Pastrami Grilled In Grape Leaves Recipes

GRILLED FETA WRAPPED IN GRAPE LEAVES

Steps:

• Whisk the olive oil, lemon zest, garlic, za'atar and Aleppo pepper in a shallow bowl or small baking dish. Add the feta and spoon the oil over the top. Set aside to marinate 1 hour.
• While the cheese marinates, place the grape leaves in a bowl of room-temperature water and let soak.
• Line a small baking sheet with paper towels. Drain the grape leaves and lay in a single layer on the towels; pat very dry. On a clean surface, overlap the grape leaves slightly to form a square. Place the block of feta in the center (reserve the flavored oil), then fold the grape leaves to cover the cheese like a present.
• Preheat a grill to medium high and prepare for indirect grilling: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half the burners. Toast the pita over direct heat, 1 to 2 minutes per side. Brush the outside of the wrapped feta with some of the reserved oil and place on the cooler side of the grill (indirect heat). Cook until the grape leaves are crisp and slightly charred, 4 to 5 minutes. Flip and move to direct heat; grill until lightly charred on the second side and the cheese is warmed through, about 3 more minutes. Transfer to a board or platter and serve with the pita, olives, walnuts and/or apricots, plus any remaining flavored oil.

UZBEKISTANI QUAIL GRILLED IN GRAPE LEAVES

Steps:

• 1. Rinse the grape leaves under cold running water, then let soak in a bowl of cold water to cover for 1 hour, changing the water several times.2. Preheat a charcoal grill to medium-high.3. Remove and discard the fat just inside the body cavities of the quail, rinse the quail inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Leave the quail whole. Place a little spice paste in the cavity of each bird rub the remaining spice paste on the skin.4. Drain the grape leaves and blot dry. Wrap each quail in 5 grape leaves and tie securely with kitchen string.5. Nestle the wrapped quail in the ashes. Roast until the birds are cooked, 15 to 20 minutes, turning the quail from time to time with tongs. To test for doneness, insert the tip of a metal skewer or sharp knife into the thickest part of a thigh. It should come out very hot to the touch.6. Serve the quail in the leaves, but since they've been in the ashes, the leaves will be inedible, so should be removed before the quail are eaten.Serves 4

PASTRAMI GRILLED IN GRAPE LEAVES

Steps:

• 1. Cover the grape leaves with cold water in a medium-size bowl and let soak for 15 minutes, changing the water two or three times.2. Drain the grape leaves and blot dry with paper towels. Spread out 8 of the leaves on a work surface. Place a few slices of pastrami in the center of each. Top each portion of pastrami with a slice of cheese, a slice of tomato, a slice of onion, and finally a slice of lemon. Bring the edges of the grape leaf up around the filling. Place a second grape leaf on top and bring the edges down so the filling is entirely covered.3. Transfer the bundles to a baking sheet or platter, cover loosely with plastic wrap, and refrigerate while you preheat the grill to high. 4. When ready to cook, oil the grill grate, Arrange the bundles on the hot grate and grill, turning with a spatula, until the grape leaves brown and the filling is heated through, 4 to 8 minutes in all.5. Serve immediately, and eat by unwrapping the grape leaves (they are not eaten) and eating the filling with a fork.