Cold Stuffed Grape Leaves Recipes

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MY OWN FAMOUS STUFFED GRAPE LEAVES



My Own Famous Stuffed Grape Leaves image

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

2 cups uncooked long-grain white rice
1 large onion, chopped
½ cup chopped fresh dill
½ cup chopped fresh mint leaves
2 quarts chicken broth
¾ cup fresh lemon juice, divided
60 grape leaves, drained and rinsed
hot water as needed
1 cup olive oil

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

DOLMATHAKIA (STUFFED GRAPE LEAVES WITH RICE AND HERBS)



Dolmathakia (Stuffed Grape Leaves With Rice and Herbs) image

Tender grape leaves are used to wrap rice, pine nuts, and fresh herbs. A great vegetarian appetizer, these can be served cold or at room temperature.

Provided by Lynn Livanos Athan

Categories     Appetizer     Snack     Side Dish

Time 2h14m

Number Of Ingredients 11

50 to 60 fresh grape leaves (or 1 (16-ounce) jar brined grape leaves)
1 cup olive oil (divided)
6 large onions (minced)
1 1/2 cups long-grain rice (uncooked)
1 cup fresh parsley (chopped)
1/2 cup fresh dill (chopped)
1/2 cup pine nuts
2 tablespoons dried mint
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 lemons (juiced)

Steps:

  • Gather the ingredients.
  • Rinse the leaves well to remove brine.
  • Place the leaves in boiling water and boil for 3 to 5 minutes to soften them and make them more pliable. Remove from water and set aside.
  • In a large skillet, over medium-high heat, heat 1/2 cup olive oil. Sauté the onions until translucent, about 5 minutes.
  • Stir in the rice, parsley, dill, pine nuts, mint, salt, and pepper. Taste test and adjust the seasoning as desired.
  • Remove from heat and stir in the lemon juice. Allow the filling to cool about 10 minutes.​
  • Line the bottom of a heavy saucepan with 2 or 3 grape leaves (use the broken or torn ones for this).
  • Roll the dolmathakia by placing a leaf with the stem toward you on a flat surface. The underside of the leaf should be face up. (The veins of the leaf are raised on the underside.) Using the point of a sharp paring knife, cut out the stem of the leaf. Overlap the bottom two sections of the leaf toward the center.
  • Place a tablespoon of filling in the bottom center of the leaf, just above the stem.
  • Fold the bottom section up to cover the filling.
  • Fold the sides in toward the center.
  • Continue rolling the packet up toward the top point of the leaf.
  • Place the rolls in layers, seam-side down, in the saucepan.
  • Pour remaining 1/2 cup olive oil over the dolmathakia and enough water to cover them by about 1 inch.
  • Place an inverted heatproof plate on top of the rolls to keep them submerged in the water.
  • Cover the saucepan and bring to a boil. Lower the heat and simmer over low heat for 45 minutes to 1 hour or until the leaves are tender and the rice filling is cooked through.
  • Serve and enjoy!

Nutrition Facts : Calories 62 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 270 mg, Sugar 1 g, Fat 5 g, ServingSize About 50 Pieces (50 Servings), UnsaturatedFat 0 g

COLD STUFFED GRAPE LEAVES



Cold Stuffed Grape Leaves image

Make and share this Cold Stuffed Grape Leaves recipe from Food.com.

Provided by drhousespcatcher

Categories     Rice

Time 2h

Yield 40-50 Dolmas

Number Of Ingredients 15

40 -50 fresh grape leaves or 1 lb preserved grape leaves
3/4 cup long grain rice
2 -3 tomatoes, skinned and chopped
1 large onions or 5 tablespoons scallions, finely chopped
2 1/2 tablespoons parsley, finely chopped
2 1/2 tablespoons mint, dried and crushed
1/4 teaspoon ground cinnamon, see note
1/4 teaspoon ground allspice, see note
salt and black pepper
2 tomatoes, sliced (optional)
3 -4 garlic cloves (optional)
1/2 cup olive oil
1/4 teaspoon powdered saffron (optional)
1 teaspoon sugar
1 lemon, juice of

Steps:

  • Notes you may add more lemon juice, the cinnamon and the allspice must be a level teaspoon.
  • If using vine leaves in brine, first drain them then put them in a large bowl and pour boiling water over them. Make sure the water penetrates well between the layers and let the leaves soak for 20 minutes. Drain. Soak in fresh cold water then drain again and repeat the process once more. This will remove the excess salt.
  • Soak and stir the rice in boiling water, and then rinse it under cold tap. Drain thoroughly. In a bowl mix the rice with the tomatoes, onion, parsley, mint, cinnamon, allspice, and salt and pepper to taste.
  • Stuff the leaves with this mixture:.
  • Place 1 leaf vein side up. Place a heaping tablespoon of filling on the center near the stem edge. Fold the stem up over the filling, then fold both sides toward the middle and roll up like a small cigar. Squeeze lightly in the palm of your hand. This process will become easier after you have rolled a few. Fill the rest. Continue until the filling is used up.
  • Pack them tightly in a pan lined with tomato slices or leftover grape leaves and occasionally slip in a whole clove of garlic if you choose.
  • Mix the olive oil with 1/2 cup water and the saffron if used. Add the sugar and the lemon juice, pour the mix over the stuffed leaves. Put a small plate on top fot he leaves to prevent unwinding, cover the pan and simmer for at least 2 hours or until the rolls are cooked thoroughly. Add water occasionally, a cup at a time as the liquid in the pan becomes absorbed. Cool in the pan before turning out. Serve Cold.
  • Persian: Add 2 tbsp chopped dill and 2/4 cup seedless raisins or currants to the filling. You may also use hummus or chickpeas: Soak about 1/2 cup in water overnight. Crush in mortar and add to filling. Reduce rice by 1/3 cup. You may also add 1/3 cup pine nuts for variation.

Nutrition Facts : Calories 43, Fat 2.8, SaturatedFat 0.4, Sodium 1.2, Carbohydrate 4.2, Fiber 0.6, Sugar 0.7, Protein 0.5

MIDDLE EASTERN STUFFED GRAPE LEAVES-SORT OF



Middle Eastern Stuffed Grape Leaves-Sort Of image

These are not made in tomato sauce, but in chicken broth and lemon juice, and I think the flavor combination is really good. This is from the middle eastern cookbook by Tess Mallos. My husband is Palestinian, but this recipe came from the Cyprus section of the book. I'm not a big fan of grape leaf rolls as normally prepared in the Middle East with tomato sauce but these I can actually enjoy, especially with the sauce. I have modified it slightly but not much, and have tried to emphasize the places I have gone wrong with this recipe in the past to help you get it right the first time.

Provided by loverania

Categories     Vegetable

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 19

12 ounces preserved grape leaves or 60 fresh grape leaves
1 medium onion, finely chopped
2 tablespoons corn oil
1 1/2 lbs ground beef (if you live near an hallal butcher ask for Iraqi Kabob, it is a flavorful mixture of both) or 1 1/2 lbs lamb (if you live near an hallal butcher ask for Iraqi Kabob, it is a flavorful mixture of both)
1/2 cup rice
2 tablespoons finely chopped parsley
2 teaspoons finely chopped mint
1 1/2 teaspoons salt
black pepper
2 tablespoons lemon juice
1 tablespoon butter
2 cups chicken broth (and I even add a chicken cube for more flavor)
2 tablespoons butter
2 tablespoons flour
1 1/2 cups chicken broth
2 eggs
1 -2 tablespoon lemon juice
salt
white pepper (I never have this so I use black, you just get little flecks in you sauce, still yummy!)

Steps:

  • Rinse grape leaves in cold water and blanch in boiling water for three minutes in three or four lots. Remove to basin of cold water with slotted spoon then into colander to drain. (This is the hard part for me, as the leaves tend to want to come apart).
  • Gently fry onion in oil until soft. Lightly mix meat, rice, onion, oil, herbs, salt and pepper until will combined.
  • Place a grape leaf, shiny side down on a work surface. Snip of stem if necessary. Place about a tablespoon of mixture near stem end, fold end and sides over stuffing and roll up firmly. Stuffing will make about 4 dozen rolls (you will be an expert roller when you are finished!).
  • Line base of a heavy pan with six leaves(use the ones that fell apart during the blanching) pack the rolls on top in layers close together to keep them from falling apart during cooking (I have discovered the hard way this is VERY important). Sprinkle lemon juice over every layer.
  • Cover top of rolls with remaining grape leaves. Add butter, chicken stock and remaining lemon juice. Invert a heavy plate on top to keep rolls in shape during cooking (also VERY important).
  • Cover pan with lid and place over medium heat. Bring to a slow simmer, then simmer gently over LOW heat for 1 1/2 - 2 hours.
  • To make sauce: melt butter in a small sauce pan and stir in flour. Cook 2 minutes with out browning and stir in the stock stir constantly until sauce thickens and bubbles.
  • Beat eggs in a bowl until frothy and beat in one tablespoon of lemon juice. Pour hot sauce into eggs gradually, beating constantly (you really can do this with two hands) Return sauce to pan and stir over gentle heat for two minutes to cook the egg. Care must be taken as sauce could curdle. If this happens, sprinkle a little cold water into sauce and beat with egg whisk.
  • Drain cooked rolls (CAREFULLY) and arrange on a serving dish, garnish with parsley and lemon slices, serve egg and lemon sauce in a separate sauce boat.
  • You can also serve these cold without the sauce.

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  • If using jarred grape leaves as I am here, remove them from the jar and discard the brine. Rinse the grape leaves well and place them in a colander to drain. (Later in the process, you'll remove the stems before stuffing.) (See notes if using fresh grape leaves)
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