Pdbkcq
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