Lebanesegrapeleaves Recipes

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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

GRAPE LEAVES ALEPPO



Grape Leaves Aleppo image

The best way to prepare delicious grape leaves, or yeb'r't in Arabic, as handed down by my grandmother from Aleppo, Syria as brought to the US in 1912.

Provided by Robert Shagawat

Categories     Appetizers and Snacks     Meat and Poultry

Time 2h

Yield 32

Number Of Ingredients 9

1 cup uncooked white rice
2 pounds ground lamb
2 (16 ounce) jars grape leaves, drained and rinsed
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon ground allspice
6 cloves garlic, sliced
1 cup lemon juice
2 kalamata olives

Steps:

  • Soak rice in cold water, and drain. In a large bowl, mix together the ground lamb, rice, allspice, salt and pepper until well blended. Place about 1 tablespoon of the meat mixture onto the center of each leaf. Fold the leaf over once, turn in the edges on each side, and then roll the leaf closed.
  • Stack the leaf-rolls in a large pot, covering each layer with slices of garlic. Add just enough water to cover the rolls, then pour in the lemon juice. Add the olives to the pot for flavoring, if desired. Place a plate on top of the rolls to keep them under water.
  • Bring to a boil, then reduce heat, cover and simmer for 1 hour and 15 minutes. Taste the rice for doneness. Grape leaves taste even better after sitting for several hours. Serve and enjoy.

Nutrition Facts : Calories 101 calories, Carbohydrate 9.2 g, Cholesterol 19 mg, Fat 4.5 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 1.7 g, Sodium 902.3 mg, Sugar 0.2 g

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.

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!

LEBANESE GRAPE LEAVES



Lebanese Grape Leaves image

My grandmothers recipe for "grape leaves". My daughters are usually in charge of cutting the leaves. If they help roll, we can really get the job done quickly.

Provided by CathyV.com

Categories     White Rice

Time 2h16m

Yield 225 grape leaves

Number Of Ingredients 9

2 (16 ounce) jars grape leaves
2 1/4 lbs ground lamb
2 1/4 cups long grain white rice
1 tablespoon salt
1 teaspoon pepper
1/2 teaspoon cinnamon
12 cloves garlic
1 tablespoon mint
3 lemons

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.

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