Meat Stuffed Grape Leaves With Yogurt Sauce Adapted From Nancy Harmon Jenkins The Mediterranean Diet Cookbook Recipes

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STUFFED GRAPE LEAVES (WITH MEAT)



Stuffed Grape Leaves (With Meat) image

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

1/3 cup olive oil
1/2 cup onion, finely chopped
1/2 cup green onion, chopped
1 lb lean ground lamb or 1 lb ground beef
1/2 cup raw rice
2 tablespoons pine nuts or 2 tablespoons chopped almonds
1 teaspoon dried dill weed
1/2 teaspoon salt
1/8 teaspoon pepper
water
1 (16 ounce) jar grape leaves, drained
3 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons butter
3 tablespoons flour
1 1/4 teaspoons salt
1 (10 3/4 ounce) can chicken broth
3 tablespoons lemon juice
4 egg yolks

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.

GREEK STUFFED GRAPE LEAVES WITH MEAT AND RICE (DOLMADES)



Greek Stuffed Grape Leaves with Meat and Rice (Dolmades) image

A classic Greek recipe, Stuffed Grape Leaves with Meat and Rice (Dolmades) are a delicious appetizer. Ground turkey, spearmint, dill, and onion, rolled in a grape leaf and covered in a delicious Avgolemono sauce.

Provided by Vayia's Kitchen

Categories     Appetizer

Time 1h15m

Number Of Ingredients 13

1 Jar Grape Leaves (rinsed and drained)
1 lb. ground turkey (or meatloaf mix, ground beef, or ground veal)
1 1/2 cups rice (uncooked)
1 sweet yellow onion (grated)
2 tablespoons fresh mint (finely chopped)
2 tablespoons fresh dill (finely chopped)
2 tsp. salt
1 tsp. pepper
1 tbsp. olive oil
1/2 lemon
1 quart chicken broth
2 lemons (juiced)
2 eggs (scrambled)

Steps:

  • Thoroughly rinse and drain the grape leaves and set aside.
  • Prepare a dutch oven by placing several grape leaves on the bottom to form a layer.
  • In a large bowl, combine all the ingredients in a bowl, except for the lemon and chicken broth.
  • Starting with a grape leave, place a tablespoon of mixture at the top of a leaf. Fold over, fold in sides, and roll!
  • Place seam-side down in the pot. Continue in a single layer all the way around the pot, and then build a second layer, until all of the grape leaves are used up.
  • Squeeze the juice of the half lemon over the dolmades.
  • Pour the chicken broth over the dolmades until they're covered.
  • If there is any filling left over, add to the pan.
  • Cover the dolmades with a small flat plate to keep them submerged.
  • Place a lid on the pot, and bring to a boil. Then lower to simmer and cook for about 50-55 minutes until the dolmades are tender and the rice and meat is cooked through.
  • Make the Avgolemono Sauce by beating the two eggs until frothy. Add the lemon juice and beat some more until combined. Add juice from the pot of dolmades to egg/lemon mixture and beat until combined. Then, add the mixture to the pan. Gently shake the pan to distribute the mixture.
  • Serve with a Greek Salad and crusty bread for a simple meal, or as a tasty appetizer.

STUFFED GRAPE LEAVES (WITH MEAT) RECIPE - (4.4/5)



Stuffed Grape Leaves (with meat) Recipe - (4.4/5) image

Provided by sherryl61

Number Of Ingredients 14

1 jar of large grape leaves in brine (about 60-75 leaves) or about 180 small leaves
8 cups of water
2 pounds of lean ground beef (I also use 1 pound beef and 1 pound ground lamb)
1 cup of uncooked short-grain rice
2 medium-large onions, finely chopped
5 tablespoons of olive oil
1 bunch of fresh dill, chopped (I have also used 1-2 tablespoons dried dill if fresh not available)
1 tablespoon of fresh mint, chopped (I have also used 1 tablespoon dried mint as well if fresh not available.)
1-2 tablespoons ground cumin
1 tablespoon ground turmeric
juice of 3 lemons or 3/4 cup lemon juice
1/4 teaspoon of pepper
1 teaspoon of sea salt
4 cups of beef broth or water

Steps:

  • Remove grape leaves from brine. Rinse, then soak in cold water to remove some of the saltiness of the brine. Soak the rice for 10 minutes in hot water and drain. (Alternatively, sauté the rice with the onion. I prefer to do this.) Sauté the onions in 1 tablespoon of olive oil until translucent, not browned. In a bowl, combine the onions, ground beef, rice, remaining olive oil, dill, mint,cumin,turmeric, lemon juice, and pepper. Mix well by hand. Gently separate one leaf and place it shiny side down on a work surface. Trim larger stems off with sharp knife. Place a pinch (up to a teaspoon) of the filling on the leaf at the point where the stem joined the leaf. Fold up the bottom of the leaf over the filling, then each side inward in parallel folds, and roll up the leaf. Roll should be firm, not tight, as the filling will expand during cooking. Repeat until all the filling has been used. I use a dolmade roller to make this much easier and quicker. Because the leaves on the bottom can burn while the filling cooks, put a plate or wooden skewers in the bottom of a heavy-bottomed pot (see tip below). The plate should fit as closely as possible to the sides. If there are unused leaves, or leaves that were torn and not used during the filling process, put them on the plate or on top of the skewers. Place the stuffed leaves on top, packing them closely together (not squashed), seam side down, so they don't unroll during cooking. Layer them until all are in the pot (2-3 layers is best, but no more than 4 layers). Place several unused leaves over the top. Take another plate and place it upside down on top of the stuffed leaves, with something to weight it down (a second plate works well). Add 2 cups of beef stock or water to the pot and cover. Bring the beef stock or water to a gentle boil, reduce heat to low and simmer for approximately 50-70 minutes. (Note: if using water, add additional 3/4 cup lemon juice to the water for flavor. I much prefer beef stock). Check to see if done. If the rice has cooked, they are done. If not, continue cooking for another 10 minutes and check again. Cooking time depends both on the type of pot used and the particular stovetop element. (I have also done these in the crock pot on high for a couple of hours). If preferred, use a pressure cooker. No plates needed, but do use the skewers in the bottom. Pack the stuffed grape leaves into the pressure cooker, add the 2 cups of water, close and cook for 15-20 minutes at the first pressure mark. Serving: Individual servings of stuffed grape leaves are 4-5 pieces on small plates as an appetizer, however they can also be used as a side or main dish. Serve them warm or at room temperature with avgolemono (egg and lemon sauce), lemon wedges, tzatziki, or unflavored yogurt on the side. If I have time, I make tzatziki; otherwise Fage makes a good one. Storage: These will keep well in the refrigerator for about 5 days. Return to room temperature before serving. Drizzle olive oil on top and cover to store. They can also be frozen. If you do freeze, reheat in the microwave or by steaming and serve warm. Don't just thaw and eat. Tips: 1.If you don't have a plate that fits or skewers, line the bottom of the pan with unused or torn leaves. 2.Leftover filling can be used to make stuffed vegetables like tomatoes, peppers, zucchini, and eggplant. 3.To make as a main course, use larger grape leaves and increase the amount of filling in each leaf to 1 tablespoon.

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

DOLMADES - AUTHENTIC GREEK STUFFED GRAPE LEAVES W/ MEAT (SOUTHER



Dolmades - Authentic Greek Stuffed Grape Leaves W/ Meat (Souther image

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

1 (16 ounce) jar grape leaves (I like Orlando brand)
olive oil or 4 tablespoons butter
lemon
Greek yogurt (Fago brand if available)
4 cups chicken broth
2 lbs ground beef
1 -2 large onion, chopped
1 cup white rice
2 eggs
1 cup dried mint
2 tablespoons butter, softened
3/4 bunch fresh parsley, chopped
dill, according
3 -4 tablespoons lemon juice
salt, according
pepper, according

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.

DOLMATHAKIA ME KIMA: STUFFED GRAPE LEAVES WITH MEAT AND RICE



Dolmathakia me Kima: Stuffed Grape Leaves With Meat and Rice image

There are many variations of recipes for dolmathakia me kima (small dolmades). This favorite stuffed grape leaf has dill, mint, ground beef, and rice.

Provided by Nancy Gaifyllia

Categories     Appetizer     Side Dish

Time 2h8m

Number Of Ingredients 16

For the Grape Leaves:
8 cups water
1/2 lemon, juiced
1 teaspoon sea salt
1 (16-ounce) jar grape leaves in brine (about 70 leaves)
For the Filling:
1 cup short-grain rice, uncooked
2 medium-large onions, finely chopped
5 tablespoons olive oil, divided
2 pounds lean ground beef , or lamb, or a mixture of both
1 bunch fresh dill, chopped
1 tablespoon mint leaves, chopped
2 1/2 lemons, juiced, divided
1 teaspoon sea salt, or more to taste
1/4 teaspoon freshly ground black pepper
2 cups water

Steps:

  • Gather the ingredients.
  • Bring 8 cups of water to a boil in a large pot, and add the juice of 1/2 lemon and the salt. Carefully unroll the leaves (do not separate them). Turn off the heat and place the leaves in the hot water for 3 minutes.
  • Remove the leaves and place them in a bowl and cover with cold water. When cooled, drain in a colander. It is not unusual for many of the outer leaves in the jar to be damaged or to tear while using. Set these aside to use later in the recipe.
  • To prepare the filling, start by soaking the rice for 10 minutes in hot water and drain. (Alternatively, sauté the rice with the onion.)
  • Sauté the onions in 1 tablespoon of olive oil until translucent, not browned.
  • In a bowl, combine the onion, ground beef, rice, remaining olive oil, dill, mint, juice of 1 lemon, salt, and pepper. Mix well by hand.
  • To fill and roll the leaves, gently separate one leaf and place it shiny-side down on a work surface. Place a heaping teaspoon (or more depending on the size of the leaf) of the filling on the leaf at the point where the stem joins the leaf.
  • Fold up the bottom of the leaf over the filling, then each side inward in parallel folds, and roll up the leaf. The roll should be firm, not tight, as the filling will expand during cooking. Repeat until all the filling has been used.
  • Because the leaves on the bottom can burn while the filling cooks, put a plate or wooden souvlaki skewers in the bottom of a heavy-bottomed pot (see tip below). The plate should fit snugly in the pot.
  • If there are unused leaves or leaves that were torn and not used during the filling process, put them on the plate or on top of the skewers. Place the dolmathakia on top, packing them closely together (not squashed), seam side down, so they don't unroll during cooking. Layer them until all are in the pot (two to three layers are best, but no more than four layers). Place several unused leaves over the top.
  • Take another plate and place it upside down on top of the dolmathakia, using something to weigh it down (a second plate works well). Add the 2 cups of water to the pot and cover. Bring the water to a gentle boil, add the remaining juice from the 1 1/2 lemons, reduce heat to low, and simmer for approximately 50 to 70 minutes. Check to see if done-if the rice has cooked, they are done. If not, continue cooking for another 10 minutes and check again. Cooking time depends both on the type of pot used and the particular stovetop heating element.
  • If preferred, you can use a pressure cooker. No plates are needed but do use the skewers in the bottom. Pack the dolmathakia into the pressure cooker, add the 2 cups of water, close and cook for 15 to 20 minutes at the first pressure mark.

Nutrition Facts : Calories 225 kcal, Carbohydrate 10 g, Cholesterol 54 mg, Fiber 4 g, Protein 19 g, SaturatedFat 4 g, Sodium 1205 mg, Sugar 1 g, Fat 12 g, ServingSize 10-12 Pieces (10-12 Servings), UnsaturatedFat 0 g

MEAT-STUFFED GRAPE LEAVES WITH YOGURT SAUCE



Meat-Stuffed Grape Leaves with Yogurt Sauce image

not set

Provided by BigOven Cooks

Categories     Main Dish

Time 30m

Yield 1

Number Of Ingredients 14

1 c Long-grain rice
Yogurt Sauce (see next)
1/2 c onion Finely-minced
1 tb mint Minced
1/4 c Lemon juice
1 tb Parsley minced
1/4 c Extra-Virgin Olive Oil
Salt and freshly-ground pepper
1/4 ts Ground allspice
1 tb dill Minced
1/2 lb Lean ground lamb
1 jar grape leaves (36
1 c Italian plum tomato Chopped
2 c Beef stock

Steps:

  • In a large saucepan of boiling water scald 36 grape leaves in batches. Use a slotted spoon to remove leaves, then plunge them into a bowl of ice-water. When cool enough to handle, cut off stems. Pat leaves dry and place shiny-side down on paper towels while you prepare filling. In a skillet, heat onion and oil over medium heat, stirring, until tender. Spoon onion and oil into a small bowl. In same skillet cook lamb, breaking apart clumps with a fork, until lamb is no longer pink. Pour lamb into a sieve to drain fat. In skillet combine lamb, onion and rice. Stir to coat rice with juices. Add tomatoes and 1/4 cup of the stock and cook 10 minutes, or until rice has absorbed liquids. Stir in allspice, herbs and season to taste with salt and pepper. Cover and let sit 10 minutes. In center of grape leaf place 1 teaspoon of lamb mixture and fold sides over; roll up into a tight cylinder. Repeat with remaining leaves. In bottom of a large casserole, arrange 2 layers of stuffed leaves and sprinkle with lemon juice. Pour remaining broth over stuffed leaves to cover. (Add more water if necessary.) Top with a weighted heat-proof plate to submerge stuffed leaves. Bring casserole to a simmer over medium heat, reduce heat to low, cover and simmer 35 minutes, or until rice is tender. Serve stuffed grape leaves hot with a spoonful of Yogurt sauce. Yield: 6 servings Yogurt Sauce: In a cheesecloth-lined sieve set over a bowl let 1 1/2 cups yogurt drain overnight, refrigerated. Chop 2 garlic cloves with salt to taste until it forms a paste. In a small bowl, combine yogurt and garlic paste, stirring well to mix. Yield: About 1 cup Recipe by: TASTE SHOW #TS4604

Nutrition Facts : Calories 5932 calories, Fat 458.65399858825 g, Carbohydrate 222.922668758423 g, Cholesterol 745.025467725 mg, Fiber 6.6526812547475 g, Protein 225.532740812371 g, SaturatedFat 136.19747588175 g, ServingSize 1 1 Serving (3717g), Sodium 4587.66693367598 mg, Sugar 216.269987503675 g, TransFat 28.43144682275 g

DOLMADES KASIOTIKI (MEAT-STUFFED GRAPE LEAVES)



Dolmades Kasiotiki (Meat-Stuffed Grape Leaves) image

Though many versions of dolmades are vegetarian, these have a heartier filling of ground beef and rice. If you have leftover filling, use it to stuff bell peppers or tomatoes.

Provided by Maria Loi

Categories     Appetizers

Yield 8 to 10 as an appetizer

Number Of Ingredients 11

1 lb. ground beef, preferably 85 percent lean
3/4 cup uncooked rice, preferably Carolina
1 medium yellow onion, finely chopped
1 small tomato, seeded and finely chopped
5 Tbs. extra-virgin olive oil
2 Tbs. tomato paste
Kosher salt and freshly ground black pepper
16 oz. jarred grape leaves
2 Tbs. fresh lemon juice
Flaky sea salt, for garnish
Lemon wedges, for serving

Steps:

  • In a large bowl, combine the beef, rice, onion, tomato, 3 Tbs. of the oil, the tomato paste, 2-1/2 tsp. kosher salt, and 1/2 tsp. pepper. Refrigerate, covered, until ready to use.
  • Add 6 cups of water to a medium Dutch oven or other heavy-duty pot. Bring the water to a boil over high heat, then reduce the heat to low. Gently unfold and loosen the grape-leaf bunches (don't worry if you can't unfold each bunch completely), add to the water, and simmer until they soften, 10 to 12 minutes.
  • Drain the grape leaves, and carefully run under cold water to cool. Transfer the damp leaves to a plate, then cover lightly with a damp kitchen towel to keep moist, reserving any torn leaves. Working with one leaf at a time, slice away any remaining hard stem.
  • Put a grape leaf on a work surface smooth side down. Depending on the size of the leaf, the amount of filling can vary from 1 tsp. to 1 Tbs. Put the filling at the stem end of the grape leaf, and roll up from the stem to enclose; it should be plump but not overstuffed. Fold the two sides of the leaf over the filling, and continue rolling from the stem end. Transfer to a baking sheet seam side down, and repeat until you have used all the filling and/or whole grape leaves.
  • Line the bottom of a large Dutch oven or other heavy-duty pot with a circle of parchment. Arrange a bed of the reserved torn leaves to cover the parchment (don't worry if you don't have enough leaves). Put the dolmades on top of the torn leaves in a circle, placing them as close together as possible and stacking them in two layers, if necessary.
  • Gently pour 1 cup of hot water, the remaining 2 Tbs. oil, and the lemon juice over the dolmades. Cover with another circle of parchment, then cover with a heavy plate to prevent the dolmades from floating while cooking.
  • Cover the pot with the lid ajar, and cook over low heat until the rice is cooked through, 45 to 50 minutes.
  • Gently remove the dolmades from the pot, and drain on paper towels. Transfer to a platter, and sprinkle with flaky sea salt. Serve warm or at room temperature with the lemon wedges.

Nutrition Facts : ServingSize 8 to 10 as an appetizer, Calories 220 kcal, Fat 90 kcal, SaturatedFat 2.5 g, TransFat 11 g, Carbohydrate 21 g, Sugar 1 g, Fiber 5 g, Protein 12 g, Cholesterol 25 mg, Sodium 1630 mg, UnsaturatedFat 7 g

MEAT-STUFFED GRAPE LEAVES WITH YOGURT SAUCE (ADAPTED FROM NANCY HARMON JENKINS THE MEDITERRANEAN DIET COOKBOOK)



Meat-Stuffed Grape Leaves with Yogurt Sauce (Adapted from Nancy Harmon Jenkins the Mediterranean Diet Cookbook) image

Provided by Food Network

Time 9h30m

Yield 6 servings.

Number Of Ingredients 14

1 jar grape leaves (36 leaves)
1/2 cup finely-minced onion
1/4 cup extra-virgin olive oil
1/2 pound lean ground lamb
1 cup long-grain rice
1 cup chopped Italian plum tomatoes
2 cups beef stock
1/4 teaspoon ground allspice
1 tablespoon minced dill
1 tablespoon minced mint
1 tablespoon minced parsley
Salt and freshly-ground black pepper
1/4 cup lemon juice
Yogurt Sauce (see next recipe)

Steps:

  • In a large saucepan of boiling water scald 36 grape leaves in batches. Use a slotted spoon to remove leaves, then plunge them into a bowl of ice-water. When cool enough to handle, cut off stems. Pat leaves dry and place shiny-side down on paper towels while you prepare filling.
  • In a skillet, heat onion and oil over medium heat, stirring, until tender. Spoon onion and oil into a small bowl. In same skillet cook lamb, breaking apart clumps with a fork, until lamb is no longer pink. Pour lamb into a sieve to drain fat. In skillet combine lamb, onion and rice. Stir to coat rice with juices. Add tomatoes and 1/4 cup of the stock and cook 10 minutes, or until rice has absorbed liquids. Stir in allspice, herbs and season to taste with salt and pepper. Cover and let sit 10 minutes.
  • In center of grape leaf place 1 teaspoon of lamb mixture and fold sides over; roll up into a tight cylinder. Repeat with remaining leaves. In bottom of a large casserole, arrange 2 layers of stuffed leaves and sprinkle with lemon juice. Pour remaining broth over stuffed leaves to cover. (Add more water if necessary.) Top with a weighted heat-proof plate to submerge stuffed leaves. Bring casserole to a simmer over medium heat, reduce heat to low, cover and simmer 35 minutes, or until rice is tender. Serve stuffed grape leaves hot with a spoonful of Yogurt sauce.
  • Yogurt Sauce: In a cheesecloth-lined sieve set over a bowl let 1 1/2 cups yogurt drain overnight, refrigerated. Chop 2 garlic cloves with salt to taste until it forms a paste. In a small bowl, combine yogurt and garlic paste, stirring well to mix. Yield: About 1 cup.;

MEAT & RICE STUFFED GRAPE LEAVES



Meat & Rice Stuffed Grape Leaves image

Provided by Olivia's Cuisine

Time 1h40m

Number Of Ingredients 13

50 to 60 grape leaves (fresh or jarred)
6 cups chicken (or vegetable) broth
1.5 lbs ground beef
1 cup white basmati rice
1 onion, finely chopped
1 large onion, cut into large rings
4 cloves of garlic, minced
1/3 cup chopped parsley
1/4 cup olive oil, divided
1/2 tsp all spice
1/2 tsp cumin
a pinch of nutmeg
salt and pepper to taste

Steps:

  • In a skillet, heat 2Tbsp of the olive oil over medium high heat and sauté the chopped onion and garlic until translucent, about 2 minutes. Add the spices and let them sweat for a couple more minutes.
  • In a large bowl, combine the meat, the rice, the onion mixture and the parsley. Mix everything together with your hands until everything is incorporated. Reserve.
  • Drain and rinse the grape leaves.
  • Take the stems of every grape leaf and blanch them in boiling water for 10 minutes. Drain and reserve.
  • To roll the grape leaves, place a leaf with the vein side up on your work surface. Add one tablespoon of the filling mixture to the center of the leaf. Fold the edges in and up and roll the grape leaf until it looks like a cigar, tucking the edges under the roll. Proceed with the other leaves until you've run out of filling or leaves. (See blog post for step-by-step pictures!)
  • Line a heavy bottomed pot with (unrolled) grape leaves. On top of that, add the onion rings.
  • Proceed to arrange the stuffed grape leaves in rows, alternating the direction of each layer of rows.
  • Fill the pot with the chicken broth (enough to cover the rolls) and the remaining olive oil.
  • Place a plate on the top to prevent the rolls from floating.
  • Cover the pot and bring to a boil.
  • When it boils, lower the heat to low and cook for 40 minutes, until meat is cooked and rice is tender.
  • Remove the rolls from the broth and serve warm or at room temperature.

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Total Time 55 mins


CORN DOG MUFFINS – RECIPES NETWORK
2018-03-22 Meat-Stuffed Grape Leaves with Yogurt Sauce (Adapted from Nancy Harmon Jenkins the Mediterranean Diet Cookbook) (0 / 5) Crispy Tempura Battered Shrimp (0 / 5) Fish Fillet with Clam Sauce (0 / 5) Weekly Special. Turkey Pot …
From recipenet.org
Servings 36


GREEK STUFFED GRAPE LEAVES IN TOMATO SAUCE: DOLMADAKIA ME ...
2020-07-08 Place the stuffed grape leaves seam side down into a 9 by 13-inch baking pan. Make the tomato Sauce: Combine all of the ingredients (except for the oregano) in a blender and puree until smooth. Add oregano and mix together. Taste and adjust seasoning. Pour the sauce over the grape leaves. Cover the pan with foil and bake for 20 minutes.
From dimitrasdishes.com
4.8/5 (5)
Servings 6
Cuisine Greek
Category Main Course


STUFFED GRAPE LEAVES - JO COOKS
2019-10-27 Make the sauce: In a large bowl combine, tomato passata, lemon juice, salt, pepper, and white wine then mix well. Preheat oven: To 350 degrees. Pour the sauce over the rolls and cover dish with aluminum foil. Bake: Transfer the pan to …
From jocooks.com
4.9/5 (14)
Calories 101 per serving
Category Dinner, Main Course


38 STUFFED GRAPE LEAVES IDEAS | STUFFED GRAPE LEAVES ...
Aug 8, 2017 - Explore Deb Thomas's board "Stuffed Grape Leaves", followed by 569 people on Pinterest. See more ideas about stuffed grape leaves, grape leaves, grape leaves recipe.
From pinterest.com


LAMB & RICE STUFFED GRAPE LEAVES - FOOD WISHES VIDEO RECIPES
2015-05-04 There’s no getting around the fact that these lamb and rice stuffed grape leaves, aka “dolmas,” take some time and effort to put together, but at least they’ll all be gone in just a few minutes. What I’m trying to say is, maybe make a double batch. If you order these at your favorite Mediterranean restaurant, you’ve probably enjoyed the more common meatless version, but I …
From foodwishes.blogspot.com


STUFFED GRAPE LEAVES (DOLMADES) - SAVEUR
2010-07-18 Cover grape leaves with a small plate to keep submerged; bring to a boil. Reduce heat to medium-low; simmer until rice filling is tender, 15–20 minutes. Serve …
From saveur.com


EASY STUFFED GRAPE LEAVES RECIPE - THE SPRUCE EATS
2022-01-19 Mix well with hands. Place a grape leaf stem-side down. Place about 1 to 2 tablespoons of mixture in the middle. Fold in the sides and roll upward. Think of rolling a burrito, only smaller. When you have rolled the last leaf, place a heavy plate on top of the stuffed grape leaves in your pan. We use a ceramic plate.
From thespruceeats.com


MEAT-STUFFED GRAPE LEAVES WITH YOGURT SAUCE (ADAPTED FROM ...
Get Meat-Stuffed Grape Leaves with Yogurt Sauce (Adapted from Nancy Harmon Jenkins the Mediterranean Diet Cookbook) Recipe from Food Network Visit original page with recipe Bookmark this recipe to cookbook online
From crecipe.com


MEAT STUFFED GRAPE LEAVES WITH YOGURT SAUCE (ADAPTED FROM ...
Meat stuffed grape leaves with yogurt sauce (adapted from nancy ... recipe Learn how to cook great Meat stuffed grape leaves with yogurt sauce (adapted from nancy ... . Crecipe.com deliver fine selection of quality Meat stuffed grape leaves with yogurt sauce (adapted from nancy ... recipes equipped with ratings, reviews and mixing tips.
From crecipe.com


STUFFED GRAPE LEAVES AND GRECIAN LEMON SAUCE RECIPES
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.
From tfrecipes.com


MEAT STUFFED GRAPE LEAVES WITH YOGURT SAUCE ADAPTED FROM ...
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 ...
From tfrecipes.com


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