Stuffed Grape Leaves
Stuffed Grape Leaves

Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, stuffed grape leaves. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Stuffed Grape Leaves is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Stuffed Grape Leaves is something which I have loved my whole life. They’re nice and they look wonderful.

These Lebanese Stuffed Grape Leaves (Warak Enab) are made with a spiced ground beef and rice mixture - a delicious Mediterranean dish commonly served as an appetizer! 'Stuffed Grape Leaves' is one of the most popular Turkish dishes. It is one of those dishes that always requested by everyone. It is not made that often because it takes time to stuff and roll the leaves.

To begin with this recipe, we must first prepare a few ingredients. You can cook stuffed grape leaves using 21 ingredients and 22 steps. Here is how you cook it.

The ingredients needed to make Stuffed Grape Leaves:
  1. Make ready Meat Filling Mixture
  2. Get 3 1/2 lb ground meat (turkey, beef, lamb, deer)
  3. Make ready 1/4 tsp ground black pepper
  4. Make ready 1/4 tsp salt
  5. Make ready 1 cup brown rice, rinsed
  6. Make ready 2 tsp garlic, minced
  7. Take 1/4 cup onion, minced
  8. Get Grape Leaves
  9. Make ready 1 large jar of grape leaves (90 count)
  10. Make ready Sauce
  11. Get 3 cup chicken broth
  12. Get 1 quart Tomato sauce (Spaghetti sauce)
  13. Prepare 1/4 cup onion, minced
  14. Get 2 tsp garlic, minced
  15. Make ready water or more chicken broth
  16. Take Utensils
  17. Take 8 quart lidded stock pot
  18. Prepare 1 heat proof plate, cast iron lid
  19. Take 1 weight or cup of water
  20. Take 2 large plates
  21. Prepare 1 sharp knife

Stuffed foods, like my Vegetarian Stuffed Grape Leaves, are symbolic for Sukkot- they signify a bountiful harvest. Garnish them with fresh mint leaves, lemon slices and olives for a lovely presentation. Stuffed grape leaves, also known as dolmas, are a popular cuisine in Israel and have certain characteristics we associate with that part of the world (lamb spiced with baharat, for example), but. Stuffed Grape Leaves (Greek Dolmades) are often served as part of a meze (appetizer) plate.

Instructions to make Stuffed Grape Leaves:
  1. Mix with your hand all the meat, onion, and rinsed brown rice, garlic, salt, pepper and 1/4 cup onion.
  2. Set aside. ( I use 19oz. Pkg ground turkey, a little more than a lb. of ground beef and ground deer meat. The combo to me makes it taste somewhat like lamb. I have used all ground beef. Use what you like best.)
  3. Open your grape leaves , drain, and pull out a bundle. This jar has three. It is a little tricky, don't worry if you tear some on the first bundle.
  4. Trim stems and large veins.
  5. Trim the stems from one bunch of grape leaves. ( I do one bunch and fill them, then move on to the next bunch )
  6. You may use as much or as little meat as you like, if you use too much it will be hard to fold and not come out like a neat bundle, don't worry just take out some of the meat filling and reroll.
  7. This is a large leaf. Some will be odd shaped or torn, set those aside until last. Pointed side is at bottom. Fold top down over meat.
  8. Fold sides in keeping leaf snug around meat.
  9. Roll down to bottom to make a stuffed tight bundle. Continue until you use your pile of grape leaves.
  10. Put the finished ones on a large plate. I do these a bundle at a time because I stand at the counter and my back needs a break every so often. If you sit at your table you may be able to work straight through. Stuff and roll til you run out of something.
  11. You will get large and small leaves. You can separate large and small when you trim the stems off.
  12. I had 14 leaves left when I ran out of meat. You could put these in a freezer bag, removing the air, and keep for a month in the freezer OR you can lay a few of them in the bottom of your large pot to protect your bundles from possible burning.
  13. Now we will assemble and get ready to cook
  14. Take a large pot with a lid, I use an 8 quart size. Layer 6-8 of your left over grape leaves on the bottom of pot. Since you can't stir while cooking, sometimes it burns a little if your fire is too high.
  15. Pour enough tomato sauce to just cover your leaves in the bottom of pot.
  16. Layer your bundles in a flat layer snugly. Repeat layering of bundles until you have put all stuffed grape leaves into pot.
  17. I had 3 layers, about 77. You want them snug because in the sauce they may float, open and your filling will come out. That is why in a few more steps we will lay a plate or weight on top of them.
  18. Pour the rest of the tomato juice, the onion, 2 teaspoons minced garlic, and the 3 cups of chicken stock over the bundles slowly.
  19. ***Place a small metal or plastic plate or cast iron lid ( I couldn't find mine) on top of the bundles with a cup of water if it needs some weight. My Grandfather did this with the stock pot smaller lid and a metal weight. ***I usually don't do this but a lot of recipes call for it so I thought I would try it this time.!!!!!! My plate and water were not heavy enough to stay in place while cooking. Cast iron or a steel trivot would work. Almost all stayed wrapped anyway.!!!!
  20. Use low flame. Bring to a gentle boil, then simmer. Add more broth or water if the sauce gets below the bundles. We need to cook the meat and the rice and still have sauce left for when we eat them.( I didn't need extra water)
  21. Cook for 2 hours then check to see if your rice is cooked by cutting one in half and tasting. If not cook 30 minutes more on low. (I cooked mine for 3 hours because I was waiting for the hubby to get home, they were perfect, not overcooked at all and not burned)
  22. Serve with a little sauce spooned over them. Some buttered crusty bread and a salad.

Too often they come from a can and are not fresh. These vegetarian stuffed grape leaves (yalanchi aka sarma) are Mediterranean favorites! With a vibrant herb and lemon-infused rice filling, they are perfect as appetizers, snacks. Bulgarian cuisine - stuffed grape leaves. Traditional dolma grape leaves with meat.

So that is going to wrap this up with this special food stuffed grape leaves recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!