STUFFED VINE LEAVES
Georgina Savvides' traditional Greek recipe requires a little effort but makes a tasty authentic meal. Stuff vine leaves with a spiced beef filling.
Provided by Good Food team
Categories Lunch, Snack, Starter
Time 2h20m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/ gas 4. Wash the vine leaves thoroughly, then put in a large saucepan, cover with water and bring to the boil. Boil for 15 mins, then drain.
- Put the oil in a medium, non-stick frying pan over a medium heat. Add the onions and cook for 6-7 mins until translucent. Increase the heat and add the beef, frying for about 5 mins or until browned. Add the stock, tomatoes, purée and rice. Stir together, then add the cinnamon, mint, lemon juice and 1 1/2 tsp freshly ground pepper. Check the seasoning, stir to combine, then remove from the heat.
- To stuff the vine leaves, lay a leaf on a chopping board, shiny-side down. Cut off and discard any stems. At the point where the stem was, add 1 heaped tsp of the mixture. Fold the bottom of the leaf up and over the filling, then fold the sides inwards and the top down, and continue to roll up. Repeat with the remaining filling and leaves.
- Line the base of a deep, ovenproof dish with any remaining vine leaves, then tightly pack the stuffed leaves into the dish. Pour over 140ml water and cover with foil. Cook for 1 hr, until the rice is cooked. You can also freeze the filled vine leaves. Cook these from frozen for 90 mins until piping hot and the rice is thoroughly cooked.
Nutrition Facts : Calories 218 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 0.1 milligram of sodium
ISRAELI STUFFED VINE LEAVES
Similar to Greek Dolmas, but more interestingly filled with fruits and ground beef along with the rice. This recipe comes from Daniel Rogov, a restaurant and wine critic as well as a culinary contributor to newspapers in Europe and the United States.
Provided by threeovens
Categories Rice
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- To prepare the grape leaves: If using fresh, soak for 5 to 6 minutes in hot water. If using canned, soak for 5 to 6 HOURS in cold water. For either, gently squeeze dry with clean kitchen towels.
- Soak the prunes in water for 3 hours; remove and coarsely chop.
- Coarsely chop the cherries and raisins.
- Combine all the ingredients except the vine leaves, lemon slices, and oil.
- Use the mixture to stuff the leaves that you will roll up into 2 inch rolls while tucking in the edges.
- Cover the bottom of a shallow pan with half the lemon slices; arrange the rolled vine leaves on top.
- Top that with the remaining lemon slices; pour in the olive oil and 2 cups water.
- Cook over medium heat for 1 hour.
- To serve hot: Remove leaves with a slotted spoon and serve on a lemon slice (from the bottom layer).
- To serve cold: Discard all the lemon slices and chill the leaves well.
Nutrition Facts : Calories 351.3, Fat 25.3, SaturatedFat 5, Cholesterol 25.7, Sodium 2331.4, Carbohydrate 23.3, Fiber 1.2, Sugar 4.9, Protein 11.3
DOLMADES RECIPE
This has to be one of my very favorite meals in the world, dolmades is of course the Greek name most people know.
Provided by Chef Tariq
Categories Main Course
Time 2h30m
Number Of Ingredients 12
Steps:
- Remove stems from grape leaves and any torn leaves. (Most leaves can be cut in half - smaller ones remain whole.)
- Mix herbs, spices, tomato, onion, lamb, olive oil, salt and pepper into rice. Mix well by hand until well combined.
- Grease the bottom of the pot and put foil in the bottom. Line the bottom of the pot with any discarded grape leaf pieces. Top with tomato slices.
- Lay out a single grape leaf. Place a small amount of filling in the centre. Fold over edges and the roll up grape leaf longways.
- Roll tightly so they don't come apart but not so tight that they tear.
- Place the rolled grape leaves tightly against each other in layers. Place a plate that is heatproof and slightly smaller than the pot on top of the grape leaves to keep in place during the boiling process.
- Mix the tomato puree into the broth until dissolved. Pour the broth mixture over the grape leaves keeping the plate in place. Bring to a boil.
- Turn down to a simmer and cook like you would rice. Once the water has evaporated below the top layer of grape leaves, remove the plate.
- Cooks for about an hour and a half until all the liquid has evaporated.
- Remove from the heat and allow to rest in the pot for ten minutes.
- Remove the lid and place the serving plate over the pot. Flip pot so grape leaves are transferred to the plate.
- Let the contents settle for a couple of minutes before removing the pot. Serve with yogurt.
Nutrition Facts : Calories 318 kcal, Carbohydrate 54 g, Protein 10 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 915 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
RICE-STUFFED VINE LEAVES
Vine leaves stuffed with rice, mushrooms, garlic, spring onions, ham, feta and oregano: a flavoursome addition to a packed lunch or as part of a picnic hamper. Or serve them with lemon wedges, salad leaves and crusty bread for a complete meal. This recipe is from an International Masters '1001 recipes for pan or wok' recipe card.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 40m
Yield 8 vine leaf parcels, 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook the rice in a large pan of boiling water according to the packet instructions, or until tender. Drain and transfer to a bowl.
- While the rice is cooking, peel and crush the garlic, trim and slice the spring onions and shred the ham.
- Heat half of the oil in a pan, preferably non-stick, (you will probably need more oil if you are not using a non-stick pan) and sauté the mushrooms and garlic for 3 minutes, or until they have softened; add the spring onions and ham and cook for another 2 minutes.
- Remove the pan from the heat, and toss the mixture with the cooked rice, season to taste, stir in the oregano, crumble in the cheese and mix until all the ingredients are well-combined.
- Lay the vine leaves on a work space and spoon a little of the rice mixture onto the centre of each leaf, then fold over the edges and roll up tightly.
- Heat the remaining oil in the cleaned pan, add the stuffed vine leaves and sauté over a gentle heat for 5 minutes, turning once.
- The vine leaves may be served hot or at room temperature.
- Note: Vine leaves are sold in gourmet delicatessens and in some supermarkets. If you are unable to get vine leaves, you can make this recipe using 8 green cabbage leaves. To prepare the cabbage leaves, add them to simmering water for 1 minute, or until wilted, and drain thoroughly.
Nutrition Facts : Calories 214.1, Fat 17.2, SaturatedFat 5.7, Cholesterol 35.2, Sodium 891.5, Carbohydrate 5.3, Fiber 0.9, Sugar 1.9, Protein 10.7
STUFFED VINE LEAVES
Provided by James Beard
Categories Lamb Nut Pork Rice Cocktail Party Lunch Currant Raisin Pine Nut Fall Simmer House & Garden Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Serves 4 as Luncheon dish, 6 as first course or accompaniment
Number Of Ingredients 11
Steps:
- Vine leaves in jars are available at many specialty shops. As they are packed in brine, be certain to wash them well before using. Remove the stem. If you use fresh vine leaves, soak them in olive oil to cover for 24 hours. Blanch for 2 minutes in boiling water.
- Combine the cooked rice, raw meat, nuts, raisins and salt and pepper. Bind with the egg. Form into tiny balls and place one on each vine leaf. Fold and roll so that the stuffing is firmly enveloped. (If you place the ball in the center, and fold in the side points and then roll, the envelope will stay intact.)
- Place the stuffed leaves in a skillet with olive oil, a little lemon juice and water to half cover. Cook gently for 15-20 minutes, turning carefully two or three times during the cooking. Remove to a rack covered with absorbent paper, or cool in the pan.
- Serve cold with a little of the cooking liquid and a dusting of thyme, or serve with yoghurt and a sprinkling of thyme and parsley.
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