YAPRAKES FINOS (SEPHARDIC STUFFED GRAPE LEAVES)
This stuffed grape leaves recipe includes a filling made with onion, rice, pine nuts, tomato, parsley, and currants. Serve with olive oil-lemon juice sauce.
Provided by Gil Marks
Categories Pareve
Time 2h15m
Yield About 40 large or 60 small rolls
Number Of Ingredients 18
Steps:
- Stuffing: Peel, seed, and chop tomatoes. Set aside.Heat the oil in a large saucepan over medium heat. Add the onions and sauté until soft and translucent, 5 to 10 minutes. If desired, add the pine nuts and sauté until golden. Add the rice and sauté until well coated, 3 to 5 minutes. Stir in the water, tomatoes, parsley, salt, sugar, pepper, and, if desired, currants. Bring to a boil, cover, reduce the heat to low, and simmer until the liquid is absorbed, about 20 minutes. Let cool.If using preserved leaves: unroll, rinse under cold water, then soak in cold water to cover for 15 minutes. If using fresh grape leaves: blanch in boiling lightly salted water for about 5 minutes. Drain and pat dry. Carefully cut off the stems. Place the leaves on a flat surface, shiny side down and vein side up.On large leaves place about 1 Tablespoon stuffing and on smaller leaves a heaping teaspoon near the stem end. Carefully fold the leaf from the stem end to cover the filling. Fold the sides over, then roll up the leaf to make a neat package.Cover the bottom of a baking dish or heavy pot with any extra leaves. Arrange the rolls, seam side down, in layers in the prepared dish.To Make the Sauce: Combine the water, lemon juice, oil, garlic, sugar, and salt and pour over the stuffed grape leaves to cover. Weigh down the rolls with a heavy plate. Cover the pot, bring to a boil, reduce the heat to low, and simmer until tender, about 1 hour. Let cool.
STUFFED GRAPE LEAVES
Try this delicious traditional turkish food recipe Stuffed Grape Leaves
Provided by madekraft
Categories Appetizer Main Course Side Dish
Time 3h
Number Of Ingredients 17
Steps:
- Leave your grape leaves in cold water for couple of hours otherwise it will be too salty.
- Leave your rice in warm water (almost hot) for 20 minutes then strain.
- Take your 250 gr. ground beef, 1 cup of washed rice, 2 grated tomatoes, 3 finely chopped onions, 1/2 cup finely chopped parsley, 1/2 tbsp. pepper paste, 1/2 tbsp. tomato paste, 1/4 cup vegetable oil some salt and some black pepper in a large bowl. Knead it with your hands until all the ingredients combine very well. Your mixture is ready : )
- Grab your dutch oven, cover the bottom with grape leaves.
- Take on of your grape leaves, put 1 tbsp. of your mixture at the bottom of it, fold the edges and roll. You can see a detailled introduction on our below video. Align the rolls to your dutch oven one by one without leaving any space. If you leave spaces it will bloat and fall apart while cooking.
- Take your dutch oven to a medium heat. Melt 1 tbsp. beef bouillon in 2 cups of water and add it to your stuffed grape leaves. Cover the lid and cook about 35-45 minutes.
- While cooking the stuffed grape leaves, prepare your sauce. Heat your 2 tbsp. vegetable oil in a pan. Add 1 tbsp. tomato paste and 1 tbsp. dried mints, saute about 1-2 minutes. Take it off from the heat, add 1 cup of water and 1 fresh lemon juice, stir until dissolved.
- Take your stuffed grape leaves off from the heat after they are cooked. Hover your sauce over your stuffed grape leaves, cover the lid and rest it for about 1 hour.
YAPRAKIA (STUFFED GRAPE LEAVES)
Steps:
- In a bowl mix the ground beef, uncooked rice, onion, 3/4 cup chicken broth, juice of 1 lemon, dill, salt and pepper.
- To blanchthe leaves place them in boiling water for a few seconds then put them in a colander to drain.
- Lay 1 leaf vein side up, place 1 tsp of mixture close to the stem. Next fold the sides in and roll upwards.(If the mixture begins to dry just add more chicken stock)
- Optional: Line the bottom of a stock pot with a few leaves.
- Start to place the rolled grape leaves tightly together in a circular pattern at the bottom of the stockpot. Continue until all of the leaves have been filled and placed in the pot.
- Add in 2 cups of chicken broth and the juice from ½ of a lemon. Then place the squeezed lemon in the pot as well.
- Cover with extra leaves and drizzle with olive oil.
- Cover the pot with a lid and bring to a boil
- Once boiling immediately reduce to a simmer and cook for 45 minutes, or until most of the liquid has been absorbed and the rice is soft.
- Before serving add a squeeze of lemon juice on top of cooked yaprakia.
Nutrition Facts : Calories 18 kcal, Carbohydrate 3 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 3 mg, Sodium 29 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
LEBANESE STUFFED GRAPE LEAVES
Provided by Food Network
Categories side-dish
Time 2h45m
Yield 6 to 8 servings
Number Of Ingredients 13
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:
- 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.
YAPRACH (STUFFED GRAPE LEAVES)
This recipe was given to me by my upstairs neighbor. My daughter enjoyed it so much my neighbor always used to make extra just to give to her. Now that we have the receipe my daughter makes it herself.
Provided by Mirj2338
Categories Lunch/Snacks
Time 2h30m
Yield 48 pieces, 24 serving(s)
Number Of Ingredients 9
Steps:
- Mix all the ingredients except for the grape leaves together in a large bowl.
- Rinse the grape leaves well in hot water and leave them in a bowl of hot water while you work with each one individually.
- Place one leaf on your working surface, smooth side down.
- Take one teaspoon of rice filling (measure according to the size of the leaf) and place it in a finger shape in the middle of the leaf.
- Roll the outer edges towards but not quite reaching the middle.
- Roll from the bottom towards the top into a cigar shape and place in a large pot.
- Continue until all the leaves and filling has been used up, placed the filled leaves in the pot in a circular fashion, one level on top of another.
- Add water until slightly covering the leaf layers.
- Add a few drops of oil, a pinch of pepper and citric acid and 1/2 tablespoon of tomato paste to the water.
- Boil covered until all the water has been absorbed.
- Remove from heat.
- Place a kitchen towel between the pot and cover, cover well and return to a small flame.
- Cook for an additional 1/2 hour.
- Serve hot or cold.
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.
DOLMAS (STUFFED GRAPE LEAVES)
The spices may seem like a strange combination, but this is a wonderful, delicate traditional Turkish dish with a twist. Serve chilled, as is traditional, or warm, as desired. Squeeze fresh lemon juice over dolmas before serving.
Provided by WhirledPeas
Categories Side Dish Rice Side Dish Recipes
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oil in a medium saucepan over medium heat. Saute onions until tender. Stir in rice and hot water to cover. Cover and simmer until rice is half cooked, about 10 minutes.
- Remove from heat and stir in tomato paste, currants, pine nuts, cinnamon, mint leaves, dill weed, allspice and cumin. Let mixture cool.
- Prepare a large pot by placing an inverted plate on the bottom; this protects the dolmas from direct heat when steaming.
- Rinse grape leaves in warm water; drain and cut off any stems. Place about 1 teaspoon of the cooled rice mixture in the center of a leaf. Fold in the sides and then roll into a cigar shape. Place in prepared pot. Repeat with remaining ingredients.
- Pour in just enough warm water to reach the bottom of the first layer of dolmas. Cover and simmer over low heat for 30 to 45 minutes, or until rice is totally cooked. Check the water level often and add more as necessary.
Nutrition Facts : Calories 207.4 calories, Carbohydrate 39.1 g, Fat 3.8 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 0.6 g, Sodium 846.7 mg, Sugar 3.9 g
SWEET AND SOUR STUFFED GRAPE LEAVES
A vinegar syrup, mixing sweet and sour, flavors the rice in this recipe from Maryam Maddahi, an Iranian Jew living in Southern California. The dish, which she learned long ago from her mother in Tehran, is also packed with tart lemon flavors and sweetness from dried fruit, like raisins, barberries, apricots, prunes. It made its way to The Times in 2010, after being playing a part in the Maddahis' Sabbath table, alongside appetizers packed with herbs.
Provided by Joan Nathan
Categories side dish
Time 2h
Yield About 40 stuffed grape leaves
Number Of Ingredients 12
Steps:
- In a small saucepan, combine vinegar and sugar. Bring to a boil, then lower heat, and simmer until a thin syrup forms, about 10 minutes. Let cool in pan.
- In a medium saucepan, bring 6 cups of water to a boil. Add 1 1/2 cups of the rice, and salt. Boil until rice is al dente, about 10 minutes. Drain and let rice cool.
- In a medium skillet over medium-low heat, heat oil and add onions. Sauté until golden, about 10 minutes. Add raisins and barberries and sauté a minute or two. Add rice, sour salt, lemon powder or lemon juice, and 2 to 3 tablespoons vinegar syrup (enough for a balance of sweet and sour). Save remaining syrup.
- Pour 1/2 cup water into a heavy 5-quart pot and scatter in remaining 3 tablespoons rice, to prevent leaves from sticking to pot. On a work surface, place a grape leaf dull side up, and place 1 tablespoon of rice mixture close to the stem. Fold over both sides of leaf and roll up to close. Place seam side down in pot, continuing until there is a single tightly packed layer. Scatter half the apricots and prunes on top. Make a second layer and scatter remaining fruit on top.
- Add 1/4 cup water to reserved syrup and pour over stuffed grape leaves. Place small heat-proof plate on leaves as weight. Cover pot tightly, bring to a boil, then reduce heat to low. Simmer until leaves are tender, about 1 hour. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 109, UnsaturatedFat 1 gram, Carbohydrate 23 grams, Fat 2 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 62 milligrams, Sugar 13 grams, TransFat 0 grams
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
More about "yaprach stuffed grape leaves food"
SULTAN STUFFED GRAPE LEAVES 14 OZ : AMAZON.CA: GROCERY
YIFRACH- KURDISH STUFFED ONIONS - JAMIE GELLER
From jamiegeller.com
YAPRACH (STUFFED GRAPE LEAVES) - MASTERCOOK
From mastercook.com
YALANCHI (VEGETARIAN STUFFED GRAPE LEAVES) - PINTEREST
From pinterest.com
DOLMADES OR YAPRAKIA? STUFFED GRAPE LEAVES RECIPE
From cosmosphilly.com
STUFFED GRAPE LEAVES WITH MEAT AND RICE RECIPE - THE …
From thespruceeats.com
HOW TO EAT STUFFED GRAPE LEAVES - QUORA
From quora.com
MIDDLE EASTERN STUFFED GRAPE LEAVES (YAPRAK DOLMAS) - JEWISH …
From jewishfoodexperience.com
MEAT & RICE STUFFED GRAPE LEAVES - OLIVIA'S CUISINE
From oliviascuisine.com
YEBREH STUFFED GRAPE LEAVES: THE ISRAEL FOREVER FOUNDATION
From israelforever.org
STUFFED GRAPE LEAVES | CANADIAN LIVING
From canadianliving.com
YAPRAK - STUFFED GRAPE LEAVES RECIPE - FOOD REFERENCE SEAFOOD …
From foodreference.com
LEBANESE STUFFED GRAPE LEAVES - SIMPLY LEBANESE
From simplyleb.com
BEST STUFFED GRAPE LEAVES (DOLMAS) - THE MEDITERRANEAN …
From themediterraneandish.com
YALANCHI (VEGETARIAN STUFFED GRAPE LEAVES) - MISSION FOOD …
From mission-food.com
TURKISH ROLLED GRAPE LEAVES WITH MEAT - QUICK AND TASTY FOOD
From quickandtastyfood.com
STUFFED GRAPE LEAVES (DOLMATHAKIA) RECIPE - THE SPRUCE …
From thespruceeats.com
VEGETARIAN STUFFED GRAPE LEAVES - FEELGOODFOODIE
From feelgoodfoodie.net
YAPRACH - STUFFED GRAPE LEAVES | CHEF NADAV – PERSONAL СHEF
From chefnadav.com
LEBANESE STUFFED GRAPE LEAVES BY ZAATAR AND ZAYTOUN - LEBANESE …
From zaatarandzaytoun.com
SYRIAN STUFFED VINE LEAVES - WHERE IS MY SPOON
From whereismyspoon.co
TURKISH STUFFED GRAPE LEAVES DOLMA (YAPRAK SARMA) - GIVE RECIPE
From giverecipe.com
WHAT IS SEPHARDIC FOOD? - JEWISHBOSTON
From jewishboston.com
LEBANESE MEAT STUFFED GRAPE LEAVES - THE LEMON BOWL®
From thelemonbowl.com
STUFFED ROLLED GRAPE LEAVES (WARAT AREESH) - COSETTE'S KITCHEN
From cosetteskitchen.com
GOAT-CHEESE-STUFFED GRAPE LEAVES RECIPE - FOOD & WINE
From foodandwine.com
LEBANESE STUFFED GRAPE LEAVES - FEELGOODFOODIE
From feelgoodfoodie.net
ZEYTINYAğLI YAPRAK SARMASI (VEGETARIAN STUFFED GRAPE LEAVES)
From foodandwine.com
10 BEST KURDISH RECIPES | YUMMLY
From yummly.com
STUFFED GRAPE LEAVES | RICARDO
From ricardocuisine.com
STUFFED GRAPE LEAVES - TURKISH FOODIE
From turkishfoodie.com
STUFFED GRAPE LEAVES - THE GLOBAL JEWISH KITCHEN
From theglobaljewishkitchen.com
STUFFED GRAPE LEAVES WITH "HOW-TO" VIDEO. ALSO KNOWN AS …
From thisamericanbite.com
HOW TO STUFF GRAPE LEAVES - DINNERS AND DREAMS
From dinnersanddreams.net
YAPRAKES (STUFFED GRAPE LEAVES) RECIPE | CDKITCHEN.COM
From cdkitchen.com
MOM'S STUFFED GRAPE LEAVES RECIPE WITH MEAT AND RICE
From littleferrarokitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love