Dolmathes Meat Stuffed Grape Leaves Recipes

Steps:

• To make the filling, coat a large saute pan with 1/4 cup of the oil and place over medium heat. Add the onion, fennel and lemon zest and stir until soft, about 10 minutes. Add the pine nuts and rice, saute for 2 minutes, stirring to coat. Pour in just 1/2 cup of the chicken stock and lower the heat. Simmer until the liquid is absorbed and the rice is al dente, about 10 minutes. Scrape the parboiled rice mixture into a bowl and add the dill and parsley; season with salt and pepper. Allow to cool. Now on to the grape leaves.
• Bring a big pot of water to a simmer. Blanch the grape leaves in the hot water for 5 minutes until pliable. Drain then trim the stems and any hard veins from the leaves. Pat dry with paper towels.
• To assemble the dolmades, lay a grape leaf on a work surface, shiny-side down. Put 2 tablespoons of the rice filling near the stem end of the leaf. Fold the stem end over the filling, then fold both sides toward the middle, and roll up into a cigar ¿ it should be snug but not overly tight because the rice will swell once it is fully cooked. Squeeze lightly in the palm of your hand to secure the roll. Repeat with remaining grape leaves and filling.
• Place the dolmades in a large Dutch oven or wide deep skillet, seam-side down in a single layer. Pour the remaining cup of broth, remaining olive oil, and the lemon juice over the dolmades, the liquid should reach halfway up the rolls, add some water if necessary. Cover the pan and simmer over low heat for 30 to 40 minutes, until the dolmades are tender when pierced with a fork. Serve warm, at room temperature or cool.

Steps:

• Unroll grape leaves and place in a pot of boiling water. Reduce heat to medium and let boil for 10 minutes. Remove from heat, pour out hot water, and cover leaves with cold water. Let soak while preparing stuffing.
• Knead the rest of the ingredientes together. Spoon filling inside a leaf and roll like a burrito, sealing completely.
• In large pot, add olive oil to cover bottom or butter. Arrange rolled dolmades on top. Do this all at once, not as you roll them. Pour chicken broth over dolmades, cover, and simmer for 2 hours.
• Serve with Greek yogurt and lemon wedges.

Steps:

• Heat oil in large skillet.
• Add onion and saute until transparent but don't brown.
• Add meat, stirring to break into pieces.
• Add rice,dill,pine nuts, water and tomato paste; season to taste with pepper.
• Cook over medium heat until water is absorbed, about 10 minutes.
• Cover bottom of Dutch oven with layer of the smaller grape leaves and any that get torn in the process of rolling.
• Stuff remaining leaves by placing leaf shiny side down, on the palm of hand, with base of leaf toward wrist and tip of leaf toward middle finger.
• Put a spoonful of meat mixture in the center.
• Fold base of leaf over stuffing, then fold sides of leaf over (like an envelope), tucking edges in snugly.
• Arrange tip side down in pan.
• Add broth to within 1 inch of top layer; use any leftover leaves to cover top layer.
• Place plate upside down over top layer and press.
• Cover and cook over medium heat until rice is tender, about 30 minutes.
• Sprinkle with lemon juice and cook 5 minutes longer.
• Let cool to room temperature, or chill thoroughly.
• Garnish with lemon slices and serve.
• *The stuffed grape leaves can be prepared 2 to 3 days before serving and refrigerated or they may be frozen, If frozen, thaw overnight in the refrigerator, then add a little broth or water before gently reheating in a pan.

Steps:

• In a large saute pan over medium high heat, heat 1/4-cup olive oil. Add the onions and saute until translucent, about 6 minutes. Add the garlic and pine nuts and saute for 2 minutes. Transfer to a large mixing bowl and allow to cool slightly. Add the rice, salt, raisins, mint and juice of 1 lemon to the bowl with the onion mixture and mix well. Set aside.
• Bring a medium pot of water to a simmer. Remove the grape leaves from the jar and drop them in batches of 4 or 5 into the hot water. Quickly remove them from the water and spread flat on a towel-lined work surface. Cut the stem from each grape leaf, as needed. (NOTE: Fresh grape leaves also need to be blanched for 1/2 minute.)
• To assemble the dolmades, place 1 grape leaf on the work surface, dull side (or underside) of the leaf up. Place 1 to 2 teaspoons of rice filling near the stem end of the leaf. Fold the stem (bottom) end up over the filling, fold the sides toward the filling in the center, then roll up the leaf into a small cylindrical package, being careful not to fold too tightly, as the rice will expand during cooking.
• Place the dolmades in a large Dutch oven or wide saute pan, seam side down. Combine the remaining cup of olive oil and juice of 1 lemon, and pour over the dolmades. Cover with a heavy plate or baking dish and add water to cover to the level of the plate. Bring to a boil, lower heat, and simmer for 1 hour, or until rice is tender.
• Serve at room temperature, with Kicked Up Tzatziki as a dipping sauce.
• In a medium bowl combine all the ingredients and chill for at least 1 hour to allow the flavors to marry.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Steps:

• Briefly dip grape leaves in boiling water then rinse them with cold water and wipe dry.
• Mix the onions with half the olive oil.
• After a while, mix in the rice, 250mL hot water and the remaining ingredients, except for the oil and the lemon juice.
• Boil the mixture for 4-5 minutes .
• Wrap one tablespoon of the mixture with a grapeleaf and repeat until completed.
• Carefully place the dolmathes in a pot with some space between them.
• Cover the dolmathes with a plate a add the rest of the oil and the lemon juice with 500mL of water.
• Boil at low heat for 30 minutes, until some water is absorbed and the rice is done.
• Serve cold with slices of lemon.

Steps:

• Saute onions in ½ cup olive oil until translucent.
• Wash and drain rice well and add to onion along with 1 cup of water.
• Cook for 10 minutes.
• Add herbs, pine nuts, currants and salt and white pepper to taste.
• Set aside to cool.
• Prep leaves by rinsing well under running water and blanch in boiling water for 2-3 minutes.
• Cut off any tough stems by cutting a V around the stem, and discarding stem.
• Place 1 leaf on flat surface, shiny side down, add 1 teaspoon of filling and roll LOOSELY (as for a tiny eggroll, tucking in sides first and then rolling up), as rice will expand during cooking.
• Place seam side down on bottom of large saucepan which has been covered with a layer of thicker grape leaves (rejects from your jar - they may be very thick, therefore, not tender or torn and not suitable for being used as a wrapper- these protect the dolmathes from scorching).
• Repeat each grape leaf in same manner until all are used, packing them in tight- one next to the other- seam side down.
• Add 1 1/2- 2 cups water, dash salt, 3/4 cup olive oil and the juice of 1 lemon (enough liquid to just cover the dolmathes).
• Cover with a heavy plate to keep dolmathes immersed in liquid, and simmer for 45 minutes, or until rice is cooked.
• Serve cold or at room temperature as a'meze'.
• Nice served with a squeeze of lemon and/or a dollop of greek yogurt on top.
• For Vegan option omit the yogurt.

Steps:

• Knead all ingredients in a bowl. If the consistency is too hard, add water, 1 Tbls at a time. (up to 4 Tbls).
• Place a small amount of mixture in leave with the vine side out.
• Roll/ Fold Tight. Set aside until all are done.
• Pour melted butter in bottom of pan/pot with a large surface area and lid.
• Arrange rolled dolmades on top of melted butter. Do this all at once and not as you roll them. For second layer arrange them opposite of the direction as the first layer.
• Pour chicken broth over top until the broth is about 2 inches above the top layer.
• Cover tight and simmer for 2-3 hours. Add more broth as needed. Watch them, they burn fast!

Steps:

• Heat oven to 325 degrees. In a bowl, combine onion, rice, lamb, beef, garlic, parsley, carrot, lemon zest, 1 tablespoon oil, chopped mint, salt, and pepper.
• Place a leaf, vein side up, on a work surface; place about 1 tablespoon filling just below center. Fold bottom of leaf over filling and sides in toward center; roll up. Do not overfill or roll too tightly. Repeat, making 35.
• Lay dolmades, seam side down, in a 9-by-13-inch glass baking pan; do not pack tightly.
• Combine stock and remaining 3 tablespoons oil; pour over dolmades. Squeeze lemon over dolmades, and place lemon slices and mint sprigs on top. Place another 9-by-13-inch baking pan, half full of water, on top to weigh down dolmades.
• Bake for 40 to 50 minutes. Let dolmades cool in cooking liquid, still weighted, for 2 hours. Serve drizzled with olive oil, or refrigerate for up to 2 days; bring to room temperature before serving.

Steps:

• Put the onions in a bowl with water and let them stand for 10 minutes. Wash them well and drain.
• Wash and drain the rice.
• Add in a bowl the rice, onions, the herbs, the seasonings and 1 tablespoon olive oil.
• Rinse the leaves under running water and blanch in boiling water for 2 minutes.
• Place 1 leave on a counter, shiny side down and add 1 teaspoon of the rice filling. Roll but let it loose a lot, because the rice will expand. Continue with all the other leaves.
• Place the dolmathes in a saucepan and add 2 cups of warm water. Add a pinch of salt, and the olive oil. Let it boil and reduce the heat to low. After 10 minutes add 1/2 cup of water and the lemon juice. Simmer for 30 minutes more.
• Serve cold as an appetizer or as a full vegan dinner with a salad.
• Nice served with a dollop of Greek yogurt on top.