Lebanese Stuffed Grape Leaves Food

STUFFED GRAPE LEAVES LEBANESE

Steps:

• If using fresh grape leaves for rolling, dip in boiling water with some lemon for about 30 seconds.
• Mix ground meat with rice,pine nuts, dried currants season with salt, pepper, allspice, sugar and cinnamon.
• Remove stem from each grape leaf, if using fresh leaves.
• Spread each leaf on flat surface.
• Place about 1 teaspoon of meat stuffing across the leaf about 1/2" from stem point.
• Fold leave forward toward stuffing.
• Then fold right side over and roll leaf forward very tightly.
• When fully rolled, squeeze it to secure.
• Repeat for each leaf.
• Place a couple of loose leaves on the bottom of pan Then place each stuffed roll in the pot in layers.
• Pound the garlic with mint and salt to taste,.
• add 1 cup water and lemon juice and pour over grape leaves in the pot.
• Cover and bring to a boil over high heat.
• Then simmer, covered, for 1 hour.
• Add more water if needed.
• Steam until grape leaves are soft and are pierced and cut easily with a fork.
• Do not over cook.
• The leaves should not fall apart.

LEBANESE STUFFED GRAPE LEAVES

Steps:

• In a large mixing bowl, mix together the ground beef, rice, garlic powder, allspice, salt, pepper, and cinnamon, and set aside.
• Rinse grape leaves several times. If the leaves are small, leave them intact, but cut out the large center vein. If the leaves are large, cut them in half vertically, cutting out the large vein in the process. Place a small amount of the ground meat mixture at the end of each leaf. Roll up egg-roll style.
• Pour the oil into the bottom of a large Dutch oven. Lay the chops over the oil. Lay the tomato slices over the chops.
• Place the stuffed grape leaves seam-side down on top of the chops. Pack the leaves tightly and begin a second layer when necessary. Place whole garlic cloves randomly between the rolled leaves; plenty of garlic on each layer.
• When you are done stacking, pour the lemon juice over the leaves, and add water to the pot to about 2-inches above the rolled leaves. To prevent the leaves from unrolling during cooking, place a plate on top of the stack of leaves and place a heavy object on top of the plate.
• Simmer the leaves over low heat for about 2 hours.
• Invert the entire Dutch oven into a large platter with high sides (i.e. a 12-inch round cake pan). Or, remove the leaves from the pot with tongs. Serve rustic style, with plenty of Arabic bread on which to spread the garlic!

STUFFED GRAPE LEAVES

Steps:

• Add to the cooked and cooled white rice the parsley, white onions, lemon juice and olive oil and then blend. After blending these ingredients estimate adding a large tablespoon for each leaf.
• Lay the de-stemmed and rinsed grape leaf shiny side down, place portion of rice mixture in the center near the stem end and roll keeping stuffing close to end of leaf. Start folding in the sides and continue to roll keeping ends closed and stuffing secure inside.
• Lay "stem" down (the end of the roll) in a flat pan and continue doing so until each one is side by side close together, keeping them from opening when cooking. You can often place at least 2 layers if making large amounts, but more layering is not recommended. Pour over leaves enough water to reach top layer only and bring to a boil and cook for about 10 to 15 minutes. Add more water only if necessary, so as not to burn the leaves. Water should all be evaporated in this period of time if not, drain remaining water.
• Remove from burner and let cool for about 1/2 hour.
• Then transfer in single layers into flat pans and pour over a mixture of lemon and olive oil and place in refrigerator cool and marinate overnight or at least several hours before serving. Can be stored for at least 2 to 3 days in refrigerator.

LEBANESE GRAPE LEAVES

Steps:

• Place rice in a medium sized bowl and cover with 3 cups of cold water.
• Let stand for 30-60 minutes.
• Drain and rinse grape leaves in a colander.
• Cut leaves in half removing the thick center stem.
• Save five or six large leaves for bottom of pan- discard any extremely tough or ragged leaves.
• Drain all water from rice.
• Add lamb, salt, pepper, and cinnamon.
• Mix by hand thoroughly.
• Line bottom of large kettle or dutch oven with five or six large leaves to prevent scorching.
• Lay a leaf flat on a plate, shiny side down.
• Put approximately 1 heaping teaspoon of meat mixture towards bottom of leaf.
• Roll in one edge to seal, then roll leaf up firmly but not too tight (you need to leave a little room for the rice to expand while cooking).
• Place leaves in kettle in circular fashion leaving a small circle in the center for water to circulate.
• When you have one full row on bottom of pan, slice two cloves of garlic over the top of the leaves.
• Sprinkle with a little of the mint.
• Continue rolling the leaves and layering them with the garlic/ mint.
• You should have approximately five rows of leaves when you are done.
• Place a heatproof plate over the top of the leaves- large enough to hold them in place, but with a little room on the edges.
• Put a bowl on top of the plate filled with water to hold the plate down while cooking.
• Fill kettle with water over the top of the plate.
• Cook on top of stove on high heat until it begins to boil.
• Lower heat to medium so that water does not boil over and continue cooking.
• Total cooking time after it starts to boil is 16-19 minutes.
• Remove bowl.
• Carefully drain water from kettle.
• Remove plate.
• Arrange leaves on a platter.
• Serve with lemon wedges.

MY OWN FAMOUS STUFFED GRAPE LEAVES

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.

LAMB AND RICE STUFFED GRAPE LEAVES

Steps:

• Place ground lamb, rice, 1/4 cups olive oil, mint, currants, pine nuts, salt, pepper, cumin, cinnamon, oregano, and egg in a bowl. Mix together thoroughly with a fork. Cover and refrigerate until ready to use.
• Gently unroll and separate grape leaves. Rinse in cold water to remove brine. Drain. Reserve broken or less-than-perfect leaves to line pot.
• Place grape leaves on work surface with smooth side down (ribs of leaves up). Place a rounded tablespoon of lamb-rice filling near bottom-center of grape leaf. Fold bottom sections of leaf over mixture, fold over sides, and roll toward the top of the leaf into a firm cylinder. Don't roll too tightly or leaves may burst when rice cooks.
• Drizzle 1 tablespoon olive oil into pot; line bottom of pot with 1 or 2 layers of reserved grape leaves. Place dolmas in pot by arranging them along the sides, then working toward the center to cover the bottom. Leave enough space between dolmas to allow for expansion, but close enough to hold their shapes when cooking. If necessary, stack another layer on top of the first so they all fit. Pour in lemon juice and 2 teaspoons olive oil.
• Invert a small plate and then a larger plate over the dolmas to weigh them down while they cook and prevent them from shifting. Pour in hot chicken broth. Bring to a simmer, uncovered, over medium-high heat. As soon as liquid is heated through and starting to bubble (2 to 4 minutes), reduce heat to low, cover the pot, and cook 35 minutes. Remove plates and check for doneness. Dolmas should look a bit puffed up, and a fork should pierce them easily. If not quite done, continue cooking without the weights: cover the pot and simmer until rice is tender, 10 to 15 minutes longer.
• Serve warm or chilled. Garnish with curls of lemon zest, if desired.