MY OWN FAMOUS STUFFED GRAPE LEAVES
These are grape leaves, stuffed with a tantalizing mixture of rice, fresh dill, mint and lemon. 'Yum' is the only one word to describe these. These can either be a main dish or an appetizer, depending on your appetite. Serve with good crusty bread and a Greek salad, if desired.
Provided by Patti Moschonas
Categories Appetizers and Snacks Fruit
Time 1h40m
Yield 12
Number Of Ingredients 9
Steps:
- In a large saucepan over medium-high heat, saute the rice, onion, dill, and mint for about 5 minutes, or until onion is soft. Pour in 1 quart of broth, reduce heat to low and simmer for another 10 to 15 minutes, or until rice is almost cooked. Stir in 1/2 of lemon juice and remove from heat.
- Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf. 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. Repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). Sprinkle with remaining lemon juice and with olive oil.
- Pour chicken broth over all to cover grape leaves. Cover pot and simmer for about 1 hour (do not boil, because this will make the stuffing burst out of the leaves). Remove from heat, remove cover and let cool for 1/2 hour. Transfer to serving dish and serve.
Nutrition Facts : Calories 302.6 calories, Carbohydrate 30.9 g, Fat 18.7 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 2.6 g, Sodium 573.2 mg, Sugar 1.2 g
STUFFED GRAPE LEAVES
Steps:
- Put the onions and oil in a skillet and cook over medium heat until the onions are soft and translucent, about 10 minutes. While the onions cook, peel the garlic cloves and mash them to a paste in a mortar and pestle. Add this to the pan along with the tomato, lemon juice, tomato paste, and salt and pepper to taste. Cook for another 5 minutes. Stir in the rice. Remove the pan from the heat and stir in the dill. Set aside to cool to room temperature, then refrigerate.
- While this is cooling, drain the grape leaves and carefully pull them apart. Put them into a bowl and cover them with cold water. Let them soak until you are ready to roll.
- Heat the oven to 350 degrees F.
- Place a grape leaf on your work surface, shiny side down. Add 1 tablespoon of the rice mixture to the middle of the grape leaf. Fold the sides over the rice and roll the leaf into a small log shape, about the size of George's thumb. Repeat with the remaining rice, placing the stuffed leaves into a 9 by 9-inch baking dish. When the dish is full, cover the stuffed leaves with several layers of flat grape leaves and pour in 1 cup of water. Cover and bake for 1 hour. Let cool to room temperature and refrigerate. Serve cool.
DOLMADES: STUFFED GRAPE LEAVES
Provided by Food Network
Categories main-dish
Time 2h
Yield 36 dolmades; 6 to 12 servings
Number Of Ingredients 27
Steps:
- In a large saute pan over medium high heat, heat 1/4-cup olive oil. Add the onions and saute until translucent, about 6 minutes. Add the garlic and pine nuts and saute for 2 minutes. Transfer to a large mixing bowl and allow to cool slightly. Add the rice, salt, raisins, mint and juice of 1 lemon to the bowl with the onion mixture and mix well. Set aside.
- Bring a medium pot of water to a simmer. Remove the grape leaves from the jar and drop them in batches of 4 or 5 into the hot water. Quickly remove them from the water and spread flat on a towel-lined work surface. Cut the stem from each grape leaf, as needed. (NOTE: Fresh grape leaves also need to be blanched for 1/2 minute.)
- To assemble the dolmades, place 1 grape leaf on the work surface, dull side (or underside) of the leaf up. Place 1 to 2 teaspoons of rice filling near the stem end of the leaf. Fold the stem (bottom) end up over the filling, fold the sides toward the filling in the center, then roll up the leaf into a small cylindrical package, being careful not to fold too tightly, as the rice will expand during cooking.
- Place the dolmades in a large Dutch oven or wide saute pan, seam side down. Combine the remaining cup of olive oil and juice of 1 lemon, and pour over the dolmades. Cover with a heavy plate or baking dish and add water to cover to the level of the plate. Bring to a boil, lower heat, and simmer for 1 hour, or until rice is tender.
- Serve at room temperature, with Kicked Up Tzatziki as a dipping sauce.
- In a medium bowl combine all the ingredients and chill for at least 1 hour to allow the flavors to marry.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
CHILEAN STUFFED GRAPE LEAVES
Provided by Barbara Kafka
Categories appetizer
Time 1h30m
Yield 45 to 50 stuffed leaves
Number Of Ingredients 11
Steps:
- Drain grape leaves and rinse well under cold running water. Allow to soak in fresh water for at least 1 hour.
- Place olive oil in 1-quart souffle dish. Cook, uncovered, at 100 percent power in a high-power oven for 1 1/2 minutes. Stir in onion, garlic and cumin. Cook, uncovered, for 1 1/2 minutes.
- Stir in rice and 3/4 cup of the broth. Cover tightly with microwave plastic wrap. Cook for 10 minutes. Prick plastic to release steam.
- Remove from oven and uncover. Allow to cool slightly. Stir in beef, parsley, salt and pepper.
- Place one grape leaf outside down on work surface. Remove stem with a small knife. Place 1 rounded teaspoon of the rice mixture in the center of the leaf. Fold the sides to the center and roll up. Place, seam side down in an 11- by- 7 by 2 1/2-inch glass dish. Repeat with remaining rice mixture and leaves.
- Pour 1 1/2 cups of the broth over the grape leaves. Cook, covered, for 18 minutes. Prick plastic to release steam.
- Remove from oven and uncover. Allow to stand until cool. Pour over remaining 1 1/4 cups beef broth. Cover and refrigerate for at least 2 hours.
Nutrition Facts : @context http, Calories 30, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 1 gram, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 80 milligrams, Sugar 1 gram, TransFat 0 grams
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- Boil the grape leaves for 5 minutes, then drain. This softens the grape leaves and make them easier to roll.
- Heat the olive oil in a pot over medium heat, add the onions with 1/4 tsp of salt, and cook for 10 minutes to soften. Add the walnuts, dill, lemon zest, saffron, and stir it in. Bump the heat up to medium high, and add the beef with 1/4 tsp salt. Cook the beef for 5-8 minutes until fully browned and cooked through. Add the chopped parsley, rice + water, and another 1/4 tsp of salt. Cover the pot with a lid and cook for about 20 minutes until the water has been absorbed. The rice should be al dente but not completely cooked. Remove the pot from the heat.
- Place a spoonful of filling into each grape leaf, and roll it up by bringing up the bottom, folding over the sides, and rolling it like a burrito. Place the stuffed grape leaf in the bottom of a pot. Repeat with the remaining filling and pack the grape leaves snugly together in a single layer. If your stuffed grape leaves must overflow into a second layer, that’s fine, just try to keep them tightly together so they don’t roll open during the final cooking. Pour over the freshly squeezed lemon juice and simmer on low heat, covered, for 30 minutes. You’re done with cooking! Note that if you taste a dolma right now, it will taste extremely lemony. This lemon flavor will dissipate in the next hour or so, so let the dolmas sit in the fridge for a few hours before eating. Enjoy!
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