Lebanese Stuffed Grape Leaves Recipes

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LEBANESE STUFFED GRAPE LEAVES



Lebanese Stuffed Grape Leaves image

Provided by Food Network

Categories     side-dish

Time 2h45m

Yield 6 to 8 servings

Number Of Ingredients 13

40 garlic cloves
1 pound ground beef
3/4 cup uncooked white rice
1 teaspoon garlic powder
2 teaspoons allspice
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground cinnamon
1 jar grape leaves, or about 50 fresh grape leaves
1/4 cup olive oil
1 pound pork or lamb chops
1 tomato, sliced
1/2 cup lemon juice

Steps:

  • In a large mixing bowl, mix together the ground beef, rice, garlic powder, allspice, salt, pepper, and cinnamon, and set aside.
  • Rinse grape leaves several times. If the leaves are small, leave them intact, but cut out the large center vein. If the leaves are large, cut them in half vertically, cutting out the large vein in the process. Place a small amount of the ground meat mixture at the end of each leaf. Roll up egg-roll style.
  • Pour the oil into the bottom of a large Dutch oven. Lay the chops over the oil. Lay the tomato slices over the chops.
  • Place the stuffed grape leaves seam-side down on top of the chops. Pack the leaves tightly and begin a second layer when necessary. Place whole garlic cloves randomly between the rolled leaves; plenty of garlic on each layer.
  • When you are done stacking, pour the lemon juice over the leaves, and add water to the pot to about 2-inches above the rolled leaves. To prevent the leaves from unrolling during cooking, place a plate on top of the stack of leaves and place a heavy object on top of the plate.
  • Simmer the leaves over low heat for about 2 hours.
  • Invert the entire Dutch oven into a large platter with high sides (i.e. a 12-inch round cake pan). Or, remove the leaves from the pot with tongs. Serve rustic style, with plenty of Arabic bread on which to spread the garlic!

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 LEBANESE



Stuffed Grape Leaves Lebanese image

This makes a great Lebanese appetizer served with yogurt and pita. Snip the stems of the grape leaves if they are tough. Cover the leaves with a heavy plate that just fits inside the pot and weigh it down with some thing heavy (the leaves should not be free to move around, otherwise they become unwrapped). Look here http://www.recipezaar.com/bb/viewtopic.zsp?t=250725 for step x step photos on how to make.

Provided by Rita1652

Categories     Pork

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 12

1 (16 ounce) jar grape leaves or 1 (16 ounce) jar young tender fresh grape leaves
1 cup uncooked long grain rice
3 tablespoons of fresh mint
1 cup water
1 lb ground lamb (or a mixture of both) or 1 lb ground beef (or a mixture of both)
2 tablespoons pine nuts, toasted
2 tablespoons dried currants
1/8 teaspoon cinnamon
1/4 allspice
1/2 teaspoon sugar
3 garlic cloves
2 -3 lemons

Steps:

  • If using fresh grape leaves for rolling, dip in boiling water with some lemon for about 30 seconds.
  • Mix ground meat with rice,pine nuts, dried currants season with salt, pepper, allspice, sugar and cinnamon.
  • Remove stem from each grape leaf, if using fresh leaves.
  • Spread each leaf on flat surface.
  • Place about 1 teaspoon of meat stuffing across the leaf about 1/2" from stem point.
  • Fold leave forward toward stuffing.
  • Then fold right side over and roll leaf forward very tightly.
  • When fully rolled, squeeze it to secure.
  • Repeat for each leaf.
  • Place a couple of loose leaves on the bottom of pan Then place each stuffed roll in the pot in layers.
  • Pound the garlic with mint and salt to taste,.
  • add 1 cup water and lemon juice and pour over grape leaves in the pot.
  • Cover and bring to a boil over high heat.
  • Then simmer, covered, for 1 hour.
  • Add more water if needed.
  • Steam until grape leaves are soft and are pierced and cut easily with a fork.
  • Do not over cook.
  • The leaves should not fall apart.

Nutrition Facts : Calories 250.6, Fat 12.9, SaturatedFat 4.9, Cholesterol 33.1, Sodium 1333.9, Carbohydrate 24.7, Fiber 1.6, Sugar 1.5, Protein 11.5

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