Chilean Stuffed Grape Leaves Recipes

DOLMATHAKIA (STUFFED GRAPE LEAVES WITH RICE AND HERBS)

Steps:

• Gather the ingredients.
• Rinse the leaves well to remove brine.
• Place the leaves in boiling water and boil for 3 to 5 minutes to soften them and make them more pliable. Remove from water and set aside.
• In a large skillet, over medium-high heat, heat 1/2 cup olive oil. Sauté the onions until translucent, about 5 minutes.
• Stir in the rice, parsley, dill, pine nuts, mint, salt, and pepper. Taste test and adjust the seasoning as desired.
• Remove from heat and stir in the lemon juice. Allow the filling to cool about 10 minutes.​
• Line the bottom of a heavy saucepan with 2 or 3 grape leaves (use the broken or torn ones for this).
• Roll the dolmathakia by placing a leaf with the stem toward you on a flat surface. The underside of the leaf should be face up. (The veins of the leaf are raised on the underside.) Using the point of a sharp paring knife, cut out the stem of the leaf. Overlap the bottom two sections of the leaf toward the center.
• Place a tablespoon of filling in the bottom center of the leaf, just above the stem.
• Fold the bottom section up to cover the filling.
• Fold the sides in toward the center.
• Continue rolling the packet up toward the top point of the leaf.
• Place the rolls in layers, seam-side down, in the saucepan.
• Pour remaining 1/2 cup olive oil over the dolmathakia and enough water to cover them by about 1 inch.
• Place an inverted heatproof plate on top of the rolls to keep them submerged in the water.
• Cover the saucepan and bring to a boil. Lower the heat and simmer over low heat for 45 minutes to 1 hour or until the leaves are tender and the rice filling is cooked through.
• Serve and enjoy!

CHILEAN STUFFED GRAPE LEAVES

Steps:

• Drain grape leaves and rinse well under cold running water. Allow to soak in fresh water for at least 1 hour.
• Place olive oil in 1-quart souffle dish. Cook, uncovered, at 100 percent power in a high-power oven for 1 1/2 minutes. Stir in onion, garlic and cumin. Cook, uncovered, for 1 1/2 minutes.
• Stir in rice and 3/4 cup of the broth. Cover tightly with microwave plastic wrap. Cook for 10 minutes. Prick plastic to release steam.
• Remove from oven and uncover. Allow to cool slightly. Stir in beef, parsley, salt and pepper.
• Place one grape leaf outside down on work surface. Remove stem with a small knife. Place 1 rounded teaspoon of the rice mixture in the center of the leaf. Fold the sides to the center and roll up. Place, seam side down in an 11- by- 7 by 2 1/2-inch glass dish. Repeat with remaining rice mixture and leaves.
• Pour 1 1/2 cups of the broth over the grape leaves. Cook, covered, for 18 minutes. Prick plastic to release steam.
• Remove from oven and uncover. Allow to stand until cool. Pour over remaining 1 1/4 cups beef broth. Cover and refrigerate for at least 2 hours.

STUFFED GRAPES LEAVES

Steps:

• 1. If you use fresh grape leaves . boil them in water for 6 minutes , drain them and let them cool . if you use pickled leaves , wash them in tap water and drain them . in case of frozen leaves , put them in room temp to unfreeze and dry with paper towel .
• 2. Wash the rice in warm water and drain it , add the minced meat , salt,pepper and oil .
• 3. suff each leave by putting it on a flat surface , put a tea spoon ( or more if big leaf ) in the middle of the leave in the shape of column , then roll the leaf to form a finger shape.
• 4. arrange the stuffed leaves in a cooking pan cloes to each other in layers , put a porcelain plate over them (to keep them from opening up ), boil the water and pour it over in the pan , cook on medium temp for half an hour or until the rice is cooked .

MY OWN FAMOUS STUFFED GRAPE LEAVES

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.