LAMB-STUFFED GRAPE LEAVES
Provided by Food Network
Categories main-dish
Time 2h15m
Yield 40 to 50 stuffed grape leaves
Number Of Ingredients 13
Steps:
- Wash and soak the rice in hot water for 30 minutes.
- Place the rice, lamb, beef, coriander, garlic, lemon salt, olive oil, allspice, cinnamon and 2 tablespoons salt in a mixing bowl. Mix thoroughly by hand.
- Place a grape leaf on a cutting board. Place a teaspoon of filling in the middle of the leaf. Fold over the sides and roll tightly from bottom to top. Repeat with the remaining leaves and filling.
- Place the tomatoes evenly in the bottom of a stockpot. Place the rolled leaves in the pot, pointing towards the center of pot. Place a small plate with a weight on top of the grape leaves to hold them in place. Add 1 cup water to the pot and heat over medium heat. Cook for 45 minutes.
- Serve the stuffed grape leaves with lemon wedges.
HOT STUFFED GRAPE LEAVES WITH LAMB
Provided by Food Network
Categories appetizer
Time 2h30m
Yield 40 to 50 stuffed grape leaves
Number Of Ingredients 15
Steps:
- Carefully separate the grape leaves, place in a large bowl and pour boiling water over them to cover. Let the leaves soak for 20 minutes, then drain and rinse to remove excess salt. Drain the leaves, snip off the stems (reserving stems), and lay the leaves on a towel to dry.
- In a saucepan, bring 2 cups of salted water to a boil, and stir in the rice. Cover, reduce the heat to low and cook rice until water is absorbed, about 17 to 20 minutes. Meanwhile, heat 2 tablespoons olive oil in a skillet, add the onion and saute until soft, about 3 to 5 minutes. Add the garlic and saute one more minute, until aromas are released. Add the lamb and cook until the meat is well browned, breaking it apart with a fork while cooking, about 15 minutes. Add the oregano, and salt and pepper to taste. Stir in the feta and remove from the heat. Stir in the rice, parsley and mint.
- Place one leaf on a flat surface, vein side up, shiny side down. Place a rounded teaspoon of filling in the center of the leaf, near the stem edge. Fold the stem end over the filling, then fold both sides toward the middle, and form into a roll. Squeeze lightly in the palm of your hand to secure the roll. Repeat process with remaining leaves and filling.
- Line the bottom of a 3quart heavy saucepan with reserved stems, trimmings and any leftover or torn grape leaves, and arrange bundles seam sides down, packing them close together in layers.
- Combine the remaining 1/4 cup olive oil with 3/4 cup water, the sugar, and lemon juice, and pour over the stuffed grape leaves. Place a small, heatproof plate on top of the stuffed leaves, cover the pan and simmer over low heat for about 45 minutes to 1 hour, or until leaves are tender and most of the liquid is absorbed. Serve warm, garnished with lemon slices and mint leaves.
DOLMAS (STUFFED GRAPE LEAVES)
Provided by Marian Burros
Categories dinner, project, appetizer
Time 1h
Yield About four dozen
Number Of Ingredients 11
Steps:
- In a large bowl, mix together the pork, beef, onion, parsley, coriander, mint, rice and black pepper.
- Separate the grape leaves and rinse in warm water. Cut off the stems.
- Arrange 10 leaves in a heavy-bottomed pot to keep the dolmas from burning.
- Place each of the remaining leaves, shiny side down, on the counter. Place about 1 tablespoon of filling in the center of each leaf and roll up. Fold the stem end over the filling. Then fold in the sides and continue rolling up. Stack the rolls, seam side down, on the grape leaves in the pot. When all the filling has been used up, pour the beef broth over the dolmas. Place a plate on top of the dolmas and bring the liquid to a boil. Cover, reduce heat and simmer for about 45 minutes. Drain well.
- Serve at room temperature or cold with yogurt on the side.
Nutrition Facts : @context http, Calories 61, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 3 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 1 gram, Sodium 60 milligrams, Sugar 1 gram, TransFat 0 grams
LAMB AND RICE STUFFED GRAPE LEAVES
These lamb and rice stuffed grape leaves (dolmas) take some time and effort to put together, so maybe make a double batch. In restaurants these are usually meatless, but I love the lamb in these. No matter what you use, how much rice you use will affect how much liquid you need.
Provided by Chef John
Categories Appetizers and Snacks Wraps and Rolls
Time 1h30m
Yield 8
Number Of Ingredients 17
Steps:
- Place ground lamb, rice, 1/4 cups olive oil, mint, currants, pine nuts, salt, pepper, cumin, cinnamon, oregano, and egg in a bowl. Mix together thoroughly with a fork. Cover and refrigerate until ready to use.
- Gently unroll and separate grape leaves. Rinse in cold water to remove brine. Drain. Reserve broken or less-than-perfect leaves to line pot.
- Place grape leaves on work surface with smooth side down (ribs of leaves up). Place a rounded tablespoon of lamb-rice filling near bottom-center of grape leaf. Fold bottom sections of leaf over mixture, fold over sides, and roll toward the top of the leaf into a firm cylinder. Don't roll too tightly or leaves may burst when rice cooks.
- Drizzle 1 tablespoon olive oil into pot; line bottom of pot with 1 or 2 layers of reserved grape leaves. Place dolmas in pot by arranging them along the sides, then working toward the center to cover the bottom. Leave enough space between dolmas to allow for expansion, but close enough to hold their shapes when cooking. If necessary, stack another layer on top of the first so they all fit. Pour in lemon juice and 2 teaspoons olive oil.
- Invert a small plate and then a larger plate over the dolmas to weigh them down while they cook and prevent them from shifting. Pour in hot chicken broth. Bring to a simmer, uncovered, over medium-high heat. As soon as liquid is heated through and starting to bubble (2 to 4 minutes), reduce heat to low, cover the pot, and cook 35 minutes. Remove plates and check for doneness. Dolmas should look a bit puffed up, and a fork should pierce them easily. If not quite done, continue cooking without the weights: cover the pot and simmer until rice is tender, 10 to 15 minutes longer.
- Serve warm or chilled. Garnish with curls of lemon zest, if desired.
Nutrition Facts : Calories 249.9 calories, Carbohydrate 18.1 g, Cholesterol 44.7 mg, Fat 16.1 g, Fiber 0.4 g, Protein 9.8 g, SaturatedFat 3.4 g, Sodium 2484.9 mg, Sugar 1.5 g
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