Lebanese Stuffed Grape Leaves Recipe 395

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LEBANESE STUFFED GRAPE LEAVES RECIPE - (3.9/5)



Lebanese Stuffed Grape Leaves Recipe - (3.9/5) image

Provided by GratefulSea

Number Of Ingredients 15

3/4 cup uncooked rice (not instant)
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon allspice
3/4 teaspoon cinnamon
1/2 teaspoon ground cumin
1/4 cup minced parsley
2 tablespoons minced mint leaves
2 tablespoons melted butter
1 pound lean ground lamb, uncooked
24 grape leaves
1 cup chicken broth
1 (8-ounce) jar grape leaves yields about 48 good ones.
0.5 ounces mint leaves yields about 1/4 cup.
Doubling the recipe yields enough mix for 60-64 grape leaves.

Steps:

  • Put the rice in a colander and rinse three times with cold water. Combine the salt, pepper, allspice, and cinnamon, and sprinkle over the rice, stirring to mix well. Add the parsley and mint, and mix. Add the butter and uncooked lamb to the rice, and mix well. Place the grape leaves in a large bowl and cover with boiling water to soften. Let soak for at least 3 minutes. Remove and drain in colander. Cool, then trim off stems. (Note: save any torn leaves to use to patch others when rolling them up.) To stuff leaves, place a Tablespoon of the rice and lamb mixture on each leaf. Beginning with the stem end, roll the leaf up over the filling, then fold in each side halfway to the center, and then finish rolling from the bottom upward so you have a nice cigar-shaped package by the time you reach the top. Keep them snug, but do not roll too tightly, since the filling will expand while cooking. Cover the bottom of a dutch oven with a few of the torn grape leaves. Arrange the stuffed grape leaves in neat, tight rows, one layer on top of the other. Drizzle with olive oil. Pour 1 cup of chicken broth over the grape leaves and add enough water to almost cover. Insert a heavy dish on top of the grape leaves to hold them in place, so the bottom of the dish is pressing down on them. Bring the pot to a boil, reduce heat and simmer on low for about 1 hour, or until the grape leaves are tender. Serve warm with plain yoghurt.

STUFFED GRAPE LEAVES LEBANESE



Stuffed Grape Leaves Lebanese image

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

1 (16 ounce) jar grape leaves or 1 (16 ounce) jar young tender fresh grape leaves
1 cup uncooked long grain rice
3 tablespoons of fresh mint
1 cup water
1 lb ground lamb (or a mixture of both) or 1 lb ground beef (or a mixture of both)
2 tablespoons pine nuts, toasted
2 tablespoons dried currants
1/8 teaspoon cinnamon
1/4 allspice
1/2 teaspoon sugar
3 garlic cloves
2 -3 lemons

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

LEBANESE STUFFED GRAPE LEAVES



Lebanese Stuffed Grape Leaves image

Provided by Food Network

Categories     side-dish

Time 2h45m

Yield 6 to 8 servings

Number Of Ingredients 13

40 garlic cloves
1 pound ground beef
3/4 cup uncooked white rice
1 teaspoon garlic powder
2 teaspoons allspice
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground cinnamon
1 jar grape leaves, or about 50 fresh grape leaves
1/4 cup olive oil
1 pound pork or lamb chops
1 tomato, sliced
1/2 cup lemon juice

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!

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