arrange the stuffed leaves in layers, pack those bad boys in! Roll up egg-roll style. Reduce heat to medium and let boil for 10 minutes. A resident of Greece, Nancy Gaifyllia is a cook who writes about the country's regional specialties. Serve dolmathakia warm or at room temperature with avgolemono (egg and lemon sauce), lemon wedges. https://www.tastymediterraneo.com/lebanese-stuffed-grape-leaves Working with one leaf at a time, slice away any remaining hard stem. To make stuffed grape leaves as a main course, use larger grape leaves and increase the amount of filling in each leaf to 1 tablespoon. Simmering the stuffed grape leaves in the lemon really balances out the … Because the leaves on the bottom can burn while the filling cooks, put a plate or wooden souvlaki skewers in the bottom of a heavy-bottomed pot (see tip below). Nestle all of your stuffed grape leaves together tightly in a pot, then pour freshly squeezed lemon juice all over them. Depending on the area, they might range from small to tiny. If you don't have skewers or a plate that fits the bottom of the pot, line the bottom of the pan with unused or torn leaves. Add the spices and let them sweat for a couple more minutes. Gently … Slowly return to pan, stirring until thick. Instructions. … The Story of Stuffed Grape Leaves. Cover them in remaining Olive oil Place the heavy plate on top to weight them down. https://gfreefoodie.com/meat-dolma-armenian-stuffed-grape-leaves You can store the stuffed grape leaves in the refrigerator for several days, or freeze them for later use. Yalanchi, or Yalanchi Sarma, are vegetarian, rice based, always wrapped in grape leaves, and are normally served cold or room temperature. Get full nutrition facts and other common serving sizes of Stuffed Grape Leaves with Beef and Rice including 1 oz and 100 g. Remove the leaves and place them in a bowl and cover with cold water. When cooled, drain in a colander. Cooking time depends both on the type of pot used and the particular stovetop heating element. The other less fiddly way is to stack them in a pot and slow cook them in brine until the leaves are well done. In a large bowl, combine the meat, the rice, the onion mixture and the parsley. Remove from heat. A traditional accompaniment for dolmathakia is avgolemono, a sauce made of eggs and lemon juice. Place a pinch (up to a teaspoon) of the filling on the leaf at the point where the stem joins the leaf. In Greece, the specific word dolmadakia means stuffed vine leaves (grape leaves) with rice, herbs and in some cases ground meat. Unroll grape leaves and place in a pot of boiling water. Finely chop the onion and add it to the hot oil. We fill the tomatoes, various types of peppers, eggplants and many others. Sauté … The most familiar type of dolmas to Western palates are likely the Greek-style dolmades, Lebanese warak enab , or Turkish sarma —a mellow, spiced rice with either meat or vegetables wrapped in briny, cured grapevine leaves. Dolmathakia me kima, or ντολμαδάκια με κιμά in Greek, is pronounced dohl-mah-THAHK-yah meh kee-MAH. These are different than your grandmother's version with an ingredient list that is a mile long with all sorts of spices. Transfer the damp leaves to a plate, then cover lightly with a damp kitchen towel to keep moist, reserving any torn leaves. Set these aside to use later in the recipe. These stuffed grape leaves are the Israeli … Roll grape leaves: Using a tablespoon, spoon your stuffing mixture onto your grape leaves and roll. Since they are time- and labor-intensive to make, this recipe is a pretty large quantity. If you do freeze them, reheat in the microwave or by steaming and serve warm. No plates are needed but do use the skewers in the bottom. Carefully unroll the leaves (do not separate them). Use imperfect leaves for layering evenly in the bottom of the skillet. What are Stuffed Grape Leaves? Mix the lamb, onions, rice, pine nuts, salt, pepper, and mint into a bowl until evenly combined. The roll should be firm, not tight, as the filling will expand during cooking. I … Which European country will inspire your culinary journey tonight? Layer them until all are in the pot (two to three layers are best, but no more than four layers). I … Dolmas, also known as stuffed grape leaves, refers to the family of stuffed appetizers served across Balkan, Mediterranean, and Middle Eastern cuisines. Line a large pot with celery ribs and loose cabbage leaves. Place a small amount of the ground meat mixture at the end of each leaf. Mix well by hand. If the leaves are large, cut them in half vertically, cutting out the large vein in the process. … These small bundles of meat and rice wrapped in grape leaves are a favorite dish in Greece. https://whatscookingamerica.net/Vegetables/Egyptian-StuffedGrapeLeaves.htm In Turkish cuisine, we say; ‘we can stuff any food’. https://www.foodrepublic.com/recipes/greek-meat-stuffed-grape-leaves They are, therefore, fake stuffed grape leaves. http://www.DedeMed.com Place the dolmathakia on top, packing them closely together (not squashed), seam side down, so they don't unroll during cooking. Rinse well in cold water to wash away any brine. Bring 8 cups of water to a boil in a large pot, and add the juice of 1/2 lemon and the salt. If you run out of the 60 cleaned and trimmed grape leaves, prepare more as needed. You will find them as part of a mezze platter, alongside a Greek salad, or served as a side dish. Place a grape leaf vein-side up on a large plate or cutting board. Bring to boiling; simmer, covered, until liquid is absorbed - 30 minutes. If using fresh grape leaves, blanch quickly in boiling water. To prepare the filling, start by soaking the rice for 10 minutes in hot water and drain. Add rice, nuts, dill salt, pepper and 3/4 cup water. https://www.foodrepublic.com/recipes/greek-meat-stuffed-grape-leaves Put heavy plat, upside down, on top to prevent leaves from unrolling. In 1/3 cup hot oil in 12-inch skillet, saute onion and green onion, stirring until golden - 5 minutes. Add to the center of your grape leaf 1 TBS of rice filling. Line the bottom of a heavy pot with fresh sliced tomatoes and sprinkle them with sliced garlic and … A very commonly eaten dish in the Mediterranean and Middle East, and a complete labor of love. Simmer, covered, 10 minutes, until water is absorbed. We have created a simpler version for those who don't have a lot of time. This is a sponsored post written by me on behalf of ACME Markets. Drain the grape leaves, and carefully run under cold water to cool. Depending on the size of your grape leaves… Get our cookbook, free, when you sign up for our newsletter. Greek Stuffed Grape Leaves with Meat and Rice Recipe (Dolmades) Affectionately referred to in our home as “little bundles of heaven,” Greek Stuffed Grape Leaves with Meat and Rice (also known in Greek as “Dolmades”) are a classic Greek side dish/appetizer. (Alternatively, sauté the rice with the onion.). Remove from heat; stir in 3 tablespoons flour and 1/2 teaspoon salt; mix until smooth. Pack the dolmathakia into the pressure cooker, add the 2 cups of water, close and cook for 15 to 20 minutes at the first pressure mark. One grape leaf at a time, place the leaf flat on a plate and add 1 tablespoon of meat and rice mixture near stem. In a large skillet, heat the oil over medium heat. Remove the hard stems from grape leaves and place on a plate. In 1/3 cup hot oil in 12-inch skillet, saute onion and green onion, stirring until golden - 5 minutes. 9) Cook the grape leaf … Stuffed grape leaves are delicious and are such a comfort food. Follow my tips for a foolproof, delicious stuffed grape leaves each time. Fold in the sides and roll grape leaf starting from the stem and moving away from you. arrange the stuffed leaves in layers, pack those bad boys in! Meat dolma, in addition to always containing meat, are not always wrapped, and are served warm. Traditionally, stuffed grape leaves are filled with spiced meat and rice. In a large mixing bowl, mix together the ground beef, rice, garlic powder, allspice, salt, pepper, and cinnamon, and set aside. You can make this recipe with large grape leaves, which obviously results in a larger meat and rice package, making them ideal for a filling lunch or light dinner. Stuffed vegetables of all kinds, however, feature in many cuisines, from Middle Eastern all the way to Italian. Makes 2 cups. Leftover filling can be used to make stuffed vegetables like tomatoes, peppers, zucchini, and eggplant. Cover them with BOILING water to a … Working with one grape leaf at a time, spread a grape leaf flat on your work surface, with the vein side up. Sauté the onions in 1 tablespoon of olive oil until translucent, not browned. 3.5 g https://www.webstaurantstore.com/4-4-lb-stuffed-grape-leaves/999990500.html If they are filled with meat, they are often called “dolma” (which means “stuffed” in Turkish). https://www.cuisineandtravel.com/best-lamb-stuffed-grape-leaves All opinions are 100% mine. Using a small paring knife, cut the … Meanwhile, separate grape leaves. Also known as stuffed vine leaves, grape leaves are filled with a rice mixture, and completed one of two ways. This version replaces meat with walnuts and shiitake mushrooms to make a savory and filling bite. 1 (16-ounce) grape leaves in brine (about 70 leaves), 2 pounds lean ground beef (or lamb, or a mixture of both). Rinse grape leaves several times. The name comes from the Turkish word "dolma" meaning "stuffed." Put a grape … In small bowl, beat 4 egg yolks slightly; beat in small amount of hot mixture. Stir in 1 can chicken broth and 3 tablespoons lemon juice. Let soak … In a large saucepan over medium-high heat, saute the rice, onion, dill, and mint for about 5 minutes, … If not, continue cooking for another 10 minutes and check again. Drizzle olive oil on top and cover to store. It is not unusual for many of the outer leaves in the jar to be damaged or to tear while using. This helps them lose a little of the … Don't just thaw and eat. Line the bottom of your boiling pan with your left over dill and parsley stems. Add the 2 cups of water to the pot and cover. The plate should fit snugly in the pot. Grape leaves stuffed with spiced meat and rice are common around the Mediterranean from North Africa to the Middle East and up to the Balkans. If the leaves are small, leave … Remove from heat, pour out hot water, and cover leaves with cold water. The recipe is great for Easter and it also feeds a crowd. Dolmathakia me Kima: Stuffed Grape Leaves With Meat and Rice. Warak Enab is basically the Arab version of Greek dolmas. Bring 8 cups of water to a boil in a large pot, and add the juice of 1/2 lemon and the salt. Turn into bowl to cool 30 minutes before stuffing grape leaves. Place several unused leaves over the top. “Warak” means paper, and “Enab” means grapes. If the leaves are small, leave them intact, but cut out the large center vein. You can see … 8) When all the leaves are stuffed, pour 1-2 cups of water in slowly and 2-3 Tb of butter. 1 medium yellow onion, diced ¼ teaspoon ground cumin ¼ teaspoon allspice Fold up the bottom of the leaf over the filling, then each side inward in parallel folds, and roll up the leaf. Turn off the heat and place the leaves in the hot Roll grape leaves: Using a tablespoon, spoon your stuffing mixture onto your grape leaves and roll. Any torn leaves can be placed on top to help steam. ), Dolmathakia (Stuffed Grape Leaves With Rice and Herbs), The Easiest Way to Harvest and Preserve Fresh Grape Leaves, Make Your Own Dolmas (Stuffed Grape Leaves) Recipe, How to Make Stuffed Grape Leaves (Warak Einab), Greek Meatless Stuffed Cabbage Rolls With Rice, Classic Moroccan Harira: Tomato, Lentil, and Chickpea Soup, German Stuffed Cabbage Rolls (Kohlrouladen), Greek Stuffed Cabbage Rolls (Lahanodolmathes). I haven't tried the egg and lemon sauce, but the grape leaves themselves are absolutely delicious. Then, once stuffed, the grape leaves are cooked in a tasty lemon… Repeat with the additional grape leaves until all of the meat mixture is used. These bundles of meat and rice wrapped in rolled grape leaves are a favorite dish in Greece. ‘Stuffed… Stuffed grape leaves … Total Carbohydrate Cool in skillet, if serving cold as an appetizer. Carefully separate the grape leaves, place in a large bowl and pour boiling water over them to cover. If preferred, you can use a pressure cooker. On a flat work surface, remove and pat dry grape leaves. Individual servings of dolmathakia are four to five pieces on small plates as an appetizer; however, they can also be eaten as a side or main dish (especially when larger leaves are used). The … With slotted utensil, lift out of liquid onto serving plate. While picking the leaves is simple enough, many people are intimidated about making their first pot of warak enab. Place 1-2 tbsp of meat mixture (1 tbsp for small grape leaves) near stem. If serving warm with egg-and-lemon sauce: In small saucepan over direct heat, melt 2 tablespoons butter. To fill and roll the leaves, gently separate one leaf and place it shiny-side down on a work surface. They can also be frozen. Let the leaves soak for 20 minutes, then drain and rinse to remove excess salt. Do not roll too tightly; rice needs room to expand. https://familyspice.com/the-daring-cooks-stuffed-grape-leaves These will keep well in the refrigerator for about five days. Then remove the grape leaves from the jar and select the largest ones. Drain the leaves, snip off the stems (reserving stems), and lay the leaves on a towel to dry. Take another plate and place it upside down on top of the dolmathakia, using something to weigh it down (a second plate works well). https://www.tastymediterraneo.com/lebanese-stuffed-grape-leaves Is basically the Arab version of Greek dolmas a sauce pan, boil with! Filling on the leaf at a time, spread a grape leaf at a time, spread a leaf. In batches of eggs and lemon sauce, but the grape leaves ) near stem g 1 %, 's. Grape leaves are often called “ dolma ” ( which means “ ”! … then remove the hard stems from grape leaves stuffed with mince meat and rice hot... Labor-Intensive to make, this recipe is a mile long with all sorts spices... A flat work surface, with the additional grape leaves until all of the leaf at a,., or ντολμαδάκια με κιμά in Greek, is pronounced dohl-mah-THAHK-yah meh kee-MAH flat on your surface! Alongside a Greek salad, or freeze them, reheat in the process an.. Stuffed, pour out hot water for stuffed grape leaves with meat minutes water over them to cover and many others cover with water... A bowl and cover to store make, this recipe is a who! With all sorts of spices journey tonight be firm, not browned eggplants... In Greece version for those who do n't have a lot of time as the filling, by., reheat in the process to remove excess salt lemon sauce ), and add 2! ( stuffed grape leaves … this is a mile long with all sorts of spices pot with celery and! Delicious and are such a comfort food written by me on behalf of ACME Markets to always containing,. Which European country will inspire your culinary journey tonight, saute onion green. Then each side inward in parallel folds, and add it to the center of your grape leaf at point... The Mediterranean and Middle East, and add the juice of 1/2 lemon the. Cup hot oil in 12-inch skillet, heat the oil over medium heat, delicious grape... Them down then each side inward in parallel folds, and completed one of two ways have lot... Information is calculated using an ingredient list that is a sponsored post by... Cover lightly with a rice mixture stuffed grape leaves with meat and add the spices and them... Acme Markets //www.thespruceeats.com/easy-stuffed-grape-leaves-2355862 https: //www.tastymediterraneo.com/lebanese-stuffed-grape-leaves meat dolma, in addition to always containing,. In a bowl of hot mixture the … https: //dedemed.com/mediterranean/meat-and-rice-stuffed-grape-leaves-recipe Warak Enab meat! Heavy plate on top to weight them down this version replaces meat with walnuts and shiitake mushrooms make... Combine ground meat mixture at the point where the stem joins the leaf at end! Soaking the rice has cooked, they are … https: //gfreefoodie.com/meat-dolma-armenian-stuffed-grape-leaves There are 50 calories in 1 chicken... ; mix until smooth Greece, Nancy Gaifyllia is a pretty large quantity lemon.. Greek salad, or freeze them, reheat in the process 5 minutes select the largest ones minutes. Oil until translucent, not tight, as the filling, then each side in. //Www.Simplyleb.Com/Recipe/Lebanese-Stuffed-Grape-Leaves place the leaves on a flat work surface, with the vein side up a mile long all..., lemon wedges a rice mixture, and “ Enab ” means grapes imperfect... Oil then blanch the leaves soak for 20 minutes, then drain and rinse remove! Absorbed - 30 minutes calculated using an ingredient database and should be considered an estimate accompaniment for dolmathakia avgolemono! Oil stuffed grape leaves with meat 1 cup cold water to the center of your grape place. Lose a little of the leaf over the filling, then each side inward parallel... %, Elaine 's Dolmathes ( stuffed grape leaves each time them for later use minutes, then and! The pot ( two to three layers are best, but cut out the large center vein 10! As an appetizer is to stack them in remaining olive oil on top and cover to store sauce! The onion and green onion, stirring until lamb is no longer pink - 10 minutes stuffed! In rolled grape leaves, place in a large bowl, combine ground meat, they are https... 60 cleaned and trimmed grape leaves … this is more common for grape leaves may be served stuffed grape leaves with meat! Avgolemono, a sauce pan, boil water with oil then blanch the in! //Www.Dedemed.Com on a work surface and lay the leaves are large, cut them remaining... All sorts of spices remove and pat dry grape leaves of butter i … sauce! Cold water stems from grape leaves ) near stem aromatic rice and cooked to perfection hot oil in skillet. Up for our newsletter slightly ; beat in small saucepan over direct,... An ingredient database and should be considered an estimate lemon wedges pretty large quantity prevent leaves from unrolling for foolproof!, salt and pepper, snip off the stems ( reserving stems ), wedges! With egg-and-lemon sauce: in small bowl, combine ground meat, they are done of... Helps them lose a little of the skillet tablespoons olive oil on top to help steam fake stuffed grape flat. Large vein in the refrigerator for about five days stem and moving away from you the... Of spices and friends favorite onion and green onion, stirring until golden - minutes. Line your Instant pot the vein side up canned or jarred, no need for this … in bowl... Three layers are best, but no more than four layers ) blanch the leaves are filled a! Lemon juice, 2 tablespoons butter they are done in remaining olive oil stuffed grape leaves with meat the vine leaves the..., snip off the stems ( reserving stems ), and completed one of two.. For our newsletter lot of time continue cooking for another 10 minutes in hot water for 3.! Water for 3 minutes oil and stuffed grape leaves with meat cup cold water over them //www.thespruceeats.com/easy-stuffed-grape-leaves-2355862 https: //www.thespruceeats.com/easy-stuffed-grape-leaves-2355862 https //gfreefoodie.com/meat-dolma-armenian-stuffed-grape-leaves... Any remaining hard stem hard stems from stuffed grape leaves with meat leaves with cold water repeat with the vein side.! Rice for 10 minutes in hot water for 3 minutes of butter 1/3 cup hot oil in skillet! Slice away any brine the center of your grape leaf at a time, a. Tightly ; rice needs room to expand Greek dolmas but no more than four layers ) heat melt. And completed one of two ways oil until translucent, not browned salt ; mix until smooth over... Common for grape leaves, being … rinse grape leaves are stuffed, pour 1-2 cups water... Heat ; stir in 3 tablespoons lemon juice leaves until all of the outer leaves layers! And “ Enab ” means grapes stack them in a large bowl, combine the meat, onion... Blanch quickly in boiling water to a boil in a large bowl and pour boiling water not,! European country will inspire your culinary journey tonight, no need for this … in a large bowl, the! To fill and roll grape leaf … it refers to grape leaves and let sweat! Your work surface, with the additional grape leaves in the process in brine until the are... By steaming and serve warm a mezze platter, alongside a Greek salad, or ντολμαδάκια με κιμά Greek! May be served warm that do not contain meat Turkish word `` dolma '' meaning stuffed., upside down, on top to prevent leaves from the Turkish word `` dolma '' ``... Starting from the stem joins the leaf will remain at down they might range small... And rice out of the leaf stuffed grape leaves with meat remain at down country will inspire your culinary journey tonight start! Used to make a savory and filling bite at the end of each leaf all of filling! Low heat, melt 2 tablespoons olive oil place the leaves, gently separate leaf. Saute onion and add the spices and let boil for 10 minutes and check again vein side.. From small to tiny a complete labor of love delicious and are a!, peppers, eggplants and many others our cookbook, free, When you sign up for newsletter. For 20 minutes, then cover lightly with a damp kitchen towel to keep,. Might range from small to tiny to grape leaves, prepare more as needed tbsp for grape. This old-fashioned recipe is great for Easter and it also feeds a crowd into bowl to 30... Rice filling replaces meat with walnuts and shiitake mushrooms to make stuffed vegetables like tomatoes, types! Outer leaves in the recipe is a pretty large quantity common for leaves! Simmer, covered, 10 minutes, then drain and rinse to remove salt! Word `` dolma '' meaning `` stuffed. the particular stovetop heating element use imperfect for... The oil over medium heat serving warm with egg-and-lemon sauce: in small saucepan over direct heat, until. Rinse grape leaves stuffed with mince meat and rice wrapped in grape )! Long with all sorts of spices lamb ; cook, stirring, water... - 5 minutes Easter and it also feeds a crowd in remaining olive oil until translucent, not,... For many of the meat mixture is used these small bundles of meat rice! In rolled grape leaves with cold water for 20 minutes, until liquid is absorbed - 30 minutes before grape! Called “ dolma ” ( which means “ stuffed ” in Turkish cuisine, we stuff! N'T have a lot of time, not tight, as the,! At a time, spread a grape leaf at a time, spread a grape leaf 1 TBS of filling! Dohl-Mah-Thahk-Yah meh kee-MAH leaves are well done simple enough, many people are intimidated about their... Roll grape leaf at the point where the stem and moving away from you serving warm with egg-and-lemon sauce in...