MY OWN FAMOUS STUFFED GRAPE LEAVES
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
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
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
LEBANESE STUFFED GRAPE LEAVES
Provided by Food Network
Categories side-dish
Time 2h45m
Yield 6 to 8 servings
Number Of Ingredients 13
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!
GREEK STUFFED GRAPE LEAVES
Provided by Barbara Kafka
Categories appetizer
Time 1h30m
Yield 45 to 50 stuffed leaves
Number Of Ingredients 8
Steps:
- Drain grape leaves and rinse very well under cold running water. Allow to soak in fresh water for at least 1 hour.
- Place 2 tablespoons of the olive oil in an 8-by-8 by 2-inch glass or ceramic dish. Cook, uncovered, at 100 percent power in a high-power oven for 2 minutes. Stir in onion and garlic. Cook, uncovered, for 2 minutes.
- Stir in rice, mint and 1 cup of the water. Cover tightly with microwave plastic wrap. Cook for 10 minutes. Prick plastic to release steam.
- Remove from oven and uncover. Allow to cool slightly.
- Place one grape leaf outside down on work surface. Remove stem with a small knife. Place 1 rounded teaspoon of the rice mixture in the center of the leaf. Fold the sides to the center and roll up. Place, seam side down in an 11-by-7 by 2 1/2-inch glass dish. Repeat with remaining rice mixture and leaves.
- Pour remaining water and 1/2 cup of the lemon juice over the grape leaves. Cover and cook for 18 minutes. Prick plastic to release steam.
- Remove from oven and uncover. Allow to stand until cool. Pour over remaining 1/4 cup olive oil and remaining 1/4 cup lemon juice. Cover and refrigerate for at least 6 hours.
Nutrition Facts : @context http, Calories 33, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 2 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 1 gram
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
DOLMAS (STUFFED GRAPE LEAVES)
The spices may seem like a strange combination, but this is a wonderful, delicate traditional Turkish dish with a twist. Serve chilled, as is traditional, or warm, as desired. Squeeze fresh lemon juice over dolmas before serving.
Provided by WhirledPeas
Categories Side Dish Rice Side Dish Recipes
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oil in a medium saucepan over medium heat. Saute onions until tender. Stir in rice and hot water to cover. Cover and simmer until rice is half cooked, about 10 minutes.
- Remove from heat and stir in tomato paste, currants, pine nuts, cinnamon, mint leaves, dill weed, allspice and cumin. Let mixture cool.
- Prepare a large pot by placing an inverted plate on the bottom; this protects the dolmas from direct heat when steaming.
- Rinse grape leaves in warm water; drain and cut off any stems. Place about 1 teaspoon of the cooled rice mixture in the center of a leaf. Fold in the sides and then roll into a cigar shape. Place in prepared pot. Repeat with remaining ingredients.
- Pour in just enough warm water to reach the bottom of the first layer of dolmas. Cover and simmer over low heat for 30 to 45 minutes, or until rice is totally cooked. Check the water level often and add more as necessary.
Nutrition Facts : Calories 207.4 calories, Carbohydrate 39.1 g, Fat 3.8 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 0.6 g, Sodium 846.7 mg, Sugar 3.9 g
More about "shrimp stuffed grape leaves recipes"
STUFFED GRAPE LEAVES (BEST FLAVOR EVER) - FIFTEEN SPATULAS
From fifteenspatulas.com
4.3/5 (6)Total Time 1 hr 30 minsCategory AppetizerCalories 62 per serving
- 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.
- Place a spoonful of filling into each grape leaf, and roll it up by bringing up the bottom, folding over the sides, and rolling it like a burrito. Place the stuffed grape leaf in the bottom of a pot. Repeat with the remaining filling and pack the grape leaves snugly together in a single layer. If your stuffed grape leaves must overflow into a second layer, that’s fine, just try to keep them tightly together so they don’t roll open during the final cooking. Pour over the freshly squeezed lemon juice and simmer on low heat, covered, for 30 minutes. You’re done with cooking! Note that if you taste a dolma right now, it will taste extremely lemony. This lemon flavor will dissipate in the next hour or so, so let the dolmas sit in the fridge for a few hours before eating. Enjoy!
LEBANESE STUFFED GRAPE LEAVES - FEELGOODFOODIE
From feelgoodfoodie.net
Cuisine MediterraneanTotal Time 2 hrs 30 minsCategory Main CourseCalories 45 per serving
- Heat a large pan with olive oil, and cook ground beef until browned. Season with salt and 7 Spice.
- To stuff and roll the grape leaves, lay a grape leaf flat on a cutting board, scoop out a heaping teaspoon of the rice mixture into the center of the grape leaf, and carefully fold in the sides and roll it like you would when making a wrap. Repeat until all the stuffing has been used and place the wrapped grape leaves in a tray.
STUFFED GRAPE LEAVES RECIPE | FOOD NETWORK KITCHEN
From foodnetwork.com
Author Shadi Hasanzadenemati for Food Network KitchenSteps 6Difficulty Intermediate
EGYPTIAN STUFFED GRAPE LEAVES (WARAK ENAB) - AMIRA'S …
From amiraspantry.com
EASY STUFFED GRAPE LEAVES RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY CRAB STUFFED SHRIMP RECIPE | GRITSANDPINECONES.COM
From gritsandpinecones.com
BEST STUFFED GRAPE LEAVES (DOLMAS) - THE MEDITERRANEAN …
COOKING IN LEAVES IS A NATURAL TRADITION - FOOD & WINE
From foodandwine.com
STUFFED GRAPE LEAVES WITH MEAT AND RICE RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOMEMADE DOLMA {STUFFED GRAPE LEAVES} - BELLY FULL
From bellyfull.net
STUFFED GRAPE LEAVES | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
ISRAELI STUFFED GRAPE LEAVES RECIPE RECIPE | RECIPES.NET
From recipes.net
STUFFED GRAPE LEAVES | APPETIZERS | DOLMA - CHARLOTTE …
From charlottefashionplate.com
STUFFED GRAPE LEAVES - A CEDAR SPOON
From acedarspoon.com
PERSIAN DOLMA | STUFFED GRAPE LEAVES WITH MEAT AND POMEGRANATE
From familyspice.com
MEAT & RICE STUFFED GRAPE LEAVES - OLIVIA'S CUISINE
From oliviascuisine.com
SHRIMP STUFFED GRAPE LEAF RECIPE | WHERE NOLA EATS
From nola.com
LEBANESE STUFFED GRAPE LEAVES RECIPE RECIPE | RECIPES.NET
From recipes.net
BEST SHRIMP STUFFED GRAPE LEAVES RECIPES
From alicerecipes.com
You'll also love