SHRIMP STUFFED GRAPE LEAVES
From "Wine Lover's Healthy Weight-Loss Plan" Recommended Wine Pairing: Pinot Noir or Grenache
Provided by GoldsmithLissa
Categories Southwest Asia (middle East)
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Marinade: combine wine, green onions, garlic, soy sauce, hoisin sauce, sesame oil, ginger, and chili sauce in a small bowl. Whisk until smooth.
- Put shrimp into separate bowl. Pour marinade over shrimp and marinate for at least 1 hour.
- If using fresh grape leaves, soak in cold water for 15 minutes Drain and pat dry with paper towels. Alternatively, if using brined grape leaves, drain liquid, then rinse and pat dry.
- Place 2 shrimp on each grape leaf near the stem end, drizzle with marinade, then fold in sides and roll up. Secre with toothpicks or string.
- Grill for 3-5 mins on each side.
Nutrition Facts : Calories 348.4, Fat 13.3, SaturatedFat 2, Cholesterol 51.7, Sodium 9253.3, Carbohydrate 41.7, Fiber 0.6, Sugar 2.8, Protein 19.9
STUFFED GRAPE LEAVES
Steps:
- Add to the cooked and cooled white rice the parsley, white onions, lemon juice and olive oil and then blend. After blending these ingredients estimate adding a large tablespoon for each leaf.
- Lay the de-stemmed and rinsed grape leaf shiny side down, place portion of rice mixture in the center near the stem end and roll keeping stuffing close to end of leaf. Start folding in the sides and continue to roll keeping ends closed and stuffing secure inside.
- Lay "stem" down (the end of the roll) in a flat pan and continue doing so until each one is side by side close together, keeping them from opening when cooking. You can often place at least 2 layers if making large amounts, but more layering is not recommended. Pour over leaves enough water to reach top layer only and bring to a boil and cook for about 10 to 15 minutes. Add more water only if necessary, so as not to burn the leaves. Water should all be evaporated in this period of time if not, drain remaining water.
- Remove from burner and let cool for about 1/2 hour.
- Then transfer in single layers into flat pans and pour over a mixture of lemon and olive oil and place in refrigerator cool and marinate overnight or at least several hours before serving. Can be stored for at least 2 to 3 days in refrigerator.
SWEET AND SOUR STUFFED GRAPE LEAVES
A vinegar syrup, mixing sweet and sour, flavors the rice in this recipe from Maryam Maddahi, an Iranian Jew living in Southern California. The dish, which she learned long ago from her mother in Tehran, is also packed with tart lemon flavors and sweetness from dried fruit, like raisins, barberries, apricots, prunes. It made its way to The Times in 2010, after being playing a part in the Maddahis' Sabbath table, alongside appetizers packed with herbs.
Provided by Joan Nathan
Categories side dish
Time 2h
Yield About 40 stuffed grape leaves
Number Of Ingredients 12
Steps:
- In a small saucepan, combine vinegar and sugar. Bring to a boil, then lower heat, and simmer until a thin syrup forms, about 10 minutes. Let cool in pan.
- In a medium saucepan, bring 6 cups of water to a boil. Add 1 1/2 cups of the rice, and salt. Boil until rice is al dente, about 10 minutes. Drain and let rice cool.
- In a medium skillet over medium-low heat, heat oil and add onions. Sauté until golden, about 10 minutes. Add raisins and barberries and sauté a minute or two. Add rice, sour salt, lemon powder or lemon juice, and 2 to 3 tablespoons vinegar syrup (enough for a balance of sweet and sour). Save remaining syrup.
- Pour 1/2 cup water into a heavy 5-quart pot and scatter in remaining 3 tablespoons rice, to prevent leaves from sticking to pot. On a work surface, place a grape leaf dull side up, and place 1 tablespoon of rice mixture close to the stem. Fold over both sides of leaf and roll up to close. Place seam side down in pot, continuing until there is a single tightly packed layer. Scatter half the apricots and prunes on top. Make a second layer and scatter remaining fruit on top.
- Add 1/4 cup water to reserved syrup and pour over stuffed grape leaves. Place small heat-proof plate on leaves as weight. Cover pot tightly, bring to a boil, then reduce heat to low. Simmer until leaves are tender, about 1 hour. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 109, UnsaturatedFat 1 gram, Carbohydrate 23 grams, Fat 2 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 62 milligrams, Sugar 13 grams, TransFat 0 grams
LEBANESE STUFFED GRAPE LEAVES RECIPE - (3.9/5)
Provided by GratefulSea
Number Of Ingredients 15
Steps:
- Put the rice in a colander and rinse three times with cold water. Combine the salt, pepper, allspice, and cinnamon, and sprinkle over the rice, stirring to mix well. Add the parsley and mint, and mix. Add the butter and uncooked lamb to the rice, and mix well. Place the grape leaves in a large bowl and cover with boiling water to soften. Let soak for at least 3 minutes. Remove and drain in colander. Cool, then trim off stems. (Note: save any torn leaves to use to patch others when rolling them up.) To stuff leaves, place a Tablespoon of the rice and lamb mixture on each leaf. Beginning with the stem end, roll the leaf up over the filling, then fold in each side halfway to the center, and then finish rolling from the bottom upward so you have a nice cigar-shaped package by the time you reach the top. Keep them snug, but do not roll too tightly, since the filling will expand while cooking. Cover the bottom of a dutch oven with a few of the torn grape leaves. Arrange the stuffed grape leaves in neat, tight rows, one layer on top of the other. Drizzle with olive oil. Pour 1 cup of chicken broth over the grape leaves and add enough water to almost cover. Insert a heavy dish on top of the grape leaves to hold them in place, so the bottom of the dish is pressing down on them. Bring the pot to a boil, reduce heat and simmer on low for about 1 hour, or until the grape leaves are tender. Serve warm with plain yoghurt.
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- Boil the grape leaves for 5 minutes, then drain. This softens the grape leaves and make them easier to roll.
- Heat the olive oil in a pot over medium heat, add the onions with 1/4 tsp of salt, and cook for 10 minutes to soften. Add the walnuts, dill, lemon zest, saffron, and stir it in. Bump the heat up to medium high, and add the beef with 1/4 tsp salt. Cook the beef for 5-8 minutes until fully browned and cooked through. Add the chopped parsley, rice + water, and another 1/4 tsp of salt. Cover the pot with a lid and cook for about 20 minutes until the water has been absorbed. The rice should be al dente but not completely cooked. Remove the pot from the heat.
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