Preserved Grape Leaves Recipes

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GREEK DOLMADES RECIPE (STUFFED VINE/ GRAPE LEAVES DOLMATHES)



Greek Dolmades recipe (Stuffed Vine/ Grape Leaves Dolmathes) image

Little bites of heaven! This Greek dolmades recipe (stuffed vine/ grape leaves with rice) is the ultimate vegetarian appetizer! Dolmathes or dolmadakia are made from tender vine leaves wrapped into little rolls and stuffed with rice and fresh herbs.

Provided by Eli K. Giannopoulos

Categories     Appetizer

Time 1h20m

Yield 60

Number Of Ingredients 9

60 vine leaves, drained and rinsed
250g rice (1 cup)
1 cup olive oil
2 onions, finely chopped
2 cups warm water
juice of 2 lemons
2 tbsps dill, chopped
1/2 a cup parsley, chopped
salt and pepper

Steps:

  • To make this traditional Greek dolmades recipe (stuffed vine/ grape leaves), start by preparing the vine leaves. For this dolmades recipe, you can either use vine leaves sold in jars or fresh (if you are lucky enough to find them). If you use the ones in jar, rinse the vine leaves, remove the stems and leave them in a colander to drain. If using fresh vine leaves, wash them thoroughly, remove the stems and blanch them in boiling hot water. Remove the leaves with a slotted spoon and place them in a colander to cool down completely.
  • Prepare the filling for the stuffed vine/ grape leaves (dolmades). Place the rice in a colander and rinse with running water. Heat a large saucepan over medium heat, add 1/3 of the olive oil and the chopped onions. Sauté the onions, until translucent (but not coloured). Add the rice and sauté for 1 more minute. Pour in 2 cups of warm water and half lemon juice and simmer for about 7 minutes, until the rice absorbs all the water and is parboiled. Season with salt and pepper, stir in the herbs, remove from the stove and set aside to cool down for a while. This will be the filling for the dolmades.
  • Layer the bottom of a large pot with some vine leaves (use the ones that are little bit torn) and start rolling the dolmadakia. (This is probably the most difficult part of the traditional dolmades recipe). Place one vine leaf (shiny side down) on a flat surface and add 1 tsp of the filling at the bottom end (stem). Be careful not to overfill the dolmades, as the rice will expand during cooking. Fold the lower section of the leaf over the filling towards the center; bring the two sides in towards the center and roll them up tightly. Place the stuffed vine leaves (fold side down) on the bottom of the pot and top in snugly layers. Be careful not to leave any gaps between the dolmades to prevent them from cracking open when cooking.
  • Drizzle the stuffed vine leaves (dolmathes) with the rest of the olive oil and lemon juice and season with salt and pepper. Place an inverted plate on top to hold them down when cooking and pour in enough water just to cover them. Place the lid on and simmer the dolmades for about 30-40 minutes, until the water has been absorbed and the dolmades remain only with the oil.
  • Remove the pot from the heat, remove the lid and plate and let the dolmades cool for at least 30 minutes.
  • Serve this delicious Greek appetizer cold or at room temperature with a squeeze of a lemon. Give this traditional dolmades recipe a try and enjoy your own fresh homemade stuffed grape leaves (dolmades)!

Nutrition Facts : ServingSize 1 dolma, Calories 42kcal, Sugar 0.4g, Sodium 39.9mg, Fat 3.8g, SaturatedFat 0.5g, UnsaturatedFat 3.1g, TransFat 0g, Carbohydrate 2.2g, Fiber 0.4g, Protein 0.3g, Cholesterol 0mg

PRESERVED GRAPE LEAVES



Preserved Grape Leaves image

Make and share this Preserved Grape Leaves recipe from Food.com.

Provided by ksilvan

Categories     Very Low Carbs

Time 45m

Yield 1 pint, 6 serving(s)

Number Of Ingredients 5

30 grape leaves (young and large)
1 quart water
2 teaspoons salt
1 1/2 cups water
6 tablespoons lemon juice (do not use Meyer Lemons, they are not acidic enough)

Steps:

  • Place leaves vein side up on a cutting board. Trim the stem from the leaf. I found kitchen shears to be the best tool for this job.
  • Bring 1 quart water and salt to a boil. Blanch the leaves for 30 seconds. Remove leaves from pot with tongs or a slotted spoon taking care not to rip them. Allow to cool in a bowl.
  • Bring 1 1/2 cup water and lemon juice to a boil. Stack leaves in piles of 5 and roll up from side to side. Place rolls upright in a sterile wide-mouth pint mason jar. Fold over tops to allow 1/2 headspace. Pour hot water/lemon juice mixture over the leaves leaving a 1/2 inch head space. Wipe rim of jar with a clean towel. Top with a lid and screw down lid. Process for 15 minutes in a boiling water bath or keep in the refrigerator.

PRESERVED GRAPE LEAVES



Preserved Grape Leaves image

Preserving grape leaves to stuff with any mixture you desire using your own fresh young grape leaves.The grape leaves should be picked in the spring and remove the tough stem.

Provided by Rita1652

Categories     Lemon

Time 35m

Yield 2 pints

Number Of Ingredients 5

1 quart young spring grape leaves, about stem end removed
2 teaspoons kosher salt, in
1 quart water
1 cup fresh lemon juice or 2 1/2 teaspoons citric acid
1 quart water

Steps:

  • Bring salted water to a boil.
  • Add washed grape leaves and blanch for 30 seconds.
  • Drain.
  • Stack them on each other into 2 piles then form into loose rolls and stand each roll up in 2 pint canning jars.
  • Add lemon juice or citric acid to the second quart of water and bring to a boil.
  • Fill jars within 1/2 inch of top with the hot mixture.
  • Seal.
  • Process in a boiling water bath for 15 minutes.

Nutrition Facts : Calories 26.8, Fat 0.3, SaturatedFat 0.1, Sodium 1773.8, Carbohydrate 8.4, Fiber 0.4, Sugar 3.1, Protein 0.4

GRAPE LEAVES



Grape Leaves image

Provided by Food Network

Categories     appetizer

Time 2h20m

Yield 12 to 15 servings

Number Of Ingredients 14

2 pounds ground beef
2 pounds ground pork
2 cups white rice
1 cup chopped fresh dill
1 cup chopped white onion
1 cup chopped spring onion
2 tablespoons garlic powder
2 tablespoons salt
2 tablespoons ground pepper
Tomato puree
Butter
Olive oil
1 jar preserved grape leaves in brine
Lemon juice

Steps:

  • Mix the ground beef and ground pork. Add the rice, dill, both onions, garlic powder, salt and pepper, and then mix.
  • Make a puree by first melting some butter in a saucepan over medium heat. Then add enough olive oil and tomato puree until the sauce is orange-red in color. Stir over medium heat but do not boil. Add enough of the puree to the meat so that it is moist but not soupy. Let cool, about 20 minutes.
  • Cover the bottom of a large saucepan with a layer of grape leaves. De-stem the remaining leaves and place vein-side up on your work surface. Place about 3 ounces of meat filling on each leaf and roll them up. Once you have rolled all your grape leaves, stack them in a circular pattern in the pan. Add a little lemon juice, some olive oil and enough water to just cover the top of your last stack. Cover and let simmer for about an hour.

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  • Get another large pot of water ready -- this is what you will can the grape leaves in. Remember you will need something to keep the bottom of the pint jars up off the bottom of the pot. I use a vegetable steamer, but a bunch of canning lids (the rings, not the gaskets) works well as a platform, too. Get a large bowl of ice water ready.
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