LEBANESE CUCUMBER SOUP
Cool, thick, and refreshing. Great with any Lebanese dish...gyros/shwarma, tabbouleh, stuffed grape leaves, falafel, baba ganouj, hummous, etc...serve with lots of pita. This is basically a no-cook recipe, great for those hot days in the kitchen! Final chill time may vary by personal taste and fridge/temp/etc.
Provided by winkki
Categories Vegetable
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Finely grate or chop cucumber; do this over a bowl to catch any liquid.
- Finely chop white bulbs of spring onions and about 3 inches of the green stalks.
- Mix all ingredients (incl juice of cucumber), season to taste with salt& pepper.
- Chill in the fridge until cool.
- To serve, ladle into individual dishes and garnish with thin slices of cucumber and sprigs of fresh mint or chopped mint.
Nutrition Facts : Calories 114, Fat 4.7, SaturatedFat 2.9, Cholesterol 10.5, Sodium 46.3, Carbohydrate 15.4, Fiber 0.7, Sugar 12.4, Protein 3.8
DOLMATHES (STUFFED GRAPE LEAVES)
These are great as an appetizer as well as a main course. If you're going to go to the trouble of making them - why not double the batch and really have some fun?
Provided by evelynathens
Categories One Dish Meal
Time 2h15m
Yield 50 dolmathes, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Saute onions in ½ cup olive oil until translucent.
- Wash and drain rice well and add to onion along with 1 cup of water.
- Cook for 10 minutes.
- Add herbs, pine nuts, currants and salt and white pepper to taste.
- Set aside to cool.
- Prep leaves by rinsing well under running water and blanch in boiling water for 2-3 minutes.
- Cut off any tough stems by cutting a V around the stem, and discarding stem.
- Place 1 leaf on flat surface, shiny side down, add 1 teaspoon of filling and roll LOOSELY (as for a tiny eggroll, tucking in sides first and then rolling up), as rice will expand during cooking.
- Place seam side down on bottom of large saucepan which has been covered with a layer of thicker grape leaves (rejects from your jar - they may be very thick, therefore, not tender or torn and not suitable for being used as a wrapper- these protect the dolmathes from scorching).
- Repeat each grape leaf in same manner until all are used, packing them in tight- one next to the other- seam side down.
- Add 1 1/2- 2 cups water, dash salt, 3/4 cup olive oil and the juice of 1 lemon (enough liquid to just cover the dolmathes).
- Cover with a heavy plate to keep dolmathes immersed in liquid, and simmer for 45 minutes, or until rice is cooked.
- Serve cold or at room temperature as a'meze'.
- Nice served with a squeeze of lemon and/or a dollop of greek yogurt on top.
- For Vegan option omit the yogurt.
Nutrition Facts : Calories 721.9, Fat 52.2, SaturatedFat 7, Sodium 2168.8, Carbohydrate 59.3, Fiber 2.9, Sugar 8.3, Protein 8.9
STUFFED GRAPE LEAVES (WITH MEAT)
This is from the old McCalls Cooking School collection. I haven't tried the egg and lemon sauce, but the grape leaves themselves are absolutely delicious.
Provided by Chilicat
Categories Lamb/Sheep
Time 2h15m
Yield 49 pieces
Number Of Ingredients 19
Steps:
- In 1/3 cup hot oil in 12-inch skillet, saute onion and green onion, stirring until golden - 5 minutes. Add lamb; cook, stirring until lamb is no longer pink - 10 minutes. Add rice, nuts, dill salt, pepper and 3/4 cup water. Simmer, covered, 10 minutes, until water is absorbed.
- Remove from heat. Turn into bowl to cool 30 minutes before stuffing grape leaves. Meanwhile, separate grape leaves. Rinse well in cold water to wash away any brine. Dry well on paper towels. Use imperfect leaves for layering evenly in the bottom of the skillet.
- Lay leaves, shiny side down, on flat surface.Put 1 tablespoon lamb mixture in center of each leaf; fold sides over filling; roll up, starting from narrow end. Do not roll too tightly; rice needs room to expand. Fill skillet with closely fitted layers of stuffed leaves.
- Pour lemon juice, 2 tablespoons olive oil and 1 cup cold water over them. Put heavy plat, upside down, on top to prevent leaves from unrolling. Bring to boiling; simmer, covered, until liquid is absorbed - 30 minutes. Cool in skillet, if serving cold as an appetizer.
- With slotted utensil, lift out of liquid onto serving plate.
- If serving warm with egg-and-lemon sauce: In small saucepan over direct heat, melt 2 tablespoons butter. Remove from heat; stir in 3 tablespoons flour and 1/2 teaspoon salt; mix until smooth.
- Stir in 1 can chicken broth and 3 tablespoons lemon juice. Cook over low heat, stirring, until boiling. In small bowl, beat 4 egg yolks slightly; beat in small amount of hot mixture. Slowly return to pan, stirring until thick. Remove from heat. Makes 2 cups.
DOLMADES - AUTHENTIC GREEK STUFFED GRAPE LEAVES W/ MEAT (SOUTHER
A good friend of mine is from Greece and his mom told him that it would be too difficult for me to make good dolmades. I wanted to prove them wrong. I researched different recipes and combined them to come up with this very yummy, very authentic, surprise for him. If you prefer dolmadakia with tzatziki instead of plain yogurt, just add peeled and chopped cucumber and garlic, olive oil and salt - all to taste. Kali orexi!
Provided by LJ in San Francisco
Categories White Rice
Time 3h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Unroll grape leaves and place in a pot of boiling water. Reduce heat to medium and let boil for 10 minutes. Remove from heat, pour out hot water, and cover leaves with cold water. Let soak while preparing stuffing.
- Knead the rest of the ingredientes together. Spoon filling inside a leaf and roll like a burrito, sealing completely.
- In large pot, add olive oil to cover bottom or butter. Arrange rolled dolmades on top. Do this all at once, not as you roll them. Pour chicken broth over dolmades, cover, and simmer for 2 hours.
- Serve with Greek yogurt and lemon wedges.
STUFFED GRAPE LEAVES LEBANESE
This makes a great Lebanese appetizer served with yogurt and pita. Snip the stems of the grape leaves if they are tough. Cover the leaves with a heavy plate that just fits inside the pot and weigh it down with some thing heavy (the leaves should not be free to move around, otherwise they become unwrapped). Look here http://www.recipezaar.com/bb/viewtopic.zsp?t=250725 for step x step photos on how to make.
Provided by Rita1652
Categories Pork
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 250.6, Fat 12.9, SaturatedFat 4.9, Cholesterol 33.1, Sodium 1333.9, Carbohydrate 24.7, Fiber 1.6, Sugar 1.5, Protein 11.5
WARAQ AL DAWALI (STUFFED GRAPE LEAVES)
Juicy and delicious grape leaves stuffed with seasoned meat and rice. The filling can be used for other kinds of stuffed items like grape leaves, peppers, zucchini, etc.
Provided by Shu Shu
Categories Rice
Time 2h30m
Yield 100 pieces, 10 serving(s)
Number Of Ingredients 16
Steps:
- drain and rinse grape leaves well until water runs clear.
- remove the stems.
- add 1/2 the oil to a large pot with a well fitting lid and spread around the bottom.
- mix minced onion, remaining oil, meat, rice, molasses, allspice, 2 tsp garlic, salt, black pepper, and half of tomato paste in a large bowl.
- Mix water, lemon juice, remaining tomato paste, and tablespoon of garlic in seperate bowl.
- lay one layer of onion rings and tomato slices in pot.
- lay one grape leaf vein side up with the top of the leaf pointing away from you, place about 2 tsp of filling at the bottom of the leaf (make it kind of like an oval). Turn the leaf up one turn away from you (rolling the leaf around the filling). Fold the sides in, and roll the leaf up to the top. Place the leaf seam side down in the pot.
- Continue rolling remainging leaves and packing them tightly in the pot.
- When you have made one layer, sprinkle the layer with some of the sauce.
- Place a layer of onion rings and tomato slices, then another layer of grape leaves, with sauce on the top. Continue until all the leaves have been filled.
- Make sure you have enough liquid to cover the leaves in the pot (you may need to add just a little more water).
- Put a heavy heat proof plate on the top of the leaves, cover pot, and bring to simmer for 50-60 minutes.
Nutrition Facts : Calories 352, Fat 17.8, SaturatedFat 5.1, Cholesterol 46.3, Sodium 3134.3, Carbohydrate 31.6, Fiber 1.1, Sugar 1.9, Protein 18.8
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