Stuffed Grape Leaves With Merguez Sausage Recipes

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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

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.

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.

MILLET BOWL WITH STUFFED GRAPE LEAVES AND YOGURT-HUMMUS SAUCE



Millet Bowl with Stuffed Grape Leaves and Yogurt-Hummus Sauce image

Of all the gluten-free foods out there, millet is at the top of our list for its versatility - it can be porridge, popped or fluffy (as it is in this Greek-inspired bowl recipe). To save prep time later, cook batches of millet, cool and store in freezer bags for up to 1 month. If you like, sub leftover chicken for the sausage, or keep the bowl vegetarian.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 4 grain bowls (about 1 cup of millet each)

Number Of Ingredients 16

1 cup millet, rinsed
Kosher salt
2 tablespoons plus 1 teaspoon olive oil
1 pound merguez or fresh chorizo sausage, casings removed
1/3 cup Greek yogurt
1/3 cup hummus
Juice of 1/2 lemon, plus remaining half, quartered
A few dashes of hot sauce
1 medium ripe tomato, finely chopped
1/2 small green bell pepper, seeded and finely chopped
1/2 cup fresh parsley leaves, finely chopped
1/2 cup sliced pickled beets
4 stuffed grape leaves, sliced into coins
1 Kirby cucumber, sliced into thin rounds
1/2 cup crispy french-fried onions
1 tablespoon za'atar

Steps:

  • Make the millet: Bring 2 1/4 cups water to a boil in a medium saucepan over medium-high heat. Add the millet and 1 teaspoon salt. Stir, cover and reduce heat to medium-low. Cook the millet until it's tender and all the water has been absorbed, about 20 minutes. Remove the pan from the heat, and let sit, covered, for 15 minutes. Add 2 tablespoons of the oil, and fluff the millet with a fork. Serve warm or at room temperature. (The millet can be made and refrigerated, covered, up to 2 days ahead. Microwave just enough to take the chill off, about 2 minutes, stirring about halfway through.)
  • Cook the sausage: While the millet cooks, heat the remaining 1 teaspoon oil in a medium nonstick skillet over medium-high heat. Add the sausage, and cook, stirring frequently and breaking up into smaller, bite-size pieces, until the sausage is browned and cooked through, about 5 minutes.
  • Make the yogurt-hummus sauce: Whisk together the yogurt, hummus, lemon juice, 1 tablespoon water, hot sauce and 1/4 teaspoon salt in a small bowl.
  • Assemble the tomato-pepper salad: Stir together the tomatoes, peppers, parsley and a pinch of salt in another small bowl.
  • Build the bowls: Divide the millet evenly among 4 bowls. Make neat piles and/or rows of the sausage, tomato-pepper salad, pickled beets, grape-leaf coins, cucumbers, sauce. Sprinkle with some french-fried onions and za'atar and serve with a lemon wedge.

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

STUFFED GRAPE LEAVES WITH MERGUEZ SAUSAGE



Stuffed Grape Leaves with Merguez Sausage image

Categories     Onion     Pork     Rice     Cocktail Party     Wedding     Currant     Sausage     Pine Nut     Engagement Party     Party     Dill     Gourmet

Yield Makes 150 hors d'oeuvres

Number Of Ingredients 13

3 1/2 (1-pound) jars brine-packed Greek or California grape leaves
3 large lemons
4 cups water
1 teaspoon salt
2 cups long-grain rice
1 1/2 pound merguez or hot Italian sausage
3 cups finely chopped red onion
10 tablespoons olive oil
1 cup pine nuts, toasted
1/2 cup chopped fresh dill
1/2 cup chopped fresh flat-leaf parsley
1 cup dried currants
4 (14 1/2-ounce) cans chicken broth

Steps:

  • Prepare leaves:
  • Unfurl stacks of grape leaves into a large bowl of water (leaves should remain stacked) and gently agitate without separating leaves. Blanch stacks in batches in a large saucepan of boiling water 3 minutes. Transfer stacks to a colander and refresh under cold running water.
  • Make filling:
  • Finely grate zest from lemons and squeeze 1/2 cup juice.
  • Bring water with salt to a boil in a large saucepan and stir in rice. Cook rice, covered, over moderately low heat until water is absorbed, 17 to 20 minutes, and transfer rice to a large bowl.
  • Remove sausage from casings and cook in a large nonstick skillet over moderate heat, stirring to break up lumps, until no longer pink. Cool to room temperature and crumble into 1/4-inch pieces.
  • Cook onion with 3 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring, until soft but not browned and stir into rice with zest, 1/4 cup lemon juice, sausage, nuts, dill, parsley, currants, and salt and pepper to taste.
  • Fill and roll grape leaves:
  • Arrange 1 grape leaf, smooth side down, on a kitchen towel. Trim stem flush with leaf (if leaf is extra large, trim to about 5 1/2 inches wide), saving any trimmings. Spoon 1 tablespoon filling onto leaf near stem end and tightly roll up filling in leaf, folding in sides and squeezing roll to pack filling. (Roll should be about 3 1/2 inches long.) Make more rolls using remaining filling in same manner.
  • Cook grape leaves:
  • Heat broth just to a simmer and keep warm, covered. Line bottom of a large heavy pot with leaf trimmings and any remaining whole leaves and arrange rolls, seam sides down, close together in layers over leaves, seasoning each layer with salt. Drizzle with 4 tablespoons oil and remaining 1/4 cup lemon juice and cover with an inverted heatproof plate slightly smaller than pan, pressing down gently.
  • Add just enough broth to reach rim of plate and bring to a boil. Cook rolls at a bare simmer, covered with plate and lid, 50 minutes (stuffed leaves should be tender, but filling should not be mushy). Remove from heat and transfer rolls with tongs to large trays to cool, brushing with remaining 3 tablespoons oil. Cover with plastic wrap and chill until cool.

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