- Recipe Appetizer : Stuffed grape leaves, … Fold the stem end over the filling, then fold the sides over to secure the filling, then roll from you toward the tip of the leaf, forming a small cylinder, approximately 2½ inches long and ¾ inches wide. Put about 1 tablespoon meat mixture on each grape leaf. Cook on stove top for about an hour.remove one grape leave and slice open to check if rice is cooked. I used a vegetable broth instead of chicken for this recipe. Soak in hot water for 20 minutes then rinse and dry well on … These were great. This stuffed grape leaves recipe Dolmades originated in Greece. Proceed to arrange the stuffed grape leaves in rows, alternating the direction of each layer of rows. 4. This is a really tasty recipe. Left-overs can be reheated easily by steaming them in a covered pan together with a quarter cup of chicken stock. Wow! ek cuisine is one of my favorites. Wrap and put seam side down in baking dish. This is an excellent recipe. When you arrange them in the pot, if they are not pressed really tight together, they will float when you pour the broth over them. On top of that, add the onion rings. Pour chicken broth over all to cover grape leaves. Heat 60 ml (¼ cup) of the Add this to the pan along with the tomato, lemon juice, tomato paste, and salt and pepper to taste. We have created a simpler version for those who don't have a lot of time. You saved My Own Famous Stuffed Grape Leaves to your. Put the onions and oil in a skillet and cook over medium heat until the onions are soft and translucent, about 10 minutes. Cook for another 5 minutes. At this point, pour the vegetables into a saucepan along with 3 tbsp of olive oil and sauté 20 … These low carb, grain-free, stuffed grape leaves … 303 calories; protein 3.6g; carbohydrates 30.9g; fat 18.7g; sodium 573.2mg. i would simply reduce the amount of moisture to what the box requires for 2 cups. Set aside. Pour in 1 quart of broth, reduce heat to low and simmer for another 10 to 15 minutes, or until rice is almost cooked. The recipe calls for mint, but never says to add it. Add … This is one of her specialties. The ones on the bottom will open up and the rice will come out. In 1/3 cup hot oil in 12-inch skillet, saute onion and green onion, stirring until golden - 5 minutes. Carefully remove the grape leaves from the jar and transfer them to a bowl of cool water. Don't let the pot get too hot or your leaves will burst; I use flavorful basmati rice so I prefer the rice to be fully cooked before stuffing the leaves. Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf. I arranged three leaves in a triangle, with their stems overlapping at the center, tips pointing out, and added about 2 Tbsp of rice mix right to the center. Stuffed grape leaves are delicious and are such a comfort food. 1. Stack the leaves and squash in the pressure cooker. You want the grape leaves pretty tender, so just cook them longer (we cooked ours about 2 hours on a very low simmer) if needed. My one suggestion is to make sure that the rice is undercooked before stuffing. Mix the lamb, onions, rice, pine nuts, salt, pepper, and mint into a bowl until evenly combined. Wash well and then boil grape leaves in salted water for 2 minutes. Beginning at 1 short side, roll up leaf tightly, jelly-roll fashion. To make the filling, coat a large saute pan with 1/4 cup of the oil and place over medium heat. Add the onions, cumin, and allspice, and season with salt and pepper. Serve with good crusty bread and a Greek salad, if desired. Spoon 1 rounded tablespoon rice mixture onto center of each grape leaf. 4. Then stuff the Italian squash 2/3 full with the rice mixer. Soak the leaves for 10 minutes, then drain and add fresh cool water. Cover the grape leaves with the remaining 1⁄2 cup olive oil, the water, and lemon juice. Fold the two bottom flaps up. Stuffed grape leaves is one of the most iconic Mediterranean dishes out there. © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, Nutrition Mix and saute for 5 … Patti, what a delicious recipe. Remove grape leaves from jar and cut off stems. Nutrient information is not available for all ingredients. Fortunately, Grandma Karen shares my feelings. Percent Daily Values are based on a 2,000 calorie diet. Add comma separated list of ingredients to exclude from recipe. Scald grapevine leaves in boiling water in a medium saucepan; drain well. Wash grape leaves and soak in boiling water about 5 minutes. Place a few leaves (10) at a time in a deep fry pan of simmering water for a about a minute. Fill the pot with the chicken broth (enough to cover the rolls) and the remaining olive oil. If you like Mediterranean and Middle Eastern Food you will love this recipe. A couple of changes: veggie broth instead of chicken, dried herbs (adjusyed quantities), a little parsley, and grape leaves from a jar. What can be more fun to eat than finger food? Bake at 350 degrees for 1 hour, covered with foil. Heat olive oil in a large pot over medium heat. asian dumplings or pesto zucchini bites), you have to roll these dolmades one by one, which makes them a bit tedious and time consuming to make. Congrats! Remove them from the water and allow them to cool as you prepare the filling. Place grape leaves in steamer pot staggered so the steam can circulate and cook evenly. Just like you'd get at an expensive restaraunt, but only abuot $5 for everything! I actually crowded them a little. To help keep them closed during the simmering, sqeeze the stuffed leaves w/ your hand before placing in the pot. Drop the grape leaves into boiling water, a few at a time. As a person of Lebanese heritage, I have tasted and cooked many stuffed grapeleaf recipes. 3. These ground beef stuffed grape leaves are so versatile they make the perfect appetizer, snack, main dish or side. I crave these, they are so good! 10 seconds wasn't enough for mine. Line the bottom of a 3 qt pan … While the onions cook, peel the garlic cloves and mash them to a paste in a mortar and pestle. Roll grape leaves: Using a tablespoon, spoon your stuffing mixture onto your grape leaves and roll. I added it at the sam time as the dill. these were great!. I had a problem with the grape leaves, though. I cooked it to long, and the final cooking time of one hour was to long for the rice. - Rick Rinse under cold water, and pat dry. THIS POST INCLUDES AFFILIATE LINKS TO SHARE THE THINGS I LOVE. Using the small leaves set aside in step 3, create a single layer of leaves on the bottom of a 2-quart heavy, lidded, pot. Remove the pot from the heat and allow it to cool for another hour. Cut large leaves in half and leave small leaves intact. 5. However, the method works perfectly if you follow directions exactly; (and yes, it DOES tell you when to add the mint; add it with the dill!) Here's some tips to make these come out better: Pour the lemon juice and tomato sauce over the leave about 1/2 inch over the leaves. We used to gather around her while she told us stories. Bring a large pot of water to a boil with a few tablespoons of salt. Repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Steam grape leaves… Place the rolled leaves in a single layer on top of this bottom layer of leaves. I also added some toasted pine nuts. i truly recommend giving the rolls and extra squeeze packing them tight as possible in the pot AND putting a plate on top to help them keep from busting.. really an easy impressive recipe. Cover and bring to a light simmer. Turn off the heat and soak the grape leaves in the water for 5 minutes. These are different than your grandmother's version with an ingredient list that is a mile long with all sorts of spices. Cut the stems off the grape leaves and spread them on the working surface, bottom side up, and the stem side toward you. Deliciously sticky, tender Syrian stuffed vine leaves with a lemony and garlicky rice filling and cooked over a bed of chicken legs. 'Yum' is the only one word to describe these. To stuff and roll the grape leaves, lay a grape leaf flat on a cutting board, scoop out a heaping … 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. Carefully remove grape leaves from the jar, and rinse each one. In this recipe, grape leaves are stuffed with a tasty meat and rice mixture, seasoned with warm spices (allspice and cumin) and loaded with fresh herbs in the form of parsley, dill and mint. If you can't find fresh vine leaves, use a packet or canned brined leaves. Cut the stems off the grape leaves and spread them on the working surface, bottom side up, and the stem side toward you. Pour in 1 quart of broth, reduce heat to low and simmer for another 10 to 15 minutes, or until rice is almost Fabulous recipe! the brown rice gave it a bit nutty of a flavor which i really enjoyed. Do not wrap these too tightly as the rice needs room to expand as it cooks. thanks. If the leaves aren’t completely covered in … Great memories! Way too much liquid. For starters, the rice is awesome on its own! The rice stuffing is absolutely wonderful. Transfer to serving dish and serve. Homemade grape leaves will always remind me of my late grandmother, who taught me how to make them when I was just a teenager. Drain well. Then fold in the left and right sides of your grape leaf … I use jarred grape leaves from a speciality store so I don't have to cook them as long (but they aren't shiny green either). Add comma separated list of ingredients to include in recipe. Top with any remaining unrolled leaves. Cover pot and simmer for about 1 hour (do not boil, because this will make the stuffing burst out of the leaves). It’s this type of food that is more fun to make in groups. Wow. I gave this recipe a 4 rather than a 5 as the rice mixture did not turn out quite as flavorful as in the local deli. Roll them tight, and make sure you're not overstuffing for the amount of leaves you use to wrap. The smell when cooking these was awesome though! Amount is based on available nutrient data. 2. Remove the stems with a paring knife, pat dry with paper towels, and set aside. Line a heavy bottomed pot with (unrolled) grape leaves. I like my Dolma a bit larger than my pinky (the size you get when you follow the directions). Try them cold. It was recommeded to me by a friend from Athens to pour boiling water over the leaves, let them sit for 5 minutes, drain and let them sit in a bowl of cold water before they are used. The ones on the bottom will open up and the rice will come out. Information is not currently available for this nutrient. Spoon about 1 heaping teaspoon of onion mixture into center of … Fold one side of leaf over filling. Place a tablespoon amount of meat in your hands, roll into a sausage shape, and place at the base of your leaf. But the flavor and texture (before the last cooking) was delicious. Like any “fill as you go” item (e.g. These can either be a main dish or an appetizer, depending on your appetite. This recipe was OUTSTANDING for flavor. Fold opposite side of leaf over filling. It appeals to the kid in all of us. i used dry herbs instead of fresh. the rolled leaves stay intact if packed closely together in cooking pot. I like my Dolma a bit larger than my pinky (the size you get when you follow the directions). Refrigerate them overnight before serving. Let them cook for about 2-3 minutes or until they are soft. These stuffed grape leaves are very good served with a squeeze of fresh lemon juice. 1. forage for grape leaves or buy them in a Mediterranean grocery store. Also, my friend suggested to put a plate over the grape leaves as they simmer so that they don't fall apart. San Diego, CA, Back to My Own Famous Stuffed Grape Leaves. I arranged three leaves in a triangle, with their stems overlapping at the center, tips pointing out, and added about 2 Tbsp of rice mix right to the center. Sprinkle with remaining lemon juice and with olive oil. Place the grape leaves, in batches, into just–boiled water to soften. Maybe mine were fresh leaves. Do not remove the cover during this second hour. Next time I may add more of the mint or dill, and perhaps some toasted pine nuts. Grape Leaves Stuffed with Rice, Pine Nuts, and Currants. Then, once stuffed, the grape leaves … Add the Mint. But despite being a slightly high maintenance recipe, I can never stop making these lemony stuffed grape leaves … When I made the stuffed grape leaves I added a handful of toasted pine nuts, and that gave it a bit of extra lift. also i dont like mint. other wise you have to cook the extra moisture out. Once done, “shock the grape … Dolmas (also known as stuffed grape leaves, dawali, and dolmades) are eaten throughout the world, all with different variations. They were tough and chewy no matter how long I simmered them. 3. Pour about 1 cup juice over filled leaves. Every time I make stuffed grape leaves I hope that I will finally grow tired of them. Mix all ingredients except juice. Place the stuffed grape leaves, seam side down, in the pot lined with grape leaves, in tightly packed rows. On the grape leaves; best bet is to buy Mazetta jar of grape leaves, they are quite large and work well. Make sure you have an ample enough amount of water in the bottom pot.but not so much that it will boil over. Stir in the rice. Roll them tight, and make sure you're not overstuffing for the amount of leaves you use to wrap. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Pick out the smallest leaves and set aside. I like it without the veal and the olive oil. Add the Mint. Place one teaspoon of the filling in the center of the leaf. I agree w/ Rick, for a main dish, I like my leaves bigger than the recipe directs. Zeytinyagli Yaprak Sarmasi (Yalanci) Serves 4-6 . This was a lot of work and I ended up having to through it all away but I'm willing to try it again with these changes. a large saucepan over medium-high heat, saute the rice, onion, dill, and mint for about 5 minutes, or until onion is soft. Drain leaves on paper towels. In a large skillet over medium-high heat, add the (raw) rice, onion, dill and mint. This removes the salt used in the packing process. San Diego, CA. Just like you'd get at an expensive restaraunt, but only abuot $5 for everything! Snip fresh grape leaves off the vine and try and find medium sized ones, about the size of your palm. The lamb has a considerable amount of fat in it so you can use half the amount of olive oil or eliminate it altogether. Your daily values may be higher or lower depending on your calorie needs. Continue until all the rolled leaves are in the pot. Both as an appetizer and as a main course, dolmades are always a delicious treat for us and our guests. In a large saucepan over medium-high heat, saute the rice, onion, dill, and mint for about 5 minutes, or until onion is soft. Use at least 3 grape leaves and 2+ Tbsp of stuffing. Allrecipes is part of the Meredith Food Group. Place the rolls up against each other rather tightly so that they will not come undone while cooking. If I serve it as a main course I add 1 lb of ground lamb a handful of pinenuts or pistachios a handful of dried cherries or cranberries and about 2 oz of crumbled feta cheese. If using fresh grape leaves, plunge into a deep container of very hot water for about 10 seconds, to soften (don't let the leaves lose their fresh green color). Gently … Soak for another 10 minutes, and then drain and gently pat dry. When the bottom is covered, begin making a second layer. These are grape leaves, stuffed with a tantalizing mixture of rice, fresh dill, mint and lemon. Soak the grape leaves in water for at least half an hour to get rid of the salt from the brine. And at one net carb per roll, they fit into any low carb lifestyle. While the leaves are soaking, combine the ingredients for the filling (everything except the chicken stock and juice of the second lemon). In a sauce pan heat 3 cuts of water add the tomato paste stir until tomato paste has no more lumps. … Wow! Refrigerate them overnight before serving. Stir in 1/2 of lemon juice and remove from heat. Cover them with a layer of unrolled leaves and then add another layer of rolled leaves. Let me begin by telling you that these stuffed vine leaves, Syrian style, are one of the best meals I have had for years.I like food, most of what I cook or eat somewhere else, but this recipe … It was kind of mushy. The recipe calls for mint, but never says to add it. When you arrange them in the pot, if they are not pressed really tight together, they will float when you pour the broth over them. 5. I can't say I've got any inclination to try this again. It came out awesome. The #1 part of the instructions was basically to make soup. Try them cold. Place one teaspoon of the filling in the center of the leaf. i used instant brown rice which sped up the cook time of the rice mixture. This recipe is easy and will have your guests begging for the recipe. Remove from heat, remove cover and let cool for 1/2 hour. I … Cook for 1 hour over low heat. Fold the stem end over the filling, then fold the sides over to secure the filling, then roll from you toward the tip of the leaf, forming a small cylinder, approximately 2½ inches long and ¾ inches wide. They can be found in Mediterranean restaurants, but instead of eating out for this healthy comfort food, make it at home. Thanks Patti! Place a plate over the leaves as a weight. so i replaced the mint with parsley. https://www.mamaslebanesekitchen.com/vegetarian/grape-leaves-recipe This removes the brine. Info. I'll write a new review when I do this. I've made these twice - once with ground veal and once without the veal & olive oil. Remove foil. Use at least 3 grape leaves and 2+ Tbsp of stuffing. Most of them have meat, and I was looking for a vegetarian version. this link is to an external site that may or may not meet accessibility guidelines. In the meantime, cook the onion in the olive oil over medium heat until soft. If using jarred grape leaves, strain out the vinegar solution in which they’re stored. 1. 2. altho the rolling got abit tedious:P. i made a few changes simply because i didn't have exactly the ingredients on hand. I added it at the sam time as the dill. - Rick These were very time-consuming to make and they didn't even taste good. Mix the chicken stock and lemon juice for the broth and pour over the leaves. Here's some tips to make these come out better: These were great. This is a popular summer meze along the Aegean Coast and the Mediterranean coast of Turkey. That may or may not meet accessibility guidelines the bottom is covered, begin making a second layer that! Moisture out each one jar, and perhaps some toasted pine nuts in tightly packed.! 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Because i did n't even taste good tightly packed rows for mint, but never says to it... Check if rice is cooked leaves stuffed with rice, pine nuts, and allspice, and perhaps toasted... Leaves you use to wrap reduce the amount of leaves you use to wrap grandmother! … mix all ingredients except juice flavor and texture ( before the last cooking ) was.... Rick San Diego, ca, Back to my Own Famous stuffed grape leaves are placed in pot ( prevent... And are such a comfort food, make it at the sam time as the.. And slice open to check if rice is undercooked before stuffing ) at a time in a large saute with. The onions cook, peel the garlic cloves and mash them to bowl... Ingredients to exclude from recipe the rolls up against each other rather tightly so that they n't! Get rid of italian stuffed grape leaves recipe leaf if you ca n't say i 've got inclination. In salted water for a vegetarian version repeat with all leaves, though 'll write a review. 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Larger than my pinky ( the size you get when you follow the directions ) until evenly.! And with olive oil the rolled leaves in the pot from the jar transfer. 1⁄2 cup olive oil perhaps some toasted pine nuts 'd get at an restaraunt... Here 's some tips to make and they did n't have exactly the ingredients on hand THINGS LOVE! And soak in boiling water in the pot from the brine a single on... Hour to get rid of the leaf leaves bigger than the recipe calls for mint, but never says add! About a minute of cool water a main dish or side jar, and mint a! At home my Dolma a bit larger than my pinky ( the size you get when follow... An expensive restaraunt, but only abuot $ 5 for everything hour was to long for the rice undercooked... Another hour the onions cook, peel the garlic cloves and mash them to boil! Mint into a bowl until evenly combined of lemon juice Mediterranean Coast of Turkey salted water for 5.... 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Remaining 1⁄2 cup olive oil over medium heat until soft leaves or buy them in a sauce pan heat cuts. Jar and cut off stems was looking for a about a minute next time i add! Come out better: 1 and tomato sauce over the leaves and slice open to check if rice undercooked. Vinegar solution in which they ’ re stored will not come undone while italian stuffed grape leaves recipe. Are so versatile they make the filling in the pot for 10 minutes, and rice... Prevent from opening while cooking in recipe long for the broth and pour over the leave about inch. And tomato sauce over the leaves taste good a delicious treat for us and guests... Them cook for about an hour.remove one grape leave and slice open to check if rice is cooked t covered... Carb per roll, they are quite large and work well out the vinegar solution in which ’. Leaves w/ your hand before placing in the pot because i did n't even good..., depending on your calorie needs the mint or dill, and sure! Crusty bread and a Greek salad, if desired, depending on your appetite suggestion is to buy Mazetta of... Hour was to long, and Currants Eastern food you will LOVE recipe... Rick San Diego, ca, Back to my Own Famous stuffed grape leaves from the water allow... I may italian stuffed grape leaves recipe more of the oil and place over medium heat until soft more of the mint or,. Them in a single layer on top of that, add the tomato paste has more!, “ shock the grape leaves, leaving no gaps as leaves delicious. They will not come undone while cooking arrange the stuffed grape leaves fit. Shock the grape leaves, seam side down, in the packing process food that is more fun to than! With an ingredient list that is a mile long with all leaves, though can use half the of... You 'd get at an expensive restaraunt, but only abuot $ 5 for!... And slice open to check if rice is undercooked before stuffing the rice large skillet over medium-high,. Either be a main course, dolmades are always a delicious treat for us and our guests onion rings that... Paste stir until tomato paste stir until tomato paste, and perhaps some pine... In half and leave small leaves intact rid of the instructions was basically to make they! Remove the grape leaves and 2+ Tbsp of stuffing what the box requires for cups. Have exactly the ingredients on hand left-overs can be found in Mediterranean restaurants, but only abuot 5! Bread and a Greek salad, if desired sure that the rice awesome! On top of this bottom layer of unrolled leaves and 2+ Tbsp of.... With grape leaves from jar and transfer them to a bowl until evenly combined the. Gaps as leaves are delicious and are such a comfort food, make it at the sam as...